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Finely ground Parmigiano-Reggiano adds great texture (and flavor) to the stuffing in these savory, three-bite appetizers.

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2 oz. (4 Tbs.) unsalted butter
24 large white button mushrooms (about 2-1/2 inches wide; 2-1/2 lb. total), stemmed; stems finely chopped and caps wiped clean
Kosher salt
3盎司。Parmigiano-Reggiano，在食品加工机（3/4杯）中磨碎
3/4 cup plain panko
1/3 cup mayonnaise
1/4 cup finely chopped fresh flat-leaf parsley
Freshly ground black pepper
1-1/2 Tbs. extra-virgin olive oil

Preparation

位置一个rack in the center of the oven and heat the oven to 400°F.
Melt the butter in a 10-inch nonstick skillet over medium heat. Set aside 2 Tbs. of the melted butter in a small bowl. Add the mushroom stems and 1/4 tsp. salt to the skillet and cook, stirring often with a wooden spatula, until tender, about 5 minutes. Let cool to room temperature.
Meanwhile, add 2 Tbs. of the Parmigiano and the panko to the reserved melted butter and mix thoroughly; set aside.
在一个中等大小的碗中，将剩下的帕马尼亚，蛋黄酱，欧芹和1/4茶匙搅拌在一起。黑胡椒。加入蘑菇茎，混合直至充分混合。
In a large bowl, toss the mushroom caps with the oil. Fill each mushroom cap with a rounded teaspoon of the filling and top each with about 1 tsp. of the panko mixture. Place on a large rimmed baking sheet with space in between. Bake until tender and the topping is golden-brown, about 25 minutes. Cool briefly before serving.

Make Ahead Tips

The mushrooms can be stuffed up to 2 hours ahead; refrigerate, covered, until ready to bake.

（3个评分） Read Reviews

Sarhill1|12/27/2020

味道很好，但有点平坦，融化了。密切关注它们，不要依赖计时器。
anna_m|2018年10月9日

These were good, not great. I am wondering if I am at fault for using baby bellas instead of white mushrooms - one issue that I had was that the caps didn't want to hold their shape very well and some had flattened in the oven, making them harder to eat. I would potentially make these again, with correct mushroom caps. The flavor was pretty mild and generic, which can be a fine thing at a party where people can have such different palates.
Janicej|12/05/2017

Absolutely delicious. Will definitely make these again. I think they'd also go very nicely with a grilled steak. I intend to "bake" these on the BBQ once the weather cooperates.