Stuffed Mushrooms with Goat Cheese and Herbs
1 pound of baby portabella mushrooms, stemmed
1/2 pound fresh goat cheese
2 Tbsp sour cream
1 tsp minced garlic
1/2 cup mixed fresh herbs: basil, parsley, dill and chives
1 tsp thyme
Salt and freshly ground black pepper
Extra virgin olive oil, as needed.
Heat the oven to 400 degrees F and clean the mushrooms. Lightly grease a baking sheet.
Crumble the goat cheese and mix with the sour cream. Stir in the garlic and herbs. Taste and add salt and pepper.
Stuff the mushrooms with the cheese mixture and place on the baking sheet. Bake in a preheated oven until lightly browned on top, about 15 minutes. Let cool and serve hot or at room temperature.