Ingredients:

  • 24 Large Cremini (Baby Bella) mushrooms (approx. 500g)
  • 1 tbsp Extra virgin olive oil (15ml)
  • 1/2 tsp Kosher salt (3g)
  • 1/2 cup Unsalted butter, softened (113g)
  • 4 cloves Garlic, minced (20g)
  • 1 tbsp Fresh thyme, finely chopped (4g)
  • 1 tbsp Fresh Italian parsley, chopped (4g)
  • 1/2 tsp Black pepper, freshly cracked (2g)
  • 1/2 cup Panko breadcrumbs (30g)
  • 1/3 cup Parmesan cheese, finely grated (35g)

Instructions:

  1. Clean the mushrooms with a damp paper towel. Carefully pop out the stems. Use a small teaspoon to gently scrape out the gills to create a larger cavity for the filling. Toss the caps in olive oil and a pinch of salt on your parchment-lined baking sheet.
  2. In a small bowl, combine the softened butter, minced garlic, thyme, parsley, and pepper. Use a fork to cream them together until the herbs are evenly distributed. Fold in half of the Parmesan cheese.
  3. Spoon approximately 1 teaspoon of the butter mixture into each mushroom cap. Press the tops of the stuffed mushrooms into the Panko breadcrumbs mixed with the remaining Parmesan. Arrange them upright on the baking sheet.
  4. Roast at 400°F (200°C) for 18–20 minutes until the breadcrumbs are deep golden brown and the mushrooms appear slightly wrinkled and glistening.