Panko-and-Parmesan-Crusted Mushrooms
Serves 10Active Time: 30 minutes
- 1 1/2 pounds white or cremini mushrooms
- 2 tablespoons unsalted butter
- 1/3 cup finely chopped onion
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 cup dry white wine
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese plus 2 tablespoons, divided
- 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
2. Heat butter in a large skillet over medium-high heat. Add the mushroom stems, onion, thyme, garlic powder, and 1/4 teaspoon each salt and pepper; cook, stirring, until softened and starting to brown, about 5 minutes. Add wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Remove from heat and stir in 1/4 cup panko and 1/4 cup Parmesan.
3. Toss the mushroom caps with 2 tablespoons oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. Transfer the caps to a large rimmed baking sheet. Spoon about 1 teaspoon of the mushroom mixture into each cavity. Stir together the remaining 1/4 cup panko, 2 tablespoons Parmesan, and 2 teaspoons oil in a small bowl. Sprinkle the mixture evenly over the mushrooms.
4. Bake until the tops are golden brown and the mushrooms are soft, 22 to 25 minutes.
Recipe nutrition per serving: 90 Calories, Total Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Carbohydrates: 7 g, Fiber: 1 g, Total Sugars: 2 g, Protein: 3 g, Sodium: 164 mg, Vitamin A: 95 IU.
