Stuffed Mushrooms Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">24 medium-sized button mushrooms (about 450g)</li> <li class="ingredients-single-item">2 tablespoons olive oil</li> <li class="ingredients-single-item">1 small onion, finely diced (about 100g)</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">150g cream cheese, softened</li> <li class="ingredients-single-item">50g grated Parmesan cheese</li> <li class="ingredients-single-item">2 tablespoons fresh parsley, chopped</li> <li class="ingredients-single-item">1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)</li> <li class="ingredients-single-item">50g panko breadcrumbs (or regular breadcrumbs)</li> <li class="ingredients-single-item">1/4 teaspoon salt</li> <li class="ingredients-single-item">1/4 teaspoon black pepper</li> <li class="ingredients-single-item">Pinch of paprika (optional, for garnish)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Small melon baller or teaspoon (for removing mushroom stems)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C and line a baking tray with parchment paper. This prevents the mushrooms from sticking and makes cleanup easier. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Clean the mushrooms by gently wiping them with a damp paper towel or cloth. Avoid rinsing them under water as mushrooms absorb moisture like sponges, which can make them soggy when baked. Carefully remove the stems by twisting them out or using a small spoon or melon baller. Set the caps aside and finely chop the stems for the filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and chopped mushroom stems, cooking for another 2 minutes until fragrant and any moisture from the stems has evaporated. This concentration of flavors creates the savory base for your filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Transfer the cooked mixture to a mixing bowl and let it cool slightly for about 5 minutes. Add the softened cream cheese, grated Parmesan, chopped parsley, thyme, salt, and pepper. Mix thoroughly until well combined. The slightly warm onion-mushroom mixture will help the cream cheese incorporate smoothly while cooling enough not to melt the cheese completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place the mushroom caps on your prepared baking tray, cavity side up. Brush the outside of the caps lightly with the remaining olive oil, which helps them brown beautifully in the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Using a small spoon, fill each mushroom cap with the cheese mixture, creating a small mound on top. Don't be afraid to really pack the filling in – it will shrink slightly during baking. Sprinkle the panko breadcrumbs evenly over the filled mushrooms, gently pressing them into the filling to help them adhere. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake in the preheated oven for 18-20 minutes until the mushrooms are tender and the tops are golden brown. The mushrooms should release some moisture and the filling should be bubbling slightly at the edges – these are good indicators that they're done. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Allow the stuffed mushrooms to cool for 5 minutes before serving. This brief rest allows the filling to set slightly and makes them easier to handle. If desired, sprinkle with a pinch of paprika for color and an extra flavor boost. Serve warm for the best flavor and texture experience. </li> </ol>