Cremini mushroom caps filled with a garlicky cream cheese, parmesan, and herb stuffing, topped with buttery breadcrumbs and baked golden.
24 medium cremini mushrooms (about 1½ pounds)
1 tablespoon olive oil
2 tablespoons butter
3 garlic cloves, minced
¼ cup shallot, finely chopped
2 tablespoons dry white wine (optional)
6 ounces cream cheese, softened
½ cup grated parmesan
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup panko breadcrumbs
2 tablespoons butter, melted
2 tablespoons grated parmesan
Heat the oven to 375°F. Wipe the mushrooms clean, pop out the stems, and finely chop the stems. Scoop out a little of the gills to make room for filling.
Brush the caps with olive oil, place them hollow side down on a lined sheet, and bake 8 minutes. Flip and pour off any liquid.
Melt butter in a skillet over medium heat. Add the chopped stems and shallot and cook 5 to 6 minutes until dry and golden. Add the garlic for 30 seconds, then the wine, and cook until evaporated. Cool slightly.
Stir the stem mixture into the cream cheese with the parmesan, parsley, thyme, salt, and pepper.
Spoon the filling generously into each cap, mounding it on top.
Mix panko, melted butter, and parmesan. Sprinkle over the mushrooms and bake 15 to 18 minutes until golden.
Garnish with parsley and serve warm.
Wipe mushrooms clean instead of rinsing.
Pre-bake caps to remove moisture.
Cook stems until dry.
Stuff up to 1 day ahead.
Find it online: https://recipeshots.com/stuffed-mushrooms/