Stuffed Portabello Mushrooms

I was looking through my old recipe blog for a post today and when I came across this one, I thought of my friend Lynda! I recently went walking with her and some close friends of ours and we talked a lot about mushroom picking and along the trail, we saw tons of them.

I remembered trying the portabello mushroom years ago, because I heard so much about it. I made this recipe and while it didn't come out bad, I just think I don't have a taste for mushrooms. I use them to make gravy which always turns out delicious, so I might need to give this dish a chance again! So for Lynda, this recipe is for you my friend!

Stuffed Portabello Mushrooms 
adapted from blue hen

8 oz. baby bella mushrooms

2 cloves garlic, minced

1 scallion minced very finely
approx. 3 tbsp. minced fresh herbs (I like parsley, basil, and oregano)

2 tbsp. Italian bread crumbs

1-2 tbsp. EVOO, divided

1 tbsp. butter, cold

kosher salt
lemon pepper (McCormick' California Style)

1 tbsp. crumbed goat cheese

Lightly oil a small baking sheet with olive oil. Carefully wash your mushrooms and remove the stems, I just use a damp towel to wash the mushrooms, do not douse them under running water. Use a pastry brush to oil the mushroom caps and place them gill-side up on the oiled baking sheet.

Mince mushroom stems and place them in a small bowl. Add minced garlic, scallion, and herbs. Stir. Add bread crumbs and about a teaspoon of olive oil, salt and pepper. Mix well. Spoon filling into mushroom caps, pressing gently so the stuffing stays in. Cut cold butter into small pieces and place a small piece on top of each stuffed mushroom cap.

Broil for about 3-4 minutes, then remove and place crumbled goat cheese on top of each one. Put back under the broiler for another 3-4 minutes, until cheese is lightly browned and mushrooms are fragrant. Serve immediately.