Creamy Stuffed Mushrooms with Crispy Panko Breadcrumbs

Ingredients

• 24 large button or cremini mushrooms (approx. 500g / 1.1 lbs)

• 2 tbsp olive oil, plus extra for drizzling

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 125g (4.5 oz) cream cheese, softened

• 50g (1.75 oz) grated Parmesan cheese

• 2 tbsp fresh parsley, finely chopped

• 1 tsp fresh thyme leaves, finely chopped

• 1 tbsp lemon juice

• ½ tsp salt, or to taste

• ¼ tsp freshly ground black pepper, or to taste

• 75g (2.6 oz) Panko breadcrumbs

• 2 tbsp unsalted butter, melted

Instructions

1. Prepare the Mushrooms: Preheat your oven to 190°C (375°F) / Gas Mark 5. Gently wipe the mushrooms clean with a damp cloth. Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside.

2. Sauté Aromatics: Heat 2 tbsp of olive oil in a medium frying pan over medium heat. Add the finely diced onion and chopped mushroom stems. Sauté for 5-7 minutes until softened and lightly browned. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.

3. Make the Filling: In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, chopped fresh parsley, chopped fresh thyme, and lemon juice. Add the cooled sautéed onion, mushroom stems, and garlic mixture. Season with salt and black pepper. Mix everything thoroughly until well combined and creamy.

4. Stuff the Mushrooms: Arrange the mushroom caps on a baking tray lined with baking paper. Evenly spoon the cream cheese mixture into each mushroom cap, mounding it slightly.

5. Breadcrumb Coating: In a small shallow bowl, pour the melted butter. In another shallow bowl, place the Panko breadcrumbs. Dip the top of each stuffed mushroom (the filling side) first into the melted butter, ensuring it's lightly coated, then into the Panko breadcrumbs, pressing gently to adhere.

6. Bake: Drizzle the remaining mushroom caps lightly with a little olive oil. Place the breadcrumb-coated stuffed mushrooms back on the baking tray. Bake for 18-22 minutes, or until the mushroom caps are tender and the breadcrumbs are golden brown and crispy.

7. Serve: Carefully remove the mushrooms from the oven. Let them cool for a few minutes before serving.

Serving Suggestions

Serve these creamy stuffed mushrooms immediately as a warm appetizer. They are fantastic on their own, or as part of a larger tapas spread. A sprinkle of extra fresh parsley before serving adds a nice touch of colour and freshness.

Pairing Tips

These rich, earthy, and creamy stuffed mushrooms are incredibly versatile when it comes to drink pairings. The crispy breadcrumb coating adds a lovely texture that balances the creamy filling.

• Crisp Lager or Pilsner: The clean, crisp bitterness and carbonation of a good lager or pilsner will cut through the richness of the cream cheese, refreshing your palate between bites.

• Pale Ale or Session IPA: A moderately hoppy Pale Ale or Session IPA offers earthy and citrus notes that can complement the mushrooms and herbs, while its bitterness provides a nice counterpoint to the creaminess.

• Dry Cider: A dry, sparkling cider with good acidity works wonderfully to cleanse the palate, and its fruity notes can provide a refreshing contrast to the savoury mushrooms.

• Brown Ale or Amber Ale: For a more malty pairing, a smooth Brown Ale or Amber Ale with its caramel notes and moderate bitterness can enhance the earthy flavours of the mushrooms.

• Sauvignon Blanc: If you prefer wine, a crisp Sauvignon Blanc with its herbaceous and citrus notes and bright acidity is an excellent choice.