Stuffed Mushrooms w/ Parmesan & Thyme

The fresh thyme and parmesan cheese work together to compliment the flavor of the mushrooms in a way that dried herbs simply cannot. Making this dish using the larger field mushrooms also makes a great option for a vegetarian first course. But it’s equally tasty with other types of mushrooms as well.

Enjoy!

Instructions

• Preheat oven to 180 degrees (350 Fahrenheit).
• Pull the stalk out of the centre of the mushroom caps and remove any excess stalk flesh left in the cap.
• Finely chop the removed stalks.
• In a heavy based fry pan, soften the onion in the butter and approx 3 tbsps of olive oil over medium heat for approx 5 minutes.
• Add the garlic and the chopped mushroom stalks and cook a further 5 minutes.
• Add the thyme and remove from the heat.
• Add the bread crumbs to a large mixing bowl season with a little salt and pepper and add the contents of the pan, stir well.
• Add the parmesan cheese and the parsley, mix well.
• Using a teaspoon fill the mushroom caps with the mix, for the buttons you can overfill them and press the stuffing into a small mound sitting atop the mushrooms, for the field mushrooms just stuff them until the mix is level with the top of the mushroom.
• Place the stuffed mushrooms in the fridge for 15-20 minutes, place on a lightly oiled oven proof tray and bake for 15-20 minutes until golden.
• Serve the buttons on a canape platter.
• Serve the field mushrooms with a spinach salad to the side.

Notes

Related: Stuffed Zucchini Flowers with Feta and Capers Related: Greek Stuffed Eggplant with Chickpeas

Related: Stuffed Mushrooms on Herbed Polenta w/ Buttered French Beans Related: Stuffed Figs with Chicken & Tamarind Sauce