Stuffed Mushroom Caps

2 pints cremini mushrooms, stemmed, wiped clean with wet paper towel

1½ cups minced shitake mushrooms (see note below)

1 tablespoon olive oil

½ tablespoon butter

½ cup yellow onion, minced

½ tablespoon garlic, minced

1 ounce cream cheese, room temperature

¼ cup parmesan cheese, finely grated

¼ cup Italian breadcrumbs

1 tablespoon Italian parsley, finely chopped

kosher salt

freshly ground black pepper

Preheat the oven to 350˚F.

Line a baking sheet with parchment paper and arrange the mushroom caps, top facing down, on the prepared baking sheet.

Heat the oil and butter in a sauté pan until the butter melts and begins to foam. Add the minced shiitake mushrooms and cook until they release their moisture, about 4-5 minutes. Add the onions and garlic and cook until translucent. Transfer the mushroom mixture to a bowl. Season with salt and pepper. Fold in the cream cheese, parmesan cheese, breadcrumbs and parsley.

Spoon 1-2 teaspoons of prepared filling into the mushroom caps, mounding it slightly in the center.

Bake for about 8 minutes or until the mushrooms a bit puffy and golden brown.

NOTE:

Use a food processor to mince the shiitake mushrooms for the filling. Start by stemming the mushrooms and wiping the caps clean if needed. Roughly chop the mushroom caps. Transfer to a food processor and pulse until the mushrooms are finely ground. You will need one to two pints of shitake mushrooms for this recipe, depending on the size of your mushrooms.

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