Ingredients:

  • 24 large Cremini (Baby Bella) mushrooms (approx 1.5 lbs)
  • 2 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Kosher Salt
  • 8 oz Cream Cheese, softened to room temperature
  • 0.5 cup Parmigiano-Reggiano, freshly grated
  • 2 cloves Garlic, minced into a fine paste
  • 0.25 cup Fresh Parsley, finely chopped
  • 0.25 tsp Cayenne Pepper
  • 0.5 cup Panko Breadcrumbs
  • 2 tbsp Unsalted Butter, melted
  • 1 tsp Lemon Zest

Instructions:

  1. Carefully remove the stems from the mushroom caps. Do not discard; finely mince the stems to be used in the filling.
  2. Wipe the mushroom caps dry and toss in a medium bowl with 2 tbsp extra virgin olive oil and 0.5 tsp kosher salt.
  3. Place the empty caps, cavity side down, on a parchment-lined rimmed baking sheet. Bake at 400°F (200°C) for 10 minutes to evaporate internal moisture.
  4. While the caps pre-roast, combine the softened cream cheese, grated Parmigiano-Reggiano, minced garlic, chopped parsley, and cayenne pepper in a mixing bowl. Stir in the minced mushroom stems.
  5. In a separate small bowl, combine the panko breadcrumbs, melted unsalted butter, and lemon zest. Toss until the crumbs are evenly coated.
  6. Remove the pre-roasted caps from the oven and flip them over. Fill each cavity generously with the cream cheese mixture and top with the panko mixture.
  7. Return the stuffed mushrooms to the oven and bake for 15 minutes until the topping is golden brown and the cheese is heated through.