Remi's Lightning-y Mushrooms with Chèvre & Rosemary

Remi's Lightning-y Mushrooms w/ Chèvre & Rosemary Ingredients: 2 Tbsp. Olive Oil 3 Small Portobello Mushrooms (or Chanterelle/Girolle Mushrooms, if you can find them) 1/2 Cup Chèvre (or Tomme de Chèvre) 2 Sprigs Fresh Rosemary ~ 2" long + 1 tsp. Fresh Rosemary, finely chopped + more for garnish 1 tsp. Honey 1/4 tsp. Fine Sea Salt 1/4 tsp. Saffron, loose & broken up (optional, because Remy doesn't have any, but he wishes he did)

Directions: 1. Heat your oven to 425ºF. In a small pot over medium heat, cook the oil & rosemary sprigs until the sprigs are crispy. Remove the sprigs to a paper towel & discard or eat. 2. Rinse, pat dry, & remove the stems of the mushrooms. Roll the mushrooms around in the pot of oil using tongs or a spoon until the outsides are completely coated & then place the mushrooms on a baking tray, bottoms up. 3. In a small bowl, mix the chèvre, honey, salt, chopped rosemary, & optional saffron bits until well combined. Equally distribute the mixture between the mushrooms, gently pressing it to make it more compact. 4. Slide the tray into the oven & bake for 10-15 minutes or until the chèvre mixture develops golden spots. Broil for ~1 minute longer to get golden brown spots. Remove from oven & let cool for a few minutes, until warm. Garnish with short sprigs of fresh rosemary. Revel in the flavor sensation.

#portobellomushrooms #chevre #rosemary