Ingredients:

  • 24 large Cremini mushrooms (approx. 0.7 kg)
  • 1 tbsp Extra virgin olive oil
  • 1/4 tsp Sea salt
  • 2 cloves Garlic, microplaned
  • 115 g Neufchâtel cheese, softened
  • 60 ml Plain Greek yogurt
  • 25 g Freshly grated Parmesan cheese
  • 1/2 tsp Smoked paprika
  • 2 tbsp Fresh parsley, chopped
  • 1/4 tsp Cracked black pepper
  • 30 g Panko breadcrumbs
  • 1 tsp Lemon zest
  • 1 tsp Olive oil

Instructions:

  1. Gently wipe mushrooms with a damp cloth and remove the stems. Set the caps aside and finely mince the stems for the filling.
  2. Place mushroom caps hollow-side down on a baking sheet. Roast at 180°C (approximately 356°F) for 10 minutes. Remove from oven, wipe away released moisture, and flip the caps over.
  3. While caps roast, sauté the minced stems and garlic in 1 tablespoon of olive oil over medium heat until moisture evaporates and they are golden brown (5-7 minutes).
  4. In a mixing bowl, combine the sautéed stems, Neufchâtel cheese, Greek yogurt, Parmesan, smoked paprika, parsley, and black pepper. Spoon a generous amount of the mixture into each pre-roasted mushroom cap.
  5. In a small bowl, toss Panko breadcrumbs with lemon zest and 1 teaspoon of olive oil. Press the top of each stuffed mushroom into the breadcrumb mixture. Bake for 15 minutes until the tops are golden-brown and the filling is bubbling.