Stir in the fried rosemary leaves and season with salt and pepper. Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs and serve.

You can save the mushroom caps to add to soup for later use. You can freeze them. Goat cheese can be pretty brittle and flaky. I added honey to soften it up. This helped when mixing it with the ...

Simmer until the liquid is thickened slightly but the mushrooms are still saucy, about 7 more minutes. Stir the goat cheese into the polenta until melted, adding a splash of water to loosen if ...

They’re incredibly easy to make by filling tender mushroom caps with crispy panko, fresh herbs, and two types of cheese. Here’s how to make stuffed mushrooms that everyone will love.