Directions:
De-stem mushrooms and place the caps (tops down) into a large cast iron pan (10”), placing the diced butter in between the caps.
Drizzle the mushroom caps with olive oil and sprinkle with salt and pepper.
In a small bowl, blend together the goat cheese, dry thyme, and truffle oil.
Preheat Forno Venetzia oven to 600-700°F, using 3-4 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat.
Place the cast iron pan of mushrooms into the oven, opposite to the logs.
Remove the pan after 5 minutes, carefully flip the mushroom caps, and return the pan to the oven.
Remove the pan after another 3 minutes and carefully flip the mushrooms back over so the insides are facing up. Using two spoons or a piping bag, fill the mushroom caps with the goat cheese mixture. Sprinkle the stuffed caps with panko bread crumbs and return to the oven for another 2-3 minutes, until panko is golden brown.
For plating, platter the mushroom caps and sprinkle with minced parsley.
Cooking Temp:
325 degrees
Ingredients:
16 medium-large cremini mushrooms, stems removed
¼ cup unsalted butter, small dice
3 tablespoons extra virgin olive oil
2 teaspoons salt
2 teaspoons ground black pepper
130g soft goat cheese
2 teaspoons dry thyme
1 tablespoon truffle oil
3 tablespoons panko bread crumbs
3 tablespoons parsley, finely minced
