Ingredients:

  • 12 large cremini or button mushrooms (approx. 1 lb / 450 g)
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/4 cup (60 g) cream cheese, softened
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1/4 cup (30 g) panko breadcrumbs
  • 1 tablespoon olive oil or melted butter
  • Additional herbs for garnish (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C). Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
  2. In a large bowl, combine chopped mushroom stems, shredded mozzarella, Parmesan, cream cheese, minced garlic, herbs, lemon zest, and lemon juice. Season with salt and pepper. Mix until well-combined.
  3. Using a small spoon or scoop, fill each mushroom cap generously with the cheese mixture.
  4. In a separate small bowl, mix panko breadcrumbs with olive oil or melted butter.
  5. Place stuffed mushrooms on a baking sheet, spacing them evenly. Sprinkle the breadcrumb mixture on top of each stuffed mushroom. Bake for 20-25 minutes until golden brown and bubbling.
  6. Remove from oven, garnish with fresh herbs if desired, and serve warm.