Stuffed Mushrooms

1

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush mushrooms clean and remove stems. Set caps aside and finely chop the stems.

2

Heat 1 teaspoon of olive oil in a skillet over medium heat. Add onion and chopped mushroom stems, cooking until tender, about 5 minutes.

3

In a bowl, combine panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.

4

Spoon the filling into the mushroom caps. Place mushrooms on the prepared baking sheet, cavity side up. Drizzle with remaining olive oil.

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