Stuffed Mushrooms
These stuffed mushrooms scratch every itch. They’re creamy, crunchy, umami explosions. A perfect 2 (or 1) bite that you can sit in the corner eating while your cousins argue politics.
Ingredients
- 1 kg cremini mushrooms or baby bella
- olive oil
- kosher salt
- 75 g panko breadcrumbs, 1c
- 50 g unsalted butter, 3 1/2T
- 50 g onion, small diced, ½ small
- 10 g minced garlic, 2-3 cloves
- 200 g cream cheese, 3/4c
- 75 g grated parmesan, 2/3c
- 10 g chopped parsley, 2-3T
- 2 g black pepper, 1t
- 2 g coarse salt, 1/2t
- 2 g dried thyme, 2 1/4t
Instructions
- Remove stems and hollow out mushroom caps reserving stems for filling. Season hollowed out caps with olive oil and salt. Small dice stems and pieces.
- Fry breadcrumbs in olive oil over med heat until golden brown, stirring constantly. Transfer to a stand mixer.
- In the same pan, melt butter, add mushroom stems and salt. When they have started to lose their water, add diced onion, and minced garlic. Sauté until softened.
- Let it cool for 5 minutes, then add cream cheese, parm, parsley, pepper, salt, and dried thyme. Mix by hand or stand mixer until homogeneous.
- Stuff mushroom caps with filling, pressing fillign into cap. Place on parchment lined sheet tray, top with grated Parmesan, and bake at 425°F/220°C for 25-28 minutes or until mushrooms are tender and golden brown. Larger mushrooms will need a longer roast time to fully cook.
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