Ingredients

• 1.5 pound mushrooms, stemmed, caps wiped clean
• 3 tablespoon unsalted butter
• 4 clove garlic, minced
• 1 cup panko breadcrumbs
• 0.75 cup Parmesan cheese, grated
• 2 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon olive oil

Steps

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Clean the mushrooms by wiping them gently with a damp paper towel, then carefully remove the stems with your thumb or a small paring knife.
3. Using a small spoon or melon baller, gently scrape out the dark gills from the underside of each mushroom cap to create room for the filling.
4. Chop the mushroom stems finely and set aside.
5. In a small skillet, melt 2 tablespoons of butter over medium heat, then add the minced garlic and chopped mushroom stems.
6. Sauté the garlic and mushroom stems for 3 to 4 minutes, stirring occasionally, until softened and fragrant.
7. Remove the skillet from heat and allow to cool for 1 minute, then transfer the mixture to a bowl.
8. Add the panko breadcrumbs, Parmesan cheese, fresh parsley, dried thyme, salt, and black pepper to the bowl with the garlic mixture.
9. Stir the filling ingredients together until evenly combined.
10. Brush both sides of each mushroom cap lightly with olive oil and arrange them gill-side up on the prepared baking sheet.
11. Spoon the filling mixture evenly into each mushroom cap, pressing gently so it adheres.
12. Bake the filled mushrooms for 18 to 20 minutes, until the tops are golden brown and the mushrooms are tender when pierced with a fork.
13. Remove the baking sheet from the oven and let the mushrooms cool for 2 to 3 minutes before serving.
14. Transfer the mushroom caps to a serving platter and serve warm.