Easy Stuffed Mushrooms

Ingredients

• 1 1/2 pounds cremini mushrooms, aka baby bella (3 8-ounce packages or 20 to 24 mushrooms)
• 1 tablespoon olive oil
• ¾ teaspoon kosher salt, divided
• Fresh ground black pepper
• 3 tablespoons shallot, finely minced
• ¼ cup finely chopped walnuts (or omit and substitute more breadcrumbs)
• 2 tablespoons finely minced parsley
• ½ cup Italian panko or breadcrumbs (gluten-free as necessary)*
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• Paprika or smoked paprika, for the garnish

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Clean the mushrooms and gently remove the stems.
3. Pat the mushrooms dry with a towel and place them in a large bowl. Mix them with 1 tablespoon olive oil, ½ teaspoon kosher salt and fresh ground black pepper. Line a baking sheet with parchment paper or brush it with olive oil. Add the mushrooms in a single layer on top.
4. In a medium bowl, mix the minced shallot, chopped walnuts, minced parsley, Italian panko*, grated Parmesan cheese, and garlic powder. Spoon the filling into the mushrooms. Lightly drizzle the tops with olive oil (just a small drizzle).
5. Bake for 15 to 20 minutes, until the mushrooms are cooked and golden brown on top. Serve immediately, garnished with a sprinkle of paprika and additional chopped parsley if you like. (Leftovers last 2 days refrigerated, but the filling is less crunchy. You can reheat them in a 350 degree oven until warmed through.)