Goat Cheese & Pine Nut Filling:
1/4 pound log chevre goat cheese, softened
1/4 pound low-fat cream cheese, softened
3/4 cup garlic croutons, crushed into crumbs
1/4 cup minced chives
1/4 cup finely chopped pine nuts

1 pound medium-sized mushrooms, cleaned and stems removed
grated Parmesan cheese to sprinkle on top
minced chives to sprinkle on top

Mix together filling ingredients until blended. Mound mixture into mushroom caps and sprinkle tops lightly with grated Parmesan and chives. Place mushrooms on a cookie sheet and broil for a few minutes until tops are browned. Yields about 20 to 24 stuffed mushrooms and serves 6 to 8.