Stuffed Mushrooms

Great on its own or perfect when combined with a fresh salad for a light lunch or dinner.

This variation of stuffed mushrooms is a twist on a traditional family recipe. Throughout my childhood, stuffed mushrooms were a staple on the holiday and special occasion menus. While this recipe is vegetarian, don't hesitate to experiment by adding pancetta or bacon during the sautéing process to enhance the deliciousness.

Ingredients:

• 16 ounces (equivalent to about 2 regular grocery containers) of whichever whole mushrooms look the freshest at the store (I typically opt for whole baby bella or whole white mushrooms).

• 2-3 stalks of scallions (you can use half an onion as a substitute)

• 2 cloves of garlic

• handful of basil

• handful of parsley

• 1 cup of panko breadcrumbs

• parmesan cheese

• 2 tablespoons of olive oil

Step 1:

De-stem the mushrooms. If there is any dirt on them, use a paper towel to clean it off. Grease a small baking tray with olive oil to prevent the mushrooms from sticking during cooking. Arrange the mushroom caps in a single layer on the baking tray. Preheat your oven to 400°F.

Step 2:

Start by dicing the mushroom stems, scallion, garlic, and herbs. Heat a medium pan over medium heat. Add olive oil and then cook the diced mushroom stems, scallion, and herbs until the onion becomes soft/translucent. After the sauté is ready (around 5-7 minutes), remove from heat and mix in the panko breadcrumbs. Ensure the breadcrumbs are evenly distributed but not overly dry (they should crisp up in the oven). Give it a taste test and season with salt and pepper to your liking.

Step3:

Use a small spoon to stuff each mushroom generously with the sautéed breadcrumb mixture. Afterwards, gently drizzle olive oil over the mushrooms from above and sprinkle some freshly grated Parmesan cheese on top.

Step4:

Place the tray in the oven and bake for 20-30 minutes, or until the top turns brown and crispy. Finish by adding another generous sprinkle of fresh parmesan and/or a squeeze of fresh lemon juice, or provide lemon wedges for a self-service touch.

Enjoy!