Stuffed Mushrooms

Steps

1. Heat the oven to 400°F and line a 13-by-18-inch rimmed baking sheet with parchment paper.
2. Wipe any dirt off the mushrooms with a barely damp paper towel. Twist out the stems and chop them finely, then set the caps hollow side up on the pan.
3. In a small skillet, melt 1 tablespoon butter over medium heat. Add the chopped stems and garlic and cook, stirring, until the liquid has cooked off and they start to brown, 4 to 5 minutes.
4. In a bowl, mash the cream cheese with 6 tablespoons Parmesan, the parsley, Worcestershire, salt and pepper. Stir in the cooked stems.
5. Spoon about 2 teaspoons of filling into each cap, mounding it only slightly so it stays put as it bakes.
6. Toss the panko with 2 tablespoons Parmesan and the melted butter. Scatter it over the filled caps and press lightly so it sticks.
7. Bake 18 to 20 minutes, until a knife slides easily into a mushroom and the topping is golden brown. Give them 5 minutes on the pan before serving, since the filling is very hot.

Good to know

• Make ahead: Fill the caps, cover and refrigerate for up to 1 day. Add the crumb topping just before baking and give them a few extra minutes in the oven.
• Choose mushrooms about 1 1/2 to 2 inches across so each one makes a neat bite.
• For a heartier filling, stir in 4 slices of crumbled cooked bacon. White button mushrooms work in place of cremini.
• Reheat leftovers on a baking sheet at 350°F for about 10 minutes, until hot.