16ozcremini mushroomsbaby bella, cleaned gently with damp paper towel and stems removed and saved for filling
Mushroom stemsminced (scoop out some of the center of the mushrooms for filling and mince)
4Tablespoonsbutter
1Tablespoonolive oil
2-3clovesof garlicminced
¼teaspoonsalt
¼teaspoonpepper
¼teaspoonthyme
¼teaspoonparsley
½cupPanko bread crumbsItalian style
¾cupCopper Kettle cheesegrated
SAUCE:
½Tablespoonbutter
¼cupmilk
½Tablespooncornstarch
¾cupheavy whipping cream
½cupfresh grated Cello parmesan cheese
1tablespoonfresh parsleyroughly chopped
⅛teaspoonred pepper flakesoptional
Fresh thymeseveral sprigs (optional)
Fresh parsley chopped for garnish
Extra grated cheese for garnish
Instructions
TO MAKE THE FILLING:
Place the cleaned mushrooms on a greased sheet pan cap side down.
In a skillet over medium heat melt the butter and olive oil. Brush the butter/olive oil over the mushroom caps.
In the same skillet using the remaining butter and olive oil add the minced mushroom stems, scooped out insides of the mushrooms and garlic. Season with salt and pepper, thyme and parsley and cook until tender and brown (about 15 minutes).
Stir in the bread crumbs and cook until toasted.
Fill the mushroom caps on the sheet pan pressing the filling gently into the mushroom. Leave any remaining filling in the skillet that will be used for the topping.
Top each mushroom with grated Copper Kettle cheese.
Place in a 350-degree oven and bake for 20-25 minutes until golden brown and softened.
TO MAKE THE PARMESAN SAUCE:
Melt the ½ tablespoon of butter over medium heat in the skillet that the filling was prepared in (there may be some filling still left and that’s okay!)
Mix the cornstarch into the ½ cup of milk and add to the butter. Whisk until thickened.
Add the heavy whipping cream, grated parmesan cheese, chopped parsley, red pepper flakes and fresh sprigs of thyme. Lower the heat to medium-low and whisk until the cheese melts.