The Corporate Cookbook

About This Recipe:

Stuffed mushrooms are the perfect party food because they are easy to eat one-biters. They’re also super convenient to prep and make ahead of time, and then bake right before you’re ready to serve them. Even though they’re tiny, they are packed with flavor from the few ingredients. I’ve also seen stuffed mushroom recipes with sausage, spinach, cream cheese, etc, but I think that this classic version is still my favorite.

Enjoy!

Ingredients (24 pieces) 

-16 oz baby bella mushrooms (about 24 mushrooms)
-½ tsp garlic powder 
-½ tsp dried thyme
-¼ cup grated parmesan
-¼ cup panko breadcrumbs
-¼ cup parsley, finely chopped
-1 tbl lemon juice
-Olive oil
-Salt and pepper

Instructions (45 minutes)

1. Carefully separate the mushroom stems from the caps, and finely chop the stems.
2. In a small pan over medium high heat, add in the chopped stems and cook for 5 minutes until browned and softened. Then add in the garlic powder, thyme, and season with salt and pepper. Remove from the heat and let cool.
3. Once cool, mix in the parmesan, breadcrumbs, parsley, and lemon juice. Then add in 2 tbls of olive oil to help bind the mixture.
4. Place the mushroom caps on a lined baking sheet. Fill each cap with the mixture and then bake at 400 degrees F for 20 minutes.