Ingredients:

  • 20 medium Cremini Mushrooms (Baby Bellas)
  • 1 Tbsp Olive Oil, for brushing
  • Pinch of Kosher Salt
  • 2 Tbsp Unsalted Butter
  • 1 medium Shallot, finely minced
  • 2 cloves Garlic, finely minced
  • 1/2 tsp Fresh Thyme Leaves, finely chopped
  • Mushroom Stems, reserved and finely chopped
  • 4 oz Cream Cheese, full fat, softened to room temperature
  • 1/2 cup Sharp Mature Cheddar Cheese, freshly grated
  • 1/4 cup Parmesan Cheese (Parmigiano-Reggiano), finely grated
  • 1/4 cup Panko Breadcrumbs
  • 2 Tbsp Fresh Parsley, chopped
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Kosher Salt

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Gently wipe the mushroom caps clean, twist off the stems (reserve stems for filling), and brush caps lightly with olive oil. Place caps cavity-side up on the baking sheet and lightly sprinkle the cavity with salt.
  2. Finely chop the reserved mushroom stems. Melt the butter in a skillet over medium heat. Add shallots and cook until soft (2-3 minutes). Add the chopped stems and thyme. Sauté until all moisture has completely evaporated and the mixture looks dry (5-7 minutes). Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and allow the mixture to cool slightly (about 5 minutes).
  3. In a medium bowl, combine the softened cream cheese, grated Cheddar, grated Parmesan, panko breadcrumbs, parsley, salt, and pepper. Add the cooled mushroom-shallot mixture. Mix thoroughly with a spatula until everything is evenly incorporated and forms a stiff, scoopable paste.
  4. Using a small spoon or your fingers, tightly mound the filling high into each mushroom cap cavity. Aim for a dome shape.
  5. Bake for 18 to 20 minutes, or until the cheese filling is bubbling, golden brown on top, and the mushroom caps are tender. Let the mushrooms rest for 5 minutes before serving piping hot.