Sundried Tomato Goats Cheese Stuffed Mushrooms

• 20 mushrooms to make as appetizers or 6 portabello mushrooms to make as a main meal component
• 1 tablespoon olive oil
• 1/3 + 1/4 cup almond meal or breadcrumbs
• 4 cloves garlic, minced
• 1 log goats cheese
• 1/2 cup finely-chopped sun-dried tomatoes
• 3 tablespoons finely-chopped fresh basil or parsley

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1. Set oven to 375 F

2. Clean mushrooms by wiping or brushing any visible dirt off and remove the stems

3. Line a pan with parchment or use a wire rack on a baking sheet

4. Mix 1/3 cup almond meal or breadcrumbs, garlic, goats cheese, sun dried tomatoes and fresh basil and or parsley and season with salt and pepper

5. Fill each mushroom with the cheese mixture and dip or sprinkle the remaining almond meal or breadcrumb over the filled mushroom to create a crust.

6. place on parchment or baking rack and bake for 16- 25 minutes (Baking time will vary based on the size of your mushrooms.)