Mushrooms + melty cheese + Roasted Chopped Garlic = HEAVEN
And oh, BTW, they're also gluten free!

What you Need

24 cremini mushrooms
2 tablespoons Tessemae’s Lemon Garlic Dressing
2 shallots, finely chopped
1 tablespoon Tessemae's Slow Roasted Garlic
½ cup finely chopped fresh parsley
8 ounces fresh goat cheese

What to do

Heat your oven to 400. Pop the stems out of the mushrooms, then trim the ends. Finely chop the stems. Place the caps on a foil lined baking sheet.

Heat the Lemon Garlic in a medium skillet. Add mushroom stems and shallots and cook, stirring, until mushrooms are tender, about 5 minutes. Stir in the Roasted Chopped Garlic until evenly distributed. Transfer to a bowl and let cool.

Stir in the parsley and goat cheese until well combined. Spoon mixture into the mushroom caps and bake until the mushrooms are tender and the stuffing is lightly browned, about 15 minutes. Serve hot from the oven.

Need to make ahead? Stuff these mushrooms a day early and refrigerate, covered. They will need to bake a little longer because they will be cold, about 20 minutes.

Makes: 24