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These mushrooms are a great side for 4, a light meal for 2 or as an appetiser to pass around at a party because they are small enough to be eaten whole. They are best served warm but still delicious at room temperature. Refer to the notes for directions to prepare ahead. Love loading it up with great garlic flavour!
View original recipe on recipetineats.comPreheat oven to 180C/350F.
Break the stalks off the mushrooms, being careful to keep the caps in one piece.
Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
Finely chop the stalks.
Heat 1 tbsp olive oil in a fry pan over medium high heat.
Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.
Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.
Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.
Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.
Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).
Serve warm or at room temperature.
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