1Tablespoonfreshly-squeezed lemon juice + the zest from 1 lemon
¼teaspoonfreshly ground black pepper
2Tablespoonschopped fresh herbs**see note above
Chopped fresh herbs
Toasted pine nuts
Move oven rack to upper-middle position, and preheat oven to 400 degrees F.
Lightly spray baking sheet or 3-quart baker with nonstick cooking spray.
In non-stick skillet, add 1 teaspoon olive oil and preheat pan over medium heat. Add shallots, and cook, stirring often, until softened and golden, about 7-8 minutes. Stir in Holland House White Cooking Wine and cook until all of the liquid is evaporated, about 3-5 minutes.
Meanwhile, rinse the mushrooms, pat them dry, and remove and discard the stems. Place the mushrooms on the baking sheet/baker and brush 2 tablespoons of olive oil over all the mushrooms, and then sprinkle lightly with salt.
In a small bowl combine caramelized shallots, goat cheese, lemon juice & zest, Worcestershire sauce, pepper, garlic powder, herbs, pine nuts, and panko. Mix until creamy and combined.
Fill each mushroom with a heaping teaspoon-full of the filling.
Brush the tops of the mushrooms with the remaining 2 teaspoons of olive oil.
Bake for 15-20 minutes, or until the tops of the stuffed mushrooms are browned. Cool for a couple of minutes, garnish with herbs, lemon zest, and toasted pine nuts. Serve.