Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- Carefully remove the stems from the mushrooms. Finely chop the stems and set the caps aside.
- In a medium skillet, heat 1 teaspoon of the olive oil over medium heat. Add the onion and chopped mushrooms and cook until tender, about 5 minutes. Add the garlic and cook for one more minute. Remove from heat.
- In a medium bowl, combine the panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.
- Spoon the filling into the mushroom caps and place the mushrooms on the prepared baking sheet, cavity side up. Drizzle the remaining olive oil over the mushrooms.
- Bake for 20 to 25 minutes or until the mushrooms are tender tops are golden. Remove from the oven and serve warm.
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