Goat Cheese Stuffed Mushroom Caps
1/4 cup white wine
1 tbsp olive oil
1 tbsp thyme
1 tsp roasted garlic spice
Pinch of salt
1/4 tsp pepper
2 pkgs (454 g) whole white mushrooms, stems removed
250 g goat cheese, room temperature
1 tbsp sun-dried tomato, tapenade
Preheat oven to 375°F (190°C). In a bowl, toss wine, oil, thyme, garlic spice, salt, pepper and mushrooms. Marinate, 5 min.
In a separate bowl, fold together goat cheese and1 tbsp sun-dried tomato tapenade .
Remove mushrooms from marinade and stuff with goat cheese mixture, mounding slightly. Place on a baking sheet.
Bake 20 min., then broil for 2 to 3 min. until cheese is lightly golden.
Serve warm or at room temperature.