Ingredients:

  • 1.5 lbs (680g) large cremini or button mushrooms, stems removed and reserved
  • 2 tablespoons (30ml) olive oil
  • 1 medium shallot, finely minced
  • 2 cloves garlic, minced
  • 1/4 cup (30g) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) vegetable broth
  • 1 tablespoon (15ml) olive oil
  • Mushroom stems, finely chopped (from above)
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese, plus more for topping
  • 1/4 cup (15g) finely chopped fresh parsley
  • 1 tablespoon (15ml) finely chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 large egg, lightly beaten

Instructions:

  1. Clean mushrooms and remove stems. Finely chop the stems and set aside.
  2. Sauté shallot and garlic in olive oil until softened.
  3. Deglaze the pan with white wine, scraping up any browned bits. Add vegetable broth and simmer until slightly reduced.
  4. Place mushroom caps in the skillet, cavity-side up. Simmer until slightly softened. Remove mushroom caps from the skillet, set aside, and reserve the sauce.
  5. Sauté chopped mushroom stems in olive oil until softened.
  6. In a medium bowl, combine the sautéed mushroom stems, breadcrumbs, Parmesan cheese, parsley, thyme, salt, pepper, garlic powder, red pepper flakes (if using), and beaten egg. Mix well.
  7. Generously stuff each mushroom cap with the filling.
  8. Arrange stuffed mushrooms on a baking sheet lined with parchment paper (optional). Sprinkle with additional Parmesan cheese. Bake until golden brown and heated through.
  9. Drizzle a small amount of the reserved sauce over the mushrooms before serving.