Panko-Parmesan-Crusted Mushrooms

Panko-Parmesan-Crusted Mushrooms

Makes: 10 servings

Active time: 30 minutes

Total time: 55 minutes

1 1/2 pounds white or cremini mushrooms

2 tablespoons unsalted butter

1/3 cup finely chopped onion

1 teaspoon dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/4 cup dry white wine

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese plus 2 tablespoons, divided

2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided

1. Heat oven to 425 degrees. Remove stems from mushrooms, then chop. Reserve stems and caps separately.

2. Heat butter in a large skillet over medium-high heat. Add the mushroom stems, onion, thyme, garlic powder and 1/4 teaspoon each salt and pepper; cook, stirring, until softened and starting to brown, about 5 minutes. Add wine and cook, stirring, until evaporated, 30 seconds to 1 minute. Remove from heat and stir in 1/4 cup panko and 1/4 cup Parmesan.

3. Toss mushroom caps with 2 tablespoons oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. Transfer the caps to a large rimmed baking sheet. Spoon about 1 teaspoon of the mushroom mixture into each cavity. Stir together the remaining 1/4 cup panko, 2 tablespoons Parmesan and 2 teaspoons oil in a small bowl. Sprinkle the mixture evenly over the mushrooms.

4. Bake until the tops are golden brown and the mushrooms are soft, 22 to 25 minutes.

Recipe nutrition per serving: 90 calories, total fat: 6 g, saturated fat: 2 g, cholesterol: 8 mg, carbohydrates: 7 g, fiber: 1 g, total sugars: 2 g, protein: 3 g, sodium: 164 mg, vitamin A: 95 IU