Preparation Steps

• Clean the cremini mushrooms by wiping them with a damp cloth. Remove their stems and keep them aside for later use.
• In a skillet, heat the olive oil over medium heat. Add the chopped onion and the reserved, finely chopped mushroom stems. Sauté for 5-6 minutes until tender.
• Stir in the minced garlic and cook for 1 more minute. Remove from heat and let cool slightly.
• In a large mixing bowl, blend the softened goat cheese with the cooked onion and mushroom stem mixture, sea salt, black pepper, and oregano.
• In a separate bowl, combine the breadcrumbs and shredded Swiss cheese.
• Fill each mushroom cap generously with the cheese filling. Dip the tops in the breadcrumb and cheese mixture to coat.
• To bake, preheat the oven to 375°F (190°C). Place the mushrooms on a baking sheet lined with parchment paper and bake for 25-30 minutes until golden and bubbling.
• To smoke, preheat a smoker to 250°F (120°C). Place the mushrooms on a smoker-safe tray or grill them directly for 45-60 minutes for a rich, smoky taste.
• Serve immediately, garnished with fresh herbs if desired, and enjoy as an appetizer or side dish.