Savory Mushroom Cap Boats
Savory Mushroom Cap Boats
Ingredients
For the Mushroom Caps
- 12 large cremini mushrooms, about 2 inches in diameter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Savory Filling
- 1 tablespoon olive oil
- 1/4 cup yellow onion, finely diced
- 2 cloves garlic, minced
- from the caps mushroom stems, finely chopped
- 2 tablespoons dry white wine, or vegetable broth
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup mozzarella cheese, shredded, for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375
- 2
Carefully wipe the mushroom caps clean with a damp cloth. Gently twist or pull out the stems from each mushroom cap. Finely chop the mushroom stems and set aside. Arrange the mushroom caps gill-side up on the prepared baking sheet. Drizzle them with 1 tablespoon of olive oil and season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and chopped mushroom stems, cooking for another 3-5 minutes until the stems have softened and released their moisture.
⏱️ 8 min
- 4
Pour in the dry white wine (or vegetable broth) and scrape up any browned bits from the bottom of the skillet. Cook until the liquid has mostly evaporated, about 1-2 minutes.
⏱️ 2 min
- 5
Remove the skillet from the heat. Stir in the panko breadcrumbs, grated Parmesan cheese, chopped fresh parsley, chopped fresh thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are combined and the mixture is moist.
⏱️ 3 min
- 6
Evenly spoon the filling mixture into each mushroom cap, mounding it slightly. Place the stuffed mushroom caps back on the baking sheet.
⏱️ 4 min - 7
Bake for 15 minutes. Then, sprinkle the shredded mozzarella cheese over the top of each mushroom cap boat. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
⏱️ 20 min•🌡️ 375
- 8
Carefully remove from the oven and let cool for a few minutes before serving. These are delicious served warm as an appetizer or a side dish.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Mushroom Cap Boats
Ingredients
For the Mushroom Caps
- 12 large cremini mushrooms, about 2 inches in diameter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Savory Filling
- 1 tablespoon olive oil
- 1/4 cup yellow onion, finely diced
- 2 cloves garlic, minced
- from the caps mushroom stems, finely chopped
- 2 tablespoons dry white wine, or vegetable broth
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup mozzarella cheese, shredded, for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 375 - 2
Carefully wipe the mushroom caps clean with a damp cloth. Gently twist or pull out the stems from each mushroom cap. Finely chop the mushroom stems and set aside. Arrange the mushroom caps gill-side up on the prepared baking sheet. Drizzle them with 1 tablespoon of olive oil and season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and chopped mushroom stems, cooking for another 3-5 minutes until the stems have softened and released their moisture.
⏱️ 8 min - 4
Pour in the dry white wine (or vegetable broth) and scrape up any browned bits from the bottom of the skillet. Cook until the liquid has mostly evaporated, about 1-2 minutes.
⏱️ 2 min - 5
Remove the skillet from the heat. Stir in the panko breadcrumbs, grated Parmesan cheese, chopped fresh parsley, chopped fresh thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are combined and the mixture is moist.
⏱️ 3 min - 6
Evenly spoon the filling mixture into each mushroom cap, mounding it slightly. Place the stuffed mushroom caps back on the baking sheet.
⏱️ 4 min - 7
Bake for 15 minutes. Then, sprinkle the shredded mozzarella cheese over the top of each mushroom cap boat. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
⏱️ 20 min•🌡️ 375 - 8
Carefully remove from the oven and let cool for a few minutes before serving. These are delicious served warm as an appetizer or a side dish.
⏱️ 3 min