Lakin/Thompson Recipes

Stuffed Mushrooms

"Always a Hit"
  1. 1 1/2 lb. baby mushrooms (washed)
  2. 2 tbsp. unsalted butter
  3. 4 oz. cream cheese (softened)
  4. 3 cloves garlic, minced
  5. 1/3 cup breadcrumbs (we like Panko)
  6. 1/3 cup freshly grated Parmesan
  7. 2 tbsp. freshly chopped parsley, plus more for garnish
  8. 1 tbsp. freshly chopped thyme
  9. Salt & Black Pepper to taste
  10. Cooking spray
  1. Preheat oven to 400°. Spray a baking sheet with cooking spray. Pull off stems from mushrooms and chop up stems. Place mushroom caps on baking sheet.
  2. In a skillet over medium heat, melt butter and add mushroom stems and cook until most of the moisture is out, 5 minutes.
  3. Add garlic and cook about 1 minute then add breadcrumbs and let toast slightly for 3 minutes. Season with salt and pepper.
  4. Remove from heat and let cool slightly.  
  5. In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. add salt and peppe to taste. Fill mushroom caps with filling and sprinkle with more Parmesan.
  6. Bake until mushrooms are soft and the tops are golden, approx. 20 minutes.
  7. Top with parsley to serve.