Garlic Stuffed Mushrooms

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius. Clean the mushrooms gently with a damp cloth and remove the stems, creating a small cavity in each cap.

   Tip: Use a small spoon to carefully scrape out any dark gills if you prefer a less earthy flavor.

2. 2

   Heat 30 milliliters of olive oil in a large pan over medium heat. Add the minced garlic and cook for about one minute until fragrant, stirring constantly to prevent burning.

   Tip: Don't let the garlic brown too much or it will taste bitter.

3. 3

   In a bowl, combine the breadcrumbs, grated parmesan, chopped parsley, lemon zest, salt, pepper, and thyme. Pour in the remaining 30 milliliters of olive oil and the lemon juice, mixing until the mixture resembles wet sand.

   Tip: Use your fingers to gently combine everything so the oil distributes evenly throughout.

4. 4

   Stir the cooked garlic into the breadcrumb mixture and let it cool slightly, about two minutes.

5. 5

   Arrange the mushroom caps gill side up on a baking tray lined with parchment paper. Divide the garlic breadcrumb mixture evenly among the mushroom caps, pressing gently so it holds together.

   Tip: You can prepare the mushrooms up to this point and refrigerate them for up to four hours before baking.

6. 6

   Bake in the preheated oven for 25 to 30 minutes until the mushrooms are tender and the topping is golden brown.

   Tip: The mushrooms should release moisture and create a small pool of liquid around each one, which is perfectly normal.

7. 7

   Remove from the oven and let rest for five minutes before serving warm as a side dish or light appetizer.

   Tip: These are delicious served alongside roasted vegetables or crusty bread for soaking up the juices.