Stuffed Mushrooms With Panko and Pecorino

Name: Stuffed Mushrooms With Panko and Pecorino
Total time: 20 min
Ingredients: 1/2 cup panko bread crumbs; 1/4 cup finely grated Pecorino or Parmesan; 2 tablespoons finely chopped Italian parsley, plus more for garnish (optional); 2 garlic cloves, pressed with a garlic press or grated; 4 tablespoons olive oil; Kosher salt; Black pepper; 12 ounces cremini or button mushrooms (about 24 mushrooms), stems removed

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Total: 20 minutes

Servings: 24

Cost: $0.88 /serving

Author : Colu Henry

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Stuffed Mushrooms With Panko and Pecorino

Ingredients

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1/2 cup panko bread crumbs1/4 cup finely grated Pecorino or Parmesan2 tablespoons finely chopped Italian parsley, plus more for garnish (optional)2 garlic cloves, pressed with a garlic press or grated4 tablespoons olive oilKosher saltBlack pepper12 ounces cremini or button mushrooms (about 24 mushrooms), stems removed

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Instructions

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Step 1

Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)

Step 2

Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).

Step 3

Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.