Categories: Side
Ingredients
- 8 ounces white mushrooms
- 1/4 cup Panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 ounces Pepper Jack cheese
- 1 Tablespoon salted butter
- 1/2 teaspoon minced garlic
- salt, fresh ground pepper, and smoked paprika (to taste)
Directions
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Preheat oven to 350°F, rack in the middle position.
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Prepare a standardized-size cookie sheet by spraying it with Pam or another nonstick cooking spray.
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Clean the mushrooms with a soft brush or damp paper towel.
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Remove and discard the mushroom stems.
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Mix the Panko bread crumbs and the grated Parmesan cheese in a medium-size bowl and set it aside on the counter.
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Dice the Pepper Jack cheese into 1-inch squares and set them aside in another bowl.
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Melt the salted butter in a 9-inch or larger saucepan on the stovetop over MEDIUM heat.
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Add the garlic.
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Stir everything together and cook until the contents turn a light golden brown. This will take about 2 minutes.
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Add the cleaned mushroom caps on top of the garlic and butter with the cavity facing up.
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Cook the mushrooms for 2 minutes.
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Turn the mushrooms over and sprinkle them with salt and freshly ground black pepper.
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Cook the mushrooms for 1 minute.
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Remove the mushrooms from the pan while still firm and slightly browned, and place them on your prepared cookie sheet with the cavity facing up.
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Insert the Pepper Jack cheese squares into the cavity of each mushroom.
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Lift one mushroom at a time with tongs, dip into the Panko mixture, and return them to the cookie sheet with the Pepper Jack center facing upward.
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Use a Tablespoon to generously top each mushroom with the remaining Panko and Parmesan mixture, covering the Pepper Jack center. Finish with a sprinkle of smoked paprika.
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Place the cookie sheet in the preheated oven.
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Bake for 8 to 9 minutes.
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Remove the cookie sheet from the oven and let stand on a cold stovetop burner or a wire rack on the counter for several minutes before serving.