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Dairy
Easy
6 Servings
Allergens 
50 Minutes
Diets
Use as an elegant hors d’oeuvre, or a savory side dish. Sure to be a favourite with all.
Yield: 20
3 slices challah, crust removed
1 clove garlic, minced
1/2 cup fresh parsley leaves, cleaned
1/4 teaspoon black pepper
5 ounces goat cheese
20 baby portobello or large button mushrooms
Gefen Olive Oil, for greasing
1/4 cup walnuts
Preheat oven to 400 degrees Fahrenheit.
In a food processor, pulse bread and garlic until fine crumbs form – set 1/2 cup aside. Add parsley, salt and pepper and pulse until crumbly. Add goat cheese and mix until fully combined.
Remove stems, peels and gills from the mushrooms, and spoon filling into the mushrooms, then place in oiled pan. Put the saved breadcrumbs, along with the walnuts, in the food processor and pulse into fine crumbs. Sprinkle on top of filled mushrooms and bake for 16–18 minutes, or until mushrooms are tender. Serve warm or at room temperature.
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