Ingredients:

  • 18 large Cremini Mushrooms (Baby Bella, approx. 1 lb), cleaned and stems removed
  • 2 Tbsp Unsalted Butter, melted
  • Coarse Sea Salt & Black Pepper, To taste
  • 4 oz (115 g) Cream Cheese, full-fat, fully softened
  • 1/2 cup (50 g) Grated Parmesan Cheese
  • 1/4 cup (30 g) Shredded Mozzarella (low moisture)
  • 1 Tbsp (15 ml) Jarred Minced Garlic
  • 1/4 cup (25 g) Panko Breadcrumbs
  • 1 tsp (5 ml) Dried Thyme or Oregano
  • 1 Tbsp (15 ml) Olive Oil
  • 1/4 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper, freshly ground

Instructions:

  1. Preheat your oven to 200°C (395°F). Line a rimmed baking sheet with parchment paper. Gently wipe the mushroom caps clean and remove the stems. Finely chop 2-3 of the best stems and set aside; discard the rest.
  2. Place the mushroom caps hollow-side up on the prepared baking sheet. Brush the caps and insides lightly with the melted unsalted butter. Season the insides lightly with salt and pepper.
  3. In a medium bowl, combine the softened full-fat cream cheese, olive oil, and minced garlic until smooth. It’s crucial the cream cheese is soft to prevent lumps.
  4. Fold in the Parmesan, Mozzarella, Panko breadcrumbs, dried herbs (thyme or oregano), salt, pepper, and the finely chopped mushroom stems. Stir thoroughly until all ingredients are evenly distributed and a thick, manageable paste forms.
  5. Using a small spoon or piping bag, generously fill each mushroom cap with the cream cheese mixture, mounding the filling slightly over the top. Optionally, sprinkle the tops lightly with extra Parmesan cheese.
  6. Bake for 20 to 25 minutes, or until the filling is golden brown, bubbling hot, and the mushrooms are tender.
  7. Remove the mushrooms from the oven and allow them to cool on the tray for 5 minutes. Garnish with finely chopped fresh parsley or chives, if desired, and serve warm.