Goat Cheese (Chevre) Stuffed Mushrooms

Step 1: Preheat oven to 400°F.

Step 2: In a bowl, toss mushrooms with 3 tablespoons olive oil and 1 teaspoon chopped rosemary leaves; season with salt and pepper. Transfer mushrooms to a baking sheet, rounded side up. Bake for about 30 minutes, or until mushrooms are tender and browned around the edges. Let cool about 10 minutes.

Step 3: In a skillet heat remaining olive oil over medium-high heat. Add the rosemary sprig and fry it until leaves are crisp, about 30 seconds. Remove the sprig to a paper towel to drain, then strip off leaves.

Step 4: Pour off all but 1 teaspoon of the rosemary oil (reserve the rest for another use). Add the bread crumbs to the skillet and toast over medium heat until golden, about 2 minutes. Stir in fried rosemary leaves and season with salt and pepper.

Step 5: Gently press a piece of goat cheese into the center of each mushroom and sprinkle with the bread crumbs and serve.