Champiñones rellenos

Ingredientes

• 1 pound (450g) cremini (baby bella) mushrooms (preferably smaller/medium mushrooms, not large)
• 2 tablespoons olive oil
• salt and pepper
• 2 tablespoons butter
• 2 shallots
• 4 cloves garlic
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 tablespoons Panko breadcrumbs
• 1/2 cup (115g) cream cheese
• 1/4 cup lightly packed grated Parmesan
• zest grated from 1/2 lemon (optional)
• 1/4 teaspoon onion powder
• 1/8 teaspoon paprika
• 1/8 teaspoon cayenne pepper (optional)
• 1 tablespoon chopped parsley
• 2 tablespoons butter
• 1/2 cup (30g) Panko breadcrumbs
• 3 tablespoons grated Parmesan

Preparación

1. 1

   Wash the mushrooms and pat them dry with paper towels. Separate the mushroom caps from the stems, finely chop the stems. Finely chop shallots, garlic, and parsley.

2. 2

   Heat butter in a pan over medium heat. Add chopped mushroom stems and shallots. Cook for a couple of minutes or until soft and all the excess water is evaporated. Add garlic and thyme and cook for 30 seconds.

3. 3

   In a large bowl, combine sauteed mushroom stems and onions, cream cheese, grated parmesan, breadcrumbs, parsley, lemon zest, onion powder, paprika, cayenne, and grated cheddar. Season with salt and pepper.

4. 4

   Make the breadcrumb topping: melt butter in a small pot. When melted add the breadcrumbs and stir until evenly coated. Take the pot off the heat and stir in parmesan cheese.

5. 5

   Place the mushroom caps on a baking sheet stem-side up. Drizzle the mushrooms with olive oil and season with salt and pepper.

6. 6

   Stuff the mushrooms with the filling and top with the breadcrumb topping.

7. 7

   Bake at 400°F/200°C for about 20 minutes or until the topping is nicely browned.

8. 8

   Enjoy!