Ingredients
Mushrooms
- 16 large shiitake mushroom caps from KC Mushroom Co.
- 2 tbsp olive oil
- kosher salt and black pepper to taste
Filling
- 4 oz cream cheese softened
- 1/3 cup grated Parmigiano-Reggiano
- 3 cloves garlic finely minced
- 2 tbsp fresh parsley finely chopped
- 1 tbsp fresh chives thinly sliced
- 1 tsp fresh thyme leaves
- 1/4 tsp red pepper flakes optional
- 1 tbsp fresh lemon juice
Topping
- 1/3 cup panko breadcrumbs
- 2 tbsp grated Parmigiano-Reggiano
- 1 tbsp olive oil
- 1 tbsp fresh parsley finely chopped
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment.
- Remove the stems from the shiitake caps by twisting them gently — they should pop right out. Reserve the stems for stock or a stir fry. Wipe each cap with a damp cloth.
- Brush both sides of each cap lightly with olive oil and season the gill side with salt and pepper. Arrange them gill-side up on the prepared baking sheet.
- In a medium bowl, beat the softened cream cheese until smooth, then mix in the Parmesan, garlic, parsley, chives, thyme, red pepper flakes if using, and lemon juice. The filling should be soft enough to scoop but hold its shape.
- In a separate small bowl, toss the panko, additional Parmesan, olive oil and parsley together until evenly moistened.
- Spoon about a tablespoon of filling into each shiitake cap, mounding slightly above the rim. Top each with a generous pinch of the panko mixture, pressing very gently so it sticks.
- Bake on the middle rack for 18 to 20 minutes, until the topping is deeply golden, the filling is bubbling around the edges, and the mushrooms have softened and released a little of their juice.
- Let rest for 3 minutes — the filling is molten straight out of the oven. Transfer to a platter and serve warm.
Notes
From the farm: Look for the largest, most uniform shiitake caps for this recipe. A flat, slightly cupped cap holds filling perfectly; deeply curled caps tend to spill.
Make ahead: Stuff the caps up to 24 hours ahead and refrigerate covered. Add the panko topping just before baking so it stays crisp. Bake straight from the fridge — add 2 to 3 minutes to the cook time.
Variation: For a non-vegetarian crowd, add 2 tablespoons of finely chopped cooked bacon to the filling. For a punchier flavor, swap half the cream cheese for fresh goat cheese.
