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Ingredients
•
Cooking spray, for pan
•
1 ½ lbs. baby mushrooms
•
2 tbs. butter
•
2 cloves garlic, minced
•
¼ cup breadcrumbs
•
Kosher salt
•
Freshly ground black pepper
Method
1. Preheat oven to 200°C. Grease a
baking sheet with cooking spray.
Remove stems from mushrooms and
roughly chop stems. Place mushroom
caps on baking sheet.
2. In a medium skillet over medium
heat, melt butter. Add chopped
mushrooms stems and cook until
most of the moisture is out, 5
minutes. Add garlic and cook until
fragrant, 1 minute then add
breadcrumbs and let toast slightly, 3
minutes.
Stuffed Mushrooms
Cooking time: 30m – Temperature: 200°C
•
¼ cup freshly grated Parmesan, plus
more for topping
•
115g cream cheese, softened
•
2 tbs. freshly chopped parsley, plus
more for garnish
•
1 tbs. freshly chopped thyme
3. Season with salt and pepper.
Remove from heat and let cool
slightly.
4. In a large bowl, mix mushroom stem
mixture, Parmesan, cream cheese,
parsley, and thyme. Season with salt
and pepper. Fill mushroom caps with
filling and sprinkle with more
Parmesan.
5. Bake until mushrooms are soft and
the tops are golden, 20 minutes.
Garnish with parsley to serve.
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