Name: Stuffed Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 24 white or cremini mushrooms (large, about 1½ lb, stems removed and reserved); 1 tablespoon olive oil; 2 tablespoon unsalted butter; 1 shallot (small, finely diced); 3 clove garlic (minced); 4 ounce cream cheese (softened); ½ cup grated Parmesan cheese; 2 tablespoon fresh parsley (chopped); ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅓ cup panko breadcrumbs

Instructions

Prep
Prep:
Preheat the oven to 400°F and line a baking sheet with parchment. Wipe 24 mushrooms clean, remove the stems, and finely chop the stems. Brush the caps with 1 tablespoon olive oil and set them hollow side up on the sheet.
Cook the stems
Cook the stems:
Melt 2 tablespoons butter in a skillet over medium heat. Add the chopped stems and 1 diced shallot and cook for 5 to 6 minutes, until the liquid evaporates. Add 3 minced garlic cloves for 30 seconds and let cool for 5 minutes.
Make the filling
Make the filling:
In a bowl, mix the cooked stems with 4 ounces softened cream cheese, ½ cup Parmesan, 2 tablespoons parsley, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth.
Fill and bake
Fill and bake:
Spoon the filling into the mushroom caps, mounding it slightly, and sprinkle the tops with ⅓ cup panko. Bake for 18 to 20 minutes, until the mushrooms are tender and the tops are golden.
Serve
Serve:
Let the stuffed mushrooms cool for 5 minutes, then arrange on a platter and serve warm.

Tips

Wipe mushrooms with a damp paper towel instead of rinsing them, so they don't absorb water. Cooking the chopped stems until dry keeps the filling from getting soggy. For a meaty version, add 4 ounces cooked crumbled Italian sausage or bacon to the filling.

Storage

Make ahead: fill the mushrooms, cover, and refrigerate for up to 1 day, then add the panko and bake, adding 3 to 5 minutes. Leftovers keep in the refrigerator for up to 3 days.