Title: Goat Cheese Stuffed Mushrooms
Categories: Appetizer
Yield: 24 Servings

24	lg	Fresh mushrooms
1	tb	Olive oil
1/3	c	Green onions; minced
1/2	c	Parmesan cheese; fresh/grate
1/2	c	Soft bread crumbs
1/3	c	Toasted pecans; minced
2	tb	Fresh thyme; minced
1/2	ts	Fresh ground black pepper
2	oz	Goat cheese
		Vegetable cooking spray

Clean mushrooms with damp paper towels. Remove stems; reserving stems for another use. Saute mushrooms caps in olive oil in a large skillet over medium high heat for 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 and stir in 1/3 cup Parmesan cheese and next four ingredients. Crumble goat cheese evenly into mushrooms 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) for 2-3 minutes or until lightly browned. Per serving: 44 calories.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Jo Merrill

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