Stuffed Mushrooms with Cannellini Bean Cream, Sun-Dried Tomato, and Crispy Parmesan Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Clean the mushrooms with a damp cloth, remove the stems, and finely chop them. Place the mushroom caps on a lightly oiled baking sheet using a little of the olive oil.

2. 2

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shallot, chopped mushroom stems, half of the garlic, thyme, 1/2 teaspoon salt, and black pepper. Cook for 5 minutes, stirring, until the mixture is tender and nearly dry.

3. 3

   In a food processor or using an immersion blender, blend the cannellini beans with the cream cheese, lemon juice, lemon zest, half of the parsley, the remaining garlic, and 2 tablespoons of grated Parmesan until smooth and thick. Fold in the sautéed shallot and stem mixture, and adjust salt if needed.

4. 4

   In a small bowl, combine the breadcrumbs with the remaining grated Parmesan, 1 tablespoon olive oil, and the remaining parsley until the crumbs are lightly moistened.

5. 5

   Heat a small skillet over medium heat with a few drops of the sun-dried tomato oil or a little of the remaining olive oil. Sauté the chopped sun-dried tomatoes for 1 to 2 minutes to deepen their flavor.

6. 6

   Fill each mushroom cap with a portion of the cannellini bean cream. Top with the sautéed sun-dried tomatoes and finish with the crispy breadcrumb-Parmesan mixture.

7. 7

   Bake at 220 °C / 425 °F for 15 minutes, or until the mushrooms are tender and the tops are golden. For extra color, broil for 1 to 2 additional minutes, watching closely.

8. 8

   Let rest for 3 minutes before serving. Serve hot or warm, garnished with extra parsley leaves if desired.