CAROLYN CASNER
EatingWell
Serve these rich and tender mushrooms filled with panko breadcrumbs and Parmesan cheese alone as an appetizer or alongside anything from pork to fish.
To ensure even cooking, look for mushrooms that are similar in size.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
Panko-and-Parmesan-crusted mushrooms
Servings: 10
Ingredients
■ 1 1/2 pounds white or cremini mushrooms
■ 2 tablespoons unsalted butter
■ 1/3 cup finely chopped onion
■ 1 teaspoon dried thyme
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■ 1/2 teaspoon garlic powder
■ 1/2 teaspoon salt
■ 1/2 teaspoon ground pepper
■ 1/4 cup dry white wine
■ 1/2 cup panko breadcrumbs
■ 1/4 cup grated Parmesan cheese plus 2 tablespoons, divided
■ 2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
Directions
Preheat oven to 425 F. Remove stems from mushrooms; chop. Reserve stems and caps separately.
Heat butter in a large skillet over medium-high heat. Add the mushroom stems, onion, thyme, garlic powder and ¼ teaspoon each salt and pepper; cook, stirring, until softened and starting to brown, about 5 minutes. Add wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Remove from heat and stir in ¼ cup panko and ¼ cup Parmesan.
Toss the mushroom caps with 2 tablespoons oil and the remaining ¼ teaspoon each salt and pepper in a large bowl. Transfer the caps to a large rimmed baking sheet. Spoon about 1 teaspoon of the mushroom mixture into each cavity. Stir together the remaining ¼ cup panko, 2 tablespoons Parmesan and 2 teaspoons oil in a small bowl. Sprinkle the mixture evenly over the mushrooms.
Bake until the tops are golden brown and the mushrooms are soft, 22 to 25 minutes. Nutrition per serving: 90 calories, 6 g total fat, 2 g saturated fat, 8 mg cholesterol, 7 g carbohydrates, 1 g fiber, 2 g total sugars, 3 g protein, 164 mg sodium, 95 IU vitamin A.
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