- 1 1/2 lb baby bella or cremini mushrooms
- 2 tbsp butter
- 3 garlic cloves minced
- 1/4 cup panko breadcrumbs I use gluten-free for more crispiness
- salt & pepper to taste
- 1/4 cup parmesan cheese` grated
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh thyme finely chopped
- olive oil
Preheat oven to 400°F. Line a baking pan with parchment paper and set aside.
Remove mushroom stems set mushroom caps aside. Roughly chop the stems.
Heat a skillet to medium heat and melt butter. Add in chopped mushroom stems and sauté for approx. 5 minutes. Add in garlic and cook for 1 more minute, then add in panko breadcrumbs and sauté for about 3 minutes longer and turn off heat. Add salt and pepper to taste.
Once slightly cooled, add in parmesan cheese, parsley and thyme and mix well.
Spoon mixture into each mushroom cap and line onto baking pan. Drizzle each mushroom with olive oil.
Bake in the oven for for 20 minutes.
Calories: 534kcal | Carbohydrates: 46g | Protein: 29g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 78mg | Sodium: 760mg | Potassium: 3169mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1878IU | Vitamin C: 24mg | Calcium: 501mg | Iron: 5mg