1 lb small and firm cremini or button mushrooms the cheese filling is rich, so smaller mushrooms are better

1 tbsp butter

½ small yellow onion minced

Leaves from 1 small sprig of thyme, chopped

Freshly cracked black pepper to taste

1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature

¼ cup panko crumbs

2 tbsp fresh parmesan finely grated

1 tbsp fresh parsley finely chopped

1 tbsp olive oil

Preheat the oven to 350 degrees.

Prepare the filling by removing the stems from the mushroom caps, set the caps aside until needed. Mince the mushrooms stems.

Heat the butter in a small skillet over medium heat. Add the minced mushrooms, onion, and thyme to the skillet and cook, stirring often, for 5-7 minutes, or until golden brown and slightly caramelized. Season with freshly cracked black pepper, to taste. Set aside to cool.

Make the panko mixture by combining the panko crumbs, parmesan cheese, and parsley together in a small bowl; mix well.

Finish the filling by mixing the boursin cheese with the cooled onion/mushroom mixture. Add half of the panko mixture and mix until evenly combined.

Prepare the mushroom caps by drizzling them with the olive oil until evenly coated. Stuff the mushroom caps evenly with the Boursin mixture.

Finish the mushrooms by dipping the cheesy tip of the mushrooms in the remaining panko mixture then place on a small baking sheet.

Bake the mushrooms for 20 minutes in the oven, or until the mushrooms are tender and the cheese is gooey. Side Note: If you want a more golden panko topping, place under the broiler for a minute or two after they have baked, but watch carefully so they don’t burn!

*adapted from https://fortheloveofcooking.net/