White Cheddar Stuffed Mushrooms

by Amie Valpone

Makes 28 Mushrooms

½ cup Crunchmaster® White Cheddar Multi-Grain Crackers, crushed
¼ cup grated Pecorino Romano cheese
2 oz. soft goat cheese, crumbled
2 garlic cloves, peeled and minced
¼ cup chopped fresh parsley
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
2 tbsp. olive oil
28 large white button mushrooms, stemmed

Preheat the oven to 400 degrees F. Prepare a large baking dish with nonstick baking spray.

Stir the Crunchmaster® White Cheddar Multi-Grain Crackers, Pecorino Romano, goat cheese, garlic, parsley, sea salt and pepper and olive oil in a large bowl; mix well to combine.

Stuff the filling into the mushroom cavities and arrange on the baking sheet.

Bake until the mushrooms are tender, approximately 25 minutes.

Serve warm.