Stuffed Mushrooms
Golden roasted mushrooms stuffed with a creamy herb and cheese filling, topped with crispy panko and more parmesan.
Ingredients
- 1.5 lbs of baby bella mushrooms 680g wiped clean
- ½ cup of panko breadcrumbs 30g
- 4 oz cream cheese 115g
- ¼ cup of grated parmesan plus more for topping 20g
- Two tablespoons of softened butter
- Salt and pepper
- Two tablespoons of fresh parsley chopped
- One tablespoon of fresh thyme chopped
Instructions
- Preheat the oven to 400ºF / 200ºC degrees and line a baking sheet with parchment paper.
- Remove the stems from each mushroom and lay the caps onto the lined baking sheet. Chop the stems finely.
- Melt the butter in a skillet and add the chopped mushroom stems and cook until softened and they have released all their water. Season with salt and pepper.
- Add in the panko breadcrumbs and cook until they have toasted. Allow to cool a little.
- Bake the mushroom caps for 10–15 minutes in the oven whilst you prepare the rest of the filling.
- Place the mushroom and breadcrumbs mixture into a bowl and add in the cream cheese, parmesan, parsley and thyme and season with a little more salt and pepper if required.
- Remove the caps from the oven and fill with the filling. Top with a little additional parmesan then place back in the oven for around 15–20 minutes until golden and bubbling.
- Serve on a platter with a final sprinkling of parsley.
