Stuffed Mushrooms

• 18 fresh crimini mushrooms, brushed clean
• 1 tablespoon olive oil
• 3 tablespoons minced shallots (about 2 large shallots)
• 2 cloves garlic, minced
• 1/2 lemon, juiced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces goat cheese (Murcia al Vino), pieces (or combination asiago and gruyere), pieces
• 1 teaspoon capers
• 1 spray olive oil cooking spray
• 3 tablespoons finely chopped fresh parsley leaves

1. Preheat oven to 350 degrees F.
2. Remove stems from button mushrooms and set aside mushroom caps. Finely chop the stems. In a nonstick 10-inch saute pan, heat the olive oil over medium-high heat. Add the shallots and saute until translucent, about 1 1/2 minutes. Add the garlic to the shallots and continue to saute until fragrant, about 2 minutes. Remove from heat and fold in parsley and lemon juice. Season with salt and pepper to taste. Fold in pieces of cheese and capers.
3. Brush olive oil on a baking sheet. Place mushroom caps with the hollow sides facing up. Place 1/2 teaspoon of cheese mixture. Lightly spray the caps once with olive oil cooking spray. Bake for 10 minutes or until cheese is melted and mushrooms are golden brown. Remove from oven, sprinkle with chopped parsley and serve warm. May garnish with beluva caviar also.

crimini mushrooms, olive oil, shallots, garlic, lemon, ubc, ubc, goat cheese, capers, olive oil, parsley

Taken from www.epicurious.com/recipes/member/views/stuffed-mushrooms-1216128 (may not work)