Ingredients:

  • 24 large cremini mushrooms (about 1.5 lbs / 680g), stems removed and reserved
  • 2 tablespoons olive oil (30 ml)
  • 1 small yellow onion (about 1/2 cup chopped / 50g), finely diced
  • 2 cloves garlic, minced
  • 1/2 cup finely chopped mushroom stems (from the removed stems) (approximately 50g)
  • 1/2 cup breadcrumbs (panko or Italian-seasoned) (40g)
  • 1/4 cup grated Parmesan cheese (25g), plus extra for sprinkling
  • 1/4 cup chopped fresh parsley (15g)
  • 2 tablespoons chopped fresh thyme (or 2 teaspoons dried) (5g fresh / 2g dried)
  • 1/4 teaspoon salt (1.5g), or to taste
  • 1/4 teaspoon black pepper (1.5g), or to taste
  • 2 tablespoons melted butter (30g), for drizzling (optional)

Instructions:

  1. Gently clean the mushroom caps with a damp paper towel and remove the stems. Reserve the stems.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and reserved chopped mushroom stems; cook for another 2 minutes until fragrant. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine the sautéed onion mixture, breadcrumbs, Parmesan cheese, parsley, thyme, salt, and pepper. Mix well to combine.
  4. Fill each mushroom cap generously with the breadcrumb mixture, mounding it slightly.
  5. Arrange the stuffed mushrooms on a baking sheet. Drizzle with melted butter (if using). Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
  6. Sprinkle with additional Parmesan cheese, if desired. Let cool slightly before serving.