Ingredients

The following ingredients have 4 Servings
  • 16 oz white mushrooms, ((about 24))
  • 2 tablespoons olive oil, plus 1 teaspoon, (divided)
  • ¼ onion, (chopped)
  • 3 cloves garlic, (minced)
  • ½ cup panko
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon chopped Italian parsley
  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt
  • Dash of crushed red pepper flakes

Instruction

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
  • Carefully remove the stems from the mushrooms. Finely chop the stems and set the caps aside.
  • In a medium skillet, heat 1 teaspoon of the olive oil over medium heat. Add the onion and chopped mushrooms and cook until tender, about 5 minutes. Add the garlic and cook for one more minute. Remove from heat.
  • In a medium bowl, combine the panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.
  • Spoon the filling into the mushroom caps and place the mushrooms on the prepared baking sheet, cavity side up. Drizzle the remaining olive oil over the mushrooms.
  • Bake for 20 to 25 minutes or until the mushrooms are tender tops are golden. Remove from the oven and serve warm.