Lily Walker
Course: Appetizer Cuisine: American Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Calories: 30kcal
Let’s get started!
– 12 whole fresh mushrooms – 1 tablespoon vegetable oil – 1 tablespoon minced garlic – 1 ( 8 ounce ) package cream cheese, softened – ¼ cup grated Parmesan cheese – ¼ teaspoon ground black pepper – ¼ teaspoon onion powder – ¼ teaspoon ground cayenne pepper
1. Warm up the oven to 400 degrees Fahrenheit. Set aside a large baking sheet that has been lined with parchment paper. 2. Peel off the mushroom stems with care. Cut the stems into small pieces and reserve the caps. 3. Heat one teaspoon of olive oil in a medium-sized skillet over medium heat.
4. Cook for approximately five minutes, or until the onion and chopped mushrooms are soft. Stir in the garlic and heat for a further minute. Take out of the heat. 5. The panko, lemon zest, red pepper flakes, Parmesan, parsley, and thyme should all be combined in a medium-sized bowl. Stir in the combination of cooked mushrooms..
6 Place the mushrooms, cavity side up, on the baking sheet that has been prepared after spooning the filling into the mushroom caps. Over the mushrooms, drizzle the leftover olive oil. 7. Bake for 20 to 25 minutes, or until the tops of the mushrooms turn brown and become soft. After taking out of the oven, serve hot.