Oven-Roasted Portobello Mushrooms

4 large portobello mushrooms, stems removed and chopped
5 ounces goat cheese (or Boursin cheese)
1 tablespoon olive oil, plus 1 teaspoon for greasing pan
2 tablespoons fresh basil, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons bread crumbs, preferably panko crumbs

Preheat oven to 375 F. In a bowl, stir together chopped mushroom stems,
goat cheese, 1 tablespoon olive oil, basil, salt, and pepper. Stuff
mushroom caps with the filling. Lightly grease a baking pan with 1
teaspoon olive oil, then place the caps smooth side down. Top with bread
crumbs, cover with foil, and bake 30 minutes. Remove foil and bake 15
minutes longer, until golden brown.

Yield: 4 side dish servings

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