Garlic Stuffed Mushrooms

• 3 slices (approximately 1/4 Of A Loaf Loaf) Of French Bread, Preferably 2-3 Days Old
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 1 teaspoon Thyme Leaves
• 10 whole Large White Mushrooms
• 3 Tablespoons Unsalted Butter, Divided
• 1 whole Small Yellow Onion, Finely Chopped
• 1 whole Shallot, Finely Chopped
• 4 cloves Garlic, Minced
• 1/2 teaspoons Dried Oregano
• 4 ounces, weight Grated Parmesan Cheese
• 1/4 cups Fresh Italian Parsley, Chopped
• Optional Garnish: Lemon Wedges

1. Preheat oven to 400 degrees F.
2. Process bread in a food processor until it turns to coarse crumbs.
3. Toss crumbs with oil, salt, pepper and thyme and spread over a baking sheet lined with parchment paper or aluminum foil.
4. Bake until golden, approximately 6-8 minutes.
5. Remove from oven and set aside.
6. Carefully remove the stems from the mushroom caps (see photo on the Related Blog Link).
7. Reserve half of the stems and innards and finely chop them (you can discard the rest), as they will be added to the stuffing.
8. On a different baking sheet lined with aluminum foil or parchment paper (or baking dish), place the cleaned mushrooms, stem-side down, on the sheet (or dish).
9. Place mushrooms in the oven and bake until they start to release their juices, approximately 10 minutes.
10. Then remove from oven and set aside.
11. While mushrooms are cooking, melt 2 Tablespoons of the unsalted butter over medium-high heat in a medium skillet.
12. Add the chopped mushroom stems and cook for five minutes, stirring occasionally.
13. Add the remaining 1 Tablespoon of butter, the onion, shallot, garlic and oregano, stirring occasionally until golden and cooked through.
14. Season with kosher salt and pepper, if necessary.
15. Remove from heat and add to the bread crumbs in a large mixing bowl.
16. Add parmesan and parsley and toss until well combined.
17. Pile stuffing into the opening of each mushroom, pressing gently so that it stays in there, and set the mushrooms (stuffing side up) on a clean baking sheet.
18. Bake until the mushrooms are tender and stuffing is golden, approximately 15-20 minutes.
19. Take care not to over-crowd the mushrooms to allow for even cooking.
20. Garnish with a lemon wedge.
21. Enjoy!

bread, olive oil, kosher salt, black pepper, thyme, white mushrooms, unsalted butter, yellow onion, shallot, garlic, oregano, parmesan cheese, fresh italian parsley, lemon wedges

Taken from tastykitchen.com/recipes/appetizers-and-snacks/garlic-stuffed-mushrooms/ (may not work)