Ingredients:

  • 1 pound (454g) cremini mushrooms
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15ml)
  • 2 cloves garlic, minced
  • Reserved mushroom stems, finely chopped
  • 1/4 cup (30g) finely chopped onion
  • 1/4 cup (30g) finely chopped fresh parsley
  • 1/4 cup (30g) grated Parmesan cheese, plus more for topping
  • 1/4 cup (30g) breadcrumbs (panko or Italian-style)
  • 1 large egg, lightly beaten
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Gently clean the mushrooms, remove the stems, and set the caps aside. Finely chop the stems.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic, chopped mushroom stems, and onion. Sauté until softened, about 5-7 minutes. Season with salt and pepper.
  3. In a mixing bowl, combine the sautéed mixture, parsley, Parmesan cheese, breadcrumbs, beaten egg, thyme, rosemary, and red pepper flakes (if using). Season with salt and pepper. Mix well.
  4. Drizzle the mushroom caps with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spoon the filling evenly into each mushroom cap, mounding slightly.
  5. Place the stuffed mushrooms on the baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
  6. For extra browning, broil the mushrooms for the last 1-2 minutes, watching carefully to prevent burning.
  7. Let the mushrooms cool slightly before serving. Garnish with extra Parmesan cheese and fresh parsley, if desired.