Ingredients:

  • 12 large Cremini Mushrooms (approx. 450g)
  • 2 tablespoons Extra Virgin Olive Oil, divided
  • 1/2 teaspoon Flaky Sea Salt, divided
  • 1 tablespoon Unsalted Butter
  • 1 small finely diced Shallot (or 1/4 small yellow onion)
  • 2 cloves minced Garlic
  • 12 Mushroom Stems, finely diced
  • 1/2 teaspoon Worcestershire Sauce (optional)
  • 4 oz Cream Cheese, softened
  • 1/2 cup shredded Mozzarella (low moisture)
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped Fresh Parsley
  • 1 teaspoon Fresh Thyme Leaves
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 1/4 cup Panko Breadcrumbs

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Gently wipe the mushrooms clean. Twist off the stems and reserve them for the filling. Use a small spoon to gently scrape out the dark gills from inside the mushroom caps.
  3. Brush the outsides and inside cavities of the caps lightly with 1 tablespoon of olive oil and season with salt. Place them cavity-side down on the baking sheet and bake for 8 minutes to draw out excess moisture. Remove and carefully blot the accumulated water using a paper towel.
  4. Finely chop the reserved mushroom stems. Melt the butter in a skillet over medium heat. Add the diced shallots and mushroom stems and sauté for 5–7 minutes until they are softened and slightly caramelized. Add the minced garlic and thyme, cooking for 1 minute until fragrant.
  5. Stir in the Worcestershire sauce (if using) and cook until the liquid has evaporated. Remove the mixture from heat and allow it to cool for 5 minutes.
  6. In a mixing bowl, combine the softened cream cheese, Mozzarella, Parmesan, parsley, salt, pepper, and the cooled sautéed mushroom mixture. Mix thoroughly until the filling is smooth and evenly distributed.
  7. In a small bowl, toss the Panko breadcrumbs with the remaining 1 teaspoon of olive oil.
  8. Generously mound the cheese filling into the pre-baked mushroom cavities (a piping bag works well for this). Press gently to ensure the filling adheres.
  9. Sprinkle the Panko topping evenly over the stuffed mushrooms. Return the tray to the oven.
  10. Bake for 10–12 minutes, or until the filling is bubbling hot and the Panko topping is golden brown and crisp. Allow to cool for 2 minutes before serving hot.