Goat Cheese Stuffed Mushrooms
|Fresh mushrooms||24 Large|
|Olive oil||1 Tablespoon|
|Minced green onions||1⁄3 Cup (5.33 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs) (Divided)|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Minced pecans||1⁄3 Cup (5.33 tbs), toasted|
|Minced fresh thyme||2 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Goat cheese||2 Ounce|
|Vegetable cooking spray||1|
Clean mushrooms with damp paper towels.
Remove stems, reserving stems for another use.
Saute mushroom caps in 1 tablespoon hot olive oil in a large skillet over medium-high heat 5 minutes.
Remove from skillet, and drain on paper towels.
Add green onions to skillet; saute over medium-high heat until tender.
Remove from heat; stir in 1/3 cup Parmesan cheese and next 4 ingredients.
Crumble goat cheese evenly into mushroom caps.
Spoon breadcrumb mixture evenly into mushroom caps over goat cheese, and sprinkle evenly with remaining Parmesan cheese.
Arrange mushrooms on rack of a broiler pan coated with cooking spray.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until lightly browned.