Servings: 0
Ingredients
- 2 cloves Garlic, minced
- 1 Shallot, minced
- 2 tablespoons EVOO, divided
- 16 Baby Bella Mushrooms, stems included
- 1 teaspoon Dried Thyme
- Salt & Pepper
- 2 tablespoons Parmesan Cheese
Instructions
- Preheat the oven to 350F.
- Remove the stems from the mushrooms and finely chop them.
- In a sauté pan, heat 1 tablespoon of oil on medium heat.
- Add the garlic and shallot with a pinch of salt.
- Sauté until soft and add in the mushroom stems and thyme.
- Sauté until soft and fragrant, about 10 minutes.
- Season with salt and pepper to taste.
- Line the mushroom caps bottoms up on a baking sheet.
- Fill each mushroom cap with the sautéd mushroom mixture.
- Top with parmesan cheese and the remaining oil.
- Bake for 10-15 minutes or until the cheese is melted and the mushroom caps are soft.
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