30 Button Mushrooms (2” Diameter)
2 T. Dry White Wine
1 T. Lemon juice
1/2 t salt
White Pepper (or cayenne – optional, for a kick!)
1/2 C Shallots, minced fine
1/4 C Garlic, minced fine
1/4 C Italian Bread Crumbs
3 tsp. Chopped Parsley
3 tsp Chopped Cilantro
1 Goat Cheese, 2 oz log

Preheat oven to 400. Wash mushrooms in bowl of R/T water. Allow mushrooms to soak in water for 15-30 seconds, then remove and let drain in colander. Remove stems and set aside for later use.In a large non-reactive bowl, combine lemon juice, white wine, 1/4 t salt, pinch of pepper (to taste). Place parchment paper on a jellyroll sheet or spray sheet with non-stick spray (Pam). Toss mushroom caps in lemon/wine mixture until well coated and place on jellyroll pan (stem side up). Bake for 17 – 22 minutes until mushroom caps are full of liquid (mushroom liqueur). Transfer caps to a colander (over a bowl) and drain mushroom liqueur) – reserve liquid for later use.Chop mushroom stems in 1/2 to 1/3rd. Spray a large non-stick pan with Pam. Add chopped Mushroom Stems, Garlic and Shallots and sauté over medium heat for 5 – 7 minutes. Add Mushroom liqueur, remaining 1/4 t of salt, and pinch of pepper – cook until nearly dry (6 – 8 minutes). Remove, transfer to a covered bowl and allow to cool to room temperature.Once cooled, transfer mixture to a food processor and pulse 3 – 5 times until mixtures in coarsely ground. Add 1/2 of the bread crumbs, 2 t of each of your fresh herbs (cilantro, parsley) and the goat cheese. Pulse until the mixture is well blended and the mushroom stems are finely chopped.(For topping) Combine remaining bread crumbs, 1 t of each of your herbs (parsley, cilantro).Stuff each mushroom with 1/2 T. of the goat cheese mixture and arrange on a baking sheet (Pam or parchment paper). Dust tops of Mushrooms with topping mixture and bake 10-12 minutes until golden brown.

Yield: 6 servings
Serving Size: 5 Mushrooms

Calories: 107
Fat: 4 g
Fiber: 2 g