24 large cremini mushrooms (1 1/2 pounds), stems
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces
the oven to 400°. In a bowl, toss the mushrooms with 3 tablespoons
the oil and the rosemary leaves and season with salt and pepper.
Transfer the mushrooms to a baking sheet, rounded side up. Roast for
about 30 minutes, until tender and browned around the edges. Let cool
to room temperature, about 15 minutes.
In a skillet, heat the remaining 3 tablespoons of
oil. Add the
rosemary sprig and cook over moderately high heat until the leaves are
crisp, 30 seconds. Drain on paper towels, then strip off the leaves.
Pour off all but 1 teaspoon of the rosemary oil and reserve it for
Add the bread crumbs to the skillet and toast over
until golden and crisp, 2 minutes. Stir in the fried rosemary leaves
and season with salt and pepper.
Gently press a piece of goat cheese in the center of
each mushroom, sprinkle with the bread crumbs and serve.
The goat cheese–filled mushrooms can be refrigerated for up to 1 day.
Bring to room temperature and sprinkle with the bread crumbs just