Ingredients:

  • 24 medium-sized cremini mushrooms (approx. 2 lbs / 900g), stems removed and reserved
  • 2 tablespoons olive oil (30 ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (approx. 2 tsp / 10g)
  • Reserved mushroom stems, finely chopped (approx. 1 cup / 75g)
  • 1/4 cup dry breadcrumbs (30g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 2 tablespoons chopped fresh parsley (10g)
  • 1 tablespoon chopped fresh thyme (5g)
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt (1.5g), or to taste
  • 1/4 teaspoon black pepper (1.5g), or to taste

Instructions:

  1. Gently clean the mushrooms with a damp cloth (avoid soaking). Remove the stems and reserve. Drizzle the mushroom caps with olive oil, salt, and pepper and arrange them cavity-side up on a baking sheet.
  2. Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped mushroom stems. Sauté until softened and lightly browned, about 5-7 minutes.
  3. Remove the skillet from the heat. In a bowl, combine the sautéed mushroom mixture with breadcrumbs, Parmesan cheese, parsley, thyme, egg, salt, and pepper. Mix well to combine.
  4. Spoon the filling into each mushroom cap, mounding it slightly.
  5. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the mushrooms are tender and the filling is golden brown.
  6. Let cool slightly before serving. Garnish with fresh parsley, if desired.