Simple Recipes for Every Day

Stuffed Mushrooms

20 whole cremini mushrooms, about 1½ -inches wide, cleaned with damp paper towel
4 tablespoons unsalted butter (2 tablespoons, melted)
1 small shallot minced, about 2-3 tablespoons
1 large garlic clove, minced
6 ounces cream cheese, room temperature (not whipped)
¼ cup grated Parmesan cheese
¼ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ cup minced flat leaf parsley
½ cup panko breadcrumbs

Place a metal cooling rack inside of a large rimmed baking sheet.
Carefully pop the stems out of the mushroom caps, trim off the tough ends, mince the stems.
Heat 2 tablespoons of the butter in a large skillet over medium heat. When the butter begins to sizzle, stir in the shallot, garlic and chopped mushroom stems. Cook until there the mushroom’s moisture has evaporated and the shallots are softened, about 4 minutes. Turn off the heat and transfer the shallot mixture to a medium size bowl.
Stir in the cream cheese, Parmesan cheese, salt, black pepper, onion powder, cayenne and 3 tablespoons of the parsley until combined. Chill in the fridge for 30 minutes.
Preheat the oven to 350 degrees F with a rack in the center position.
Using a spoon, evenly divide the filling inside the mushroom caps, and place on the prepared baking sheet.
In a small mixing bowl, combine the melted butter with the panko. Dip the cream cheese portion of each stuffed mushroom into the panko, gently pressing to coat. Place on the prepared baking sheet.
Bake for 25 minutes or until the mushrooms are tender and the breadcrumbs are golden brown. Sprinkle with remaining tablespoon parsley. Serve warm.