Parmesan-Panko Stuffed Mushrooms

Parmesan-Panko Stuffed Mushrooms
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  1. ¾ cup Japanese bread crumbs (panko)
  2. ¼ cup grated Parmesan cheese
  3. 2 teaspoons chopped fresh thyme
  4. 1 teaspoon minced garlic
  5. ¼ teaspoon salt
  6. ⅛ teaspoon ground black pepper
  7. 4 tablespoons butter, melted and divided
  8. 18 medium button mushrooms, stems removed
  1. Preheat oven to 375°.
  2. In a 10-inch cast-iron skillet, place bread crumbs. Cook over medium-high heat until lightly browned, approximately 3 minutes, stirring frequently. Remove from heat.
  3. In a small bowl, combine bread crumbs, cheese, thyme, garlic, salt, and pepper. Add 2 tablespoons melted butter; toss well. Spoon about 1½ teaspoons bread crumb mixture into each mushroom. Place mushrooms in skillet. Drizzle with remaining 2 tablespoons butter.
  4. Bake until mushrooms are tender but still hold their shape, approximately 15 minutes. Let cool for 10 minutes before serving.
Taste of the South


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