Stuffed Mushrooms with Lemon & Thyme

INGREDIENTS

• 8 oz of baby bella or crimini mushrooms

• 1 large shallot minced

• 2 cloves of garlic minced

• 1 tsp lemon zest

• 1 tsp fresh chopped thyme 

• 3 Tbsp olive oil

• 1/2 tsp red pepper flakes

• 1/2 cup bread crumbs

• 1/2 tsp kosher salt

• 1/4 tsp pepper

• 1/2 cup Parmesan cheese

• ground nutmeg to garnish

INSTRUCTIONS

1.  Preheat oven to 400 degrees.

2. Pop stems off off mushrooms and lay the caps gill side up on a parchment lined baking sheet. 

3. Mince the stems of  the mushrooms.

4. On medium heat, sauteé mushroom stems, shallot, and garlic in olive oil for 10 minutes or until mushrooms are browned.

5. Add lemon zest, thyme and red pepper flakes. Sauteé for another 2 minutes. 

6. Remove from heat and add bread crumbs, salt, pepper and 1/4 cup of the Parmesan cheese. 

7. Spoon a tsp or more (depending on size of mushrooms) of the bread crumb mixture into the mushroom caps. Place a tsp of Parmesan cheese on top of mixture.

8. Bake for 15 minutes until cheese is melted and golden brown.

9. Dust with nutmeg.

Best served warm or room temperature. Makes about 12 mushrooms.