Wipe off mushrooms in cold water and remove stems.
Leave out the goat cheese for about 15 minutes to help soften.
In a medium sized bowl, mix together the goat cheese, 2 tablespoons heavy cream and chopped chives. Add salt and pepper to taste.
Stuff each mushroom to the brim and then place on a baking sheet. Sprinkle bread crumbs on top of each stuffed mushroom.
Bake for 25 minutes or until golden brown.
While the mushrooms are cooking, heat up a small sauce pan with olive oil. Remove the rosemary needles from each sprig and place in the hot oil. Stir for just a few minutes until crisp. Remove from heat and place on paper towels.
When the mushrooms are baked, remove from the oven and add a crispy rosemary needle to the top of each. Serve hot!
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/goat-cheese-chive-stuffed-mushrooms/