Ingredients
- 16 large mushrooms white or brown
- 2 tbsp butter
- 4 oz cream cheese
- 1/4 cup mayo kewpie mayo preferred
- 1 tbsp white miso
- 1/4 cup Parmigiano Reggiano cheese finely grated
- parsley finely chopped, to finish
Instructions
-
Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.
-
Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.
-
In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.
-
Scoop the filling into the mushroom caps and top with grated parmesan.
-
Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!
