Garlic Panko Stuffed Mushrooms
Button mushroom caps filled with sauteed stalks, garlic, herbs, and toasted panko, then baked until tender.
Equipment
- Baking dish
- Skillet
- Spoon
Ingredients
Main Ingredients
- 10 oz button mushrooms stalks removed and finely chopped
- 3 tbsp olive oil divided
- ½ cup panko breadcrumbs
- 3 cloves garlic large, minced
- 1 tbsp chopped fresh parsley
- ½ tbsp fresh thyme leaves chopped, or 1/4 tsp dried thyme
- 2 pinch kosher salt
- ¼ tsp black pepper
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F. Separate stalks. Gently pull the stalks from the mushrooms, leaving the caps whole, and chop the stalks finely.
- Coat the caps. Toss the caps in a baking dish with 1 tablespoon of oil and set them cup side up. Saute the base. Warm 1 tablespoon of oil in a skillet over medium high heat and cook the stalks with the garlic for 1 1/2 to 2 minutes, until softened.
- Toast the crumbs. Stir in the panko and cook for 1 to 2 minutes, until light golden.
- Add seasonings. Remove from the heat and mix in the salt, pepper, parsley, and thyme.
- Stuff and drizzle. Spoon the filling into the caps and drizzle with the last tablespoon of oil.
- Bake. Bake for about 10 minutes, until the caps are soft but still hold their shape. Serve warm or at room temperature.
Notes
Substitutions: Use dried thyme at a quarter of the amount, and add grated Parmesan if you want a richer filling.
Tips: Keep the caps whole, toast the panko until light golden, and do not overbake so the mushrooms stay firm.
Storage: Refrigerate leftovers in an airtight container for up to 3 days and reheat at 350 degrees F until hot. Freezing is not recommended.