Crisp-Topped Italian Stuffed Mushrooms

By Sprig Originals ✓ · cooked up in Sprig

Cremini caps get a quick solo roast first, which drives off the water that normally turns stuffed mushrooms into soggy little puddles. Then they're packed with a garlicky Parmesan-Romano breadcrumb filling bound with butter and a little cream cheese, and finished under the broiler until the tops are deeply golden. You can stuff them a day ahead and bake them the minute guests arrive.

Ingredients

• 24 cremini mushrooms, 1 1/2 to 2 inches across (about 1 1/2 lb)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt

• 3 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1/2 cup finely minced shallot (about 2 medium)
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 tbsp dry white wine
• 3 oz cream cheese, softened
• 1 cup panko breadcrumbs
• 3/4 cup finely grated Parmigiano-Reggiano
• 1/4 cup finely grated Pecorino Romano
• 3 tbsp chopped fresh flat-leaf parsley
• 1 tsp chopped fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• kosher salt, to taste

• 1/3 cup panko breadcrumbs
• 2 tbsp finely grated Parmigiano-Reggiano
• 1 1/2 tbsp unsalted butter, melted
• 1 lemon, for zesting and wedges

Instructions

1. Heat the oven to 425°F and line a rimmed baking sheet with parchment. Wipe the mushrooms clean with a damp paper towel — do not soak them. Snap out the stems and reserve them; if the cavities are shallow, scrape them a little deeper with a small spoon or melon baller.
2. Trim and discard the dry stem ends, then finely chop the reserved stems and trimmings (you should have about 1 1/4 cups). Set aside.
3. Toss the caps with 2 tablespoons olive oil and 1/2 teaspoon salt. Arrange them gill-side DOWN on the sheet pan and roast 12 to 14 minutes, until they have shrunk slightly and released a pool of liquid. Flip each cap gill-side up and roast 3 minutes more so the cavities dry out. Transfer to a paper-towel-lined plate, hollow side down, to drain while you make the filling. Wipe the sheet pan dry.
4. Melt 3 tablespoons butter with 1 tablespoon olive oil in a 10-inch skillet over medium heat. Add the chopped mushroom stems and cook, stirring occasionally, 6 to 8 minutes, until they stop steaming, darken, and begin to stick and brown. This step is the difference between crisp filling and wet filling — keep going until the pan looks dry.
5. Add the shallot and cook 2 minutes, until softened. Stir in the garlic and red pepper flakes and cook 45 seconds, just until fragrant. Pour in the wine and scrape the pan until the liquid has completely evaporated, about 1 minute. Remove from the heat.
6. Stir the cream cheese into the hot mixture until it melts and coats everything. Scrape into a medium bowl and let cool 5 minutes, then fold in 1 cup panko, the Parmigiano, Pecorino, parsley, thyme, and black pepper. The filling should be moist and clumpy but hold together when pressed; taste and add salt as needed (the cheeses are salty).
7. Arrange the drained caps hollow-side up on the dry sheet pan. Mound the filling into each cap with a small spoon, pressing gently and doming it about 1/2 inch above the rim — roughly 1 packed tablespoon per mushroom. At this point you can cover and refrigerate up to 24 hours.
8. In a small bowl, toss the 1/3 cup panko and 2 tablespoons Parmigiano with the melted butter until evenly moistened. Sprinkle over the tops, pressing lightly to help it stick.
9. Bake at 425°F for 12 to 15 minutes (16 to 18 if going straight from the fridge), until heated through and the tops are golden. For a deeper crust, move the pan 6 inches under the broiler for 60 to 90 seconds, watching constantly.
10. Let rest 5 minutes — the filling sets and the caps stop weeping. Grate a little lemon zest over the top and serve warm with lemon wedges.
11. If any liquid has collected on the pan, lift the mushrooms off with a small spatula rather than sliding the platter under them.

Chef's tips

Nutrition (per serving, estimated)

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