BAKED MUSHROOMS WITH GOAT CHEESE STUFFING

SERVES 4 to 6 AS AN APPETIZER

The stuffing in these mushrooms has a delightfully subtle cheese and herb flavor, enhanced by the dry sherry. They may be served as a first course or as an hors d'oeuvres on a party buffet.

INGREDIENTS

12 large button mushrooms (about 1-1/2 inches in diameter)

2 tablespoons butter

1-1/2 cup soft bread crumbs

2 teaspoons minced garlic

1-1/2 teaspoon dried marjoram leaves (use fresh if available)

2 ounces mild goat cheese, crumbled

2 tablespoons freshly grated Parmesan cheese

2 tablespoons dry sherry

Salt and pepper to taste

1 tablespoon butter, melted

Preheat oven to 350° F. Remove any dirt from the outside of the mushrooms with a dry paper towel. Carefully remove the stems at the base to make a large cavity for stuffing; reserve for another use. Melt the 2 tablespoons of butter in a small skillet over medium heat. Add the bread crumbs, garlic and marjoram. Sauté, stirring often, until golden and crispy. Remove from heat. When cool, add the cheeses, sherry, salt and pepper. Stir until well combined. Firmly press stuffing into each mushroom cap and place on a small baking sheet. Drizzle lightly with the 1 tablespoon melted butter and sprinkle with additional salt and pepper. Bake until hot, 20-25 minutes. Let set about 5 minutes before serving as the stuffing will be very hot.

Note: If making these for a buffet, I would use smaller mushrooms. They work very well since they are still good at room temperature.

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