- Cooking spray -
- Button mushrooms - 1 1/2 pounds, medium size (about 30 mushrooms)
- Olive oil - 1 tbsp
- Chopped garlic (frozen or fresh) - 1 tbsp
- Panko crumbs - 1/4 cup plus 3 tbsp, divided
- cream cheese - 4 ounces
- Parmesan cheese - 1/4 cup grated
- Caramelized Onion Garlic Seasoning - 1 tsp
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
1. Preheat oven to 400F. Lightly coat a rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on prepared baking sheet. Chop the stems.
2. Heat oil in a nonstick skillet over medium-high heat. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is lightly golden, about 1 minute. Add cream cheese, Caramelized Onion and Garlic Seasoning, parsley, thyme and 2 tbsp of the parmesan; remove from heat, and stir until combined.
3. Spoon 1 heaping teaspoon of mushroom mixture into each mushroom cap. Stir together remaining 3 tbsp panko and 2 tbsp parmesan cheese in a small bowl. Working with 1 at a time, gently dip the stuffed tip of each mushroom cap in the panko-parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.
4. Bake in preheated oven until tops of mushrooms are golden brown and mushrooms are soft, about 20-22 minutes. Serve while warm.