Step 1

Preheat oven to 400 degrees F. Drizzle the olive oil in a shallow baking pan--I used a 1.5 qt baking dish for this amount of mushrooms.

Step 2

Remove any dirt from the mushrooms. Carefully remove the stems and mince them finely.

Step 3

In a large skillet, melt butter over medium heat. Add the onion and minced mushroom stems. Saute for about 5 minutes.

Step 4

Place breadcrumbs in a medium bowl. Add salt, pepper, parsley and thyme; toss. Add the entire contents of the skillet, mushrooms, onions and the melted butter to the breadcrumb mixture. Toss well, making sure the breadcrumbs are well coated with the butter.

Step 5

Place approximately 2 tbs of breadcrumb mixture in each mushroom cap. Mold stuffing into a mound with palm of hand, slightly compacting the stuffing. I used a drop cookie utensil. It looks like a small ice cream scoop.

Step 6

Place mushrooms in prepared baking pan and bake for 15-20 minutes.

Step 7

May be used as a side dish or a hot appetizer. Serve immediately.