Like most large families focused on stretching their food budget, I grew up thinking mushrooms always came sliced in a can. You know what I’m talking about – the clank of the can opener finishing its rotation around the rim and juices expelled into the sink using the lid to hold back the can’s contents. Not to say they are bad. In fact, I still use them on occasion for old times’ sake.
Nearly every other week, I received a bag of fresh cremini mushrooms in my CSA box this winter. Cultivated by a local producer, these hearty beauties were perfect for stews or simply sautéed with chopped onions in a brown butter sauce. My favorite way to prepare cremini mushrooms will always be stuffed and baked in the oven. Crispy without overwhelming the earthy mushroom flavor, this recipe was a real winner in my house.
- ¾ cup panko bread crumbs
- 1 cup shredded white cheddar cheese
- 3 Tbl. fresh parsley, roughly chopped
- 1 tsp. onion powder
- 1/3 cup extra virgin olive oil
- salt and pepper
- 20 -25 baby bella (cremini) mushrooms, stems removed
- Preheat the oven to 400 degrees. Add the panko, cheese, parsley, onion powder and olive oil to a small mixing bowl. Toss until well combined. Season the mixture with salt and pepper. Toss again.
- Coat a baking sheet with olive oil. Stuff each mushroom cavity with the bread crumb filling – pressing lightly. Place each mushroom about one inch apart on the baking sheet. Make sure to not crowd the pan. Otherwise they will steam instead of become crispy.
- Bake at 400 degrees for 20-25 minutes or until the tops are golden brown and the mushrooms are tender. Serve immediately.