Stuffed Mushrooms

Ingredients

• 24 each cremini mushrooms – wiped clean, stems removed; stems finely chopped and reserved
• 3 tbsp extra-virgin olive oil
• 0.75 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 0.5 cup shallot – finely chopped
• 3 cloves garlic – finely minced
• 0.25 cup dry white wine
• 0.75 cup plain breadcrumbs
• 0.5 cup parmesan cheese – finely grated
• 0.25 cup fresh flat-leaf parsley – finely chopped
• 0.25 tsp red pepper flakes

Instructions

1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment for easy cleanup.
2. Twist the stems from the cremini mushrooms. Finely chop the stems and set them aside; arrange the mushroom caps hollow side up on the prepared sheet.
3. In a bowl, toss the mushroom caps with the extra-virgin olive oil, kosher salt, and black pepper until evenly coated; spread them out hollow side up. Warm a large skillet over medium heat.
4. Add the shallot and the chopped mushroom stems to the skillet and cook, stirring, until the mixture softens and most of the moisture cooks off with light browning at the edges, 5–6 minutes. Add the garlic and cook until fragrant, 30–60 seconds. Pour in the dry white wine and simmer until nearly evaporated, 1–2 minutes; take the pan off the heat and let cool 2 minutes.
5. In a medium bowl, combine the stem mixture with the plain breadcrumbs, parmesan cheese, fresh flat-leaf parsley, and red pepper flakes until evenly moistened and clumping when pressed.
6. Spoon the filling into the mushroom caps, packing gently and mounding it slightly to use all the filling.
7. Bake until the mushrooms are tender and the tops are golden and crisp, 15–20 minutes; doneness cues: juices lightly bubble around the caps and a knife meets little resistance through the cap.
8. Let rest 5 minutes on the sheet, then transfer to a platter and serve warm.