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Source: Stop and Smell the Rosemary

Chevre-Filled Mushrooms
These mushroom caps are delicious!
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Serves: varies
Prep Time: 20 minutes
Cook Time: 10 minutes
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24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons onion, minced
3/4 cup bread crumbs
2 tablespoons fresh parsley, minced
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chevre cheese, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted




Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion. Saute over medium heat until soft. Remove from heat and add dread crumbs, parsley, lemon juice, and salt. Mix well, then cool to room temperature. Stir in cheeses until combined.
Preheat oven to 450 degrees. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.





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