Ingredients:

  • 12 large Cremini Mushrooms (Baby Bellas)
  • 1 Tbsp Unsalted Butter
  • 1 tsp Olive Oil
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, finely minced
  • 1 tsp Fresh Thyme Leaves
  • Salt (Kosher or Sea), to taste
  • Freshly Ground Black Pepper, to taste
  • 4 oz Full-Fat Cream Cheese, softened to room temperature
  • 1/4 cup Sharp Cheddar Cheese, grated
  • 1/4 cup Parmesan Cheese, freshly grated
  • 2 Tbsp Panko Breadcrumbs
  • 1 Tbsp Fresh Flat-Leaf Parsley, chopped
  • 1 Tbsp Extra Parmesan Cheese (for sprinkling)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Gently wipe mushroom caps clean. Carefully twist out the stems, reserving the caps cavity-side up on the prepared baking sheet. Finely chop the mushroom stems.
  3. Melt butter and olive oil in a skillet over medium heat. Add the diced shallot and cook for 2–3 minutes until soft. Add the diced mushroom stems and Thyme.
  4. Increase heat slightly and cook the mixture for 5–7 minutes, stirring occasionally, until all the liquid released by the mushrooms has completely evaporated. Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and set aside to cool slightly.
  5. In a medium mixing bowl, combine the softened cream cheese, grated cheddar, Parmesan, Panko breadcrumbs, and chopped parsley. Introduce the cooled mushroom/shallot mixture.
  6. Mix thoroughly until evenly combined. Taste the filling and adjust seasoning with salt and pepper as needed.
  7. Using a small spoon, generously mound the filling mixture into the mushroom caps. Press the mixture firmly into the cavity, creating a slight dome on top. Sprinkle the tops of the stuffed mushrooms with the extra Parmesan cheese.
  8. Bake for 18–20 minutes, or until the mushrooms are tender and the filling is bubbly, golden brown, and slightly crusty on top. Allow to cool for 2–3 minutes before serving.