Stuffed Mushrooms

If you prefer a “lighter version” of stuffed mushrooms without all the heavy cream cheese filling, this recipe is for you!

Stuffed Mushrooms Recipe

Ingredients

24 (2-inch wide) cremini or white button mushrooms (about 1 pound)
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 small stalks celery
1 small shallot
1/4 cup chopped fresh parsley leaves
2 ounces whole-milk low-moisture mozzarella cheese, shredded (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 teaspoon garlic powder
Pinch red pepper flakes (optional)
1/4 cup dry white wine or low-sodium vegetable broth
1 cup panko breadcrumbs
1 large egg

Directions
Step 1: Heat the oven to 350ºF. Arrange a rack in the middle of the oven and heat the oven to 350°F.

Step 2: Clean the mushrooms and remove the stems. Gently wipe 24 large mushrooms with a paper towel or clean kitchen towel to remove any dirt. Remove the stems by holding the cap in your hand and gently wiggling the stem back and forth until it releases. Reserve the stems.

Step 3: Remove the gills. Use a spoon to gently scrape out and discard the mushroom gills to make room for the stuffing.

Step 4: Toss the mushroom caps with oil, salt, and pepper. Place mushroom caps in a large bowl and gently toss with 2 tablespoons of the olive oil, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper, making sure not to break the mushrooms. Arrange the mushroom caps stem-side up on a rimmed baking sheet.

Step 5: Prepare the vegetables and cheese. Coarsely chop the mushroom stems (about 1 1/4 cups). Finely chop 2 small stalks celery (about 1/2 cup) and 1 small shallot (about 2 tablespoons). Chop until you have 1/4 cup finely chopped parsley leaves. Shred 2 ounces mozzarella cheese (about 1/2 cup) and grate 1 ounce Parmesan cheese (about 1/4 cup).

Step 6: Cook the stuffing. Heat the remaining 1 tablespoon olive oil in large skillet over medium-high heat until shimmering. Add the celery and shallot and cook until tender, about 3 minutes.

Step 7: Add the chopped mushroom stems to stuffing. Add the mushroom stems, 1/4 teaspoon garlic powder, a pinch red pepper flakes, if using, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper.

Step 8: Cook until mushrooms brown. Cook until the liquid evaporates and the mushrooms begin to brown, about 10 minutes.

Step 9: Deglaze the pan by adding 1/4 cup white wine or vegetable broth and cook until the liquid evaporates, 1 to 2 minutes.

Step 10: Remove the pan from the heat. Pour the hot mixture into a bowl. Add the parsley and 1 cup panko breadcrumbs and stir. Allow to slightly cool.