Ingredients
- 24 large white mushrooms
- 3 Tablespoons olive oil
- 2 shallots, finely chopped
- 2 Tablespoons dry white wine
- 1/2 cup whole-wheat panko bread crumbs
- 1 whole egg, beaten
- 1 1/2 teaspoons fresh chives, chopped
- 1 1/2 teaspoons fresh curly parsley, chopped
- 1 1/2 dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 Tablespoons freshly grated Parmesan cheese (divided)
Instructions
- Preheat the oven to 350 degrees F. Remove the stems from the mushrooms. Place mushroom caps upside down on a parchment lined baking pan.
- Finely chop the mushroom stems. Heat 2 Tablespoons of olive oil in a medium skillet. Add chopped stems and shallots and sauté for 4 minutes. Add white wine and cook for 2 minutes more. Transfer the cooked stems to a small bowl and stir in the bread crumbs then let sit to cool slightly for 5 minutes.
- Add the egg, chives, parsley, oregano, salt, pepper and 2 Tablespoons Parmesan to bread crumb mixture. Stir well to combine.
- Spoon into mushroom caps, slightly rounding on the top. Top mushrooms with additional 2 Tablespoons of Parmesan.
- Bake for 30 minutes or until mushrooms are tender and topping is browned. Let cool and garnish with additional chives, parsley and oregano.
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