Tender baby portabella mushrooms are filled with tangy goat cheese with bites of sweet cranberry, walnuts, and fresh chive. Simply seasoned with garlic, honey and black pepper, this appetizer is a hit at parties.
Preheat oven to 425 degrees. Place rack in center of oven. Lightly spray a baking sheet with non-stick spray and set aside.
Wash and thoroughly dry the baby portabella mushrooms. Twist and pull the stem out of each mushroom. Gently scoop out the gills from inside each mushroom cap using a small spoon.
Toss the prepared mushroom caps in a bowl with the olive oil. Arrange the mushrooms round side DOWN on the baking sheet.
In a medium bowl, mash together the goat cheese, garlic, honey, and black pepper with a fork. (You can also process in a food processor.)
Fold in the chopped cranberries, walnuts, and chives.
Evenly spoon the goat cheese mixture into the prepared mushrooms. Generously sprinkle each mushroom with panko bread crumbs.
Bake for 12 - 15 minutes until the mushrooms are tender, the cheese is hot and melted, and the bread crumbs are golden brown. Serve hot.
This recipe can be made ahead of time and refrigerated until time to bake. Add the panko bread crumbs JUST before baking.