Ingredients
8 oz. cremini or button mushrooms
1 shallot, finely chopped
1 garlic clove, grated
2 tbsp. extra-virgin olive oil
Kosher salt
1/3 c. panko breadcrumbs
1/2 c. (3 oz.) crumbled feta cheese
1/3 c. (about 1 1/2 oz.) Fisher Chopped Walnuts
3 tbsp. finely chopped fresh parsley
Freshly ground black pepper
Preparation
Step 1Preheat the oven to 400° with a rack in the center position. Carefully remove the stems from the mushroom caps and finely chop; set the caps aside. Step 2Place 2 tablespoons oil in a skillet and heat on high until shimmering. Add the chopped mushroom stems and cook until golden, 3 to 5 minutes. Reduce heat to medium and add the shallot, garlic, and a pinch of salt; cook until the shallots have softened, about 1 minute. Add the breadcrumbs and cook until toasted, about 2 minutes. Off heat, stir in the feta, walnuts, and parsley. Season with salt and pepper to taste. Step 3Place the mushroom caps stem-side-up on a rimmed baking sheet and season with salt and pepper. Fill the cavities with the stuffing mixture.Step 4Bake until the mushrooms are tender and the filling is golden, about 20 minutes.
