Serves 6-8

Ingredients
1 package of small portabella mushrooms
1/4 cup of Bellisari's Balsamic, Shallot & Black Garlic Spread
4 ounces goat cheese
2 tablespoons bread crumbs

Directions
Cut off the stems of the mushrooms and clean out the gils, so you are just left with the caps. In a medium mixing bowl, add your cleaned mushroom caps and Bellisari's Balsamic, Shallot & Black Garlic Spread. Let them marinate for at least 30 minutes, up to 2 hours.
Preheat oven to 400°F. In a medium bowl mix together the goat cheese and bread crumbs. Place the marinated mushroom caps in a baking dish and stuff them with the goat cheese mixture. Once all the caps have been filled, pour the leftover Bellisari's Balsamic, Shallot & Black Garlic Spread from the marinade into the baking dish. 
Cook for 20 minutes or until the tops are golden and serve.