Ingredients:

  • 16 Medium Cremini (Baby Bella) Mushrooms
  • 2 Tbsp Olive Oil
  • Pinch of Fine Sea Salt
  • Freshly Ground Black Pepper
  • The cleaned and finely chopped stems from the 16 mushrooms
  • 2 Tbsp Unsalted Butter
  • 1/2 cup Finely Diced Shallots
  • 2 Cloves Garlic, minced
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 Tbsp Fresh Thyme Leaves
  • 1/2 cup Freshly Grated Parmesan Cheese (plus 2 Tbsp for topping)
  • 1 Large Egg Yolk, lightly beaten
  • 1 tsp Worcestershire Sauce
  • 1/4 tsp Red Pepper Flakes

Instructions:

  1. Gently wipe the mushroom caps clean. Carefully twist or cut the stems off. Finely chop all the stems.
  2. Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper. Arrange the hollowed mushroom caps cavity-side up on the sheet and drizzle lightly with 2 Tbsp olive oil; season with salt and pepper.
  3. Melt the butter in a medium non-stick skillet over medium heat. Add the chopped mushroom stems and shallots. Sauté for 6–8 minutes until softened and most of the moisture has evaporated.
  4. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Remove the skillet from the heat and transfer the mixture to a small mixing bowl. Let cool slightly (about 5 minutes).
  5. Add the breadcrumbs, chopped parsley, thyme, 1/2 cup Parmesan, beaten egg yolk, Worcestershire sauce, and red pepper flakes (if using) to the cooled stem mixture. Mix thoroughly until everything is evenly incorporated.
  6. Using a small spoon, generously mound the filling mixture into each mushroom cap.
  7. Sprinkle the remaining 2 Tbsp of Parmesan cheese evenly over the tops of the filled mushrooms.
  8. Bake for 20–22 minutes, or until the mushrooms are tender and the filling is golden brown and crisp on top. Serve immediately while piping hot.