My mother used to make these mushrooms all the time when she was entertaining. So much so that it took me until I was an adult to revisit them again. But if you need a quick and easy recipe, then nothing is easier than these little mushrooms. They are always a hit and everyone loves them. You can make them ahead of time and keep covered on a baking dish in the refrigerator until you’re ready to cook them.
Cooking spray, for greasing
6 button mushrooms, cleaned
3 tablespoons unsalted butter
1 small clove garlic, finely minced
1 teaspoon soy sauce
1/4 cup plain breadcrumbs
1/4 cup Parmigiano-Reggiano, freshly grated, plus extra for drizzling
Salt, to taste
Freshly ground black pepper
1. Preheat oven to 375°F. Gently spray a baking pan with cooking spray and set aside.
2. Remove mushroom stems and discard (making a hollow center).
3. In a small saucepan, melt butter over medium-low heat. Transfer to a small bowl and combine with remaining ingredients. Season with salt and pepper and stir until well combined.
4. Stuff each mushroom cap with mixture and place in a baking pan, cavity side up. Drizzle with additional Parmigiano-Reggiano over top of mushrooms. Cover with aluminum foil and bake for 10-15 minutes, until mushrooms are softened. Turn oven to broiler and remove aluminum foil. Broil for 5 minutes, until mushroom tops are bubbly and lightly golden brown. Serve warm.