# Components:
→ Mushrooms
01 - 24 cremini mushrooms, stems removed and reserved (about 1½ lbs)
02 - 2 tablespoons olive oil, divided
03 - Salt and freshly ground black pepper, to taste
→ Filling
04 - 2 tablespoons unsalted butter
05 - 1 small shallot, finely chopped
06 - 2 cloves garlic, minced
07 - 1/4 cup finely chopped reserved mushroom stems
08 - 1/2 cup panko breadcrumbs
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon chopped fresh rosemary
12 - 1/4 teaspoon crushed red pepper flakes, optional
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 1 tablespoon chopped fresh rosemary
15 - Zest of 1 lemon
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush mushroom caps with 1 tablespoon olive oil and season with salt and black pepper. Arrange mushrooms gill-side up on prepared baking sheet.
03 - In a skillet over medium heat, melt butter with remaining 1 tablespoon olive oil. Add shallot and cook until translucent, about 2 minutes. Stir in garlic and chopped mushroom stems; cook for 1 minute longer.
04 - Remove skillet from heat. Mix in panko breadcrumbs, Parmesan cheese, parsley, rosemary, crushed red pepper flakes if using, salt, and black pepper until thoroughly combined. Allow mixture to cool slightly.
05 - Spoon the filling into each mushroom cap, pressing gently to form a mound.
06 - Bake mushrooms for 18 to 20 minutes until the tops are golden and mushrooms are tender.
07 - Remove from oven and sprinkle with chopped fresh rosemary and lemon zest. Serve warm.
