Stuffed Mushrooms

Step 1

Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Step 2

Remove the stems from 24 medium cremini mushrooms and finely chop (about 1 1/2 cups). Use a spoon to gently scrape out and discard the mushroom gills from the caps to make room for the stuffing. Place the mushrooms on the baking sheet, drizzle with 2 tablespoons of the olive oil, and season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the black pepper. Gently toss with your hands to coat all over. Arrange the mushrooms stem-side up.

Step 3

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the mushroom stems and 1 finely chopped small shallot. Cook, stirring occasionally, until tender and most of the moisture evaporates, 3 to 4 minutes. Stir in 2 minced garlic cloves, the remaining 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook until fragrant, about 30 seconds.

Step 4

Transfer the mushroom mixture to a medium bowl. Stir in 1/4 cup panko breadcrumbs, 2 tablespoons finely chopped fresh parsley leaves, 2 1/2 ounces shredded mozzarella cheese, 1 ounce finely grated Parmesan cheese, and 1 teaspoon finely grated lemon zest if using.

Step 5

Divide the filling evenly between the mushroom caps.

Step 6

Bake until the mushrooms are tender, the filling is hot, and the tops are golden-brown, 16 to 18 minutes. Garnish with finely chopped fresh parsley leaves if desired.

Recipe Notes