Ingredients
- 24 medium cremini mushrooms
- 1/4 cup olive oil divided
- 1/2 cup finely chopped onion
- 2 cloves garlic minced
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- Dash of crushed red pepper flakes
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush the mushrooms clean and remove the stems. Set the caps aside and finely chop the stems.
- Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the onion and chopped mushroom stems, cooking until tender, about 5 minutes. Add the garlic and cook for another minute. Remove from heat.
- In a bowl, combine the panko breadcrumbs, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.
- Spoon the filling into the mushroom caps. Place the mushrooms on the prepared baking sheet, cavity side up. Drizzle with remaining olive oil. Bake for 20 to 25 minutes until the mushrooms are tender and the tops are golden.
