Oven-baked mushrooms with Parmesan and herb filling – simple & aromatic

Here’s how to prepare it:

Finely crumble the toast with your fingers. Peel the garlic and press it through a press. Rinse the parsley and shake it dry, then pick off the leaves and finely chop them. Wash and trim the spring onions and slice them into fine rings.

Wipe the mushrooms clean with a damp paper towel. Grasp the stems at the base with your fingers, gently bend them, and twist them out. Trim the ends off the stems and finely dice them.

Melt the butter in a large nonstick skillet. Toast the breadcrumbs over high heat, stirring occasionally, until golden brown. Transfer to a bowl. Add oil to the skillet and heat. Fry the mushroom stems, garlic, parsley, and spring onions for 1 minute. Add the contents of the skillet and the Parmesan cheese to the breadcrumbs in the bowl and mix. Season with salt and pepper.

Arrange muffin cups on a baking sheet. Place the mushroom caps in the cups and fill with the breadcrumb-Parmesan mixture—some of the crumbs may fall to the bottom of the cups. Cover and refrigerate until just before baking (but no longer than 3-4 hours).

Preheat the oven to 220°C (top and bottom heat; fan oven 200°C). Place the baking tray in the center of the oven and gratinate the mushrooms until golden brown, about 10 minutes. The mushrooms taste best served hot or lukewarm.