Ingredients:

  • 24 large Cremini (Baby Bella) mushrooms
  • 15 ml extra virgin olive oil
  • 2 g kosher salt
  • 225 g cream cheese, softened
  • 50 g finely grated Parmesan cheese
  • 3 cloves garlic, minced
  • 10 g fresh parsley, finely chopped
  • 2 g dried oregano
  • 1 g black pepper
  • 30 g panko breadcrumbs
  • 28 g unsalted butter, melted
  • 1 g smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Clean 24 large Cremini mushrooms with a damp paper towel and remove the stems.
  3. Toss the mushroom caps in 15 ml olive oil and 2 g kosher salt.
  4. Place the caps on a parchment lined baking sheet, cavity side down. Bake for 5 minutes to par roast and release initial moisture.
  5. Mix 225 g softened cream cheese, 50 g Parmesan, 3 cloves minced garlic, 10 g parsley, 2 g oregano, 1 g black pepper, and 1 g smoked paprika in a medium bowl.
  6. Combine 30 g panko breadcrumbs with 28 g melted unsalted butter in a separate small dish.
  7. Flip the par roasted mushrooms over. Stuff each cavity with a generous tablespoon of the cream cheese mixture.
  8. Press the buttered panko onto the top of each stuffed mushroom.
  9. Bake for 20 minutes at 400°F.
  10. Rest for at least 5 minutes before serving.