Garlic & Herb Stuffed Mushrooms with Breadcrumbs

Preheat oven to 375°F (190°C). Lightly grease a baking sheet.

Clean the mushroom caps and remove the stems. Finely chop the stems and set aside.

In a large bowl, combine the breadcrumbs, parmesan cheese, minced garlic, chopped parsley, chopped thyme, salt, and pepper.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and cook for about 5 minutes, until softened. Add the cooked stems to the breadcrumb mixture.

Add the remaining 2 tablespoons of olive oil to the breadcrumb mixture and stir well to combine.

Spoon the breadcrumb mixture into the mushroom caps, packing it lightly.

Place the stuffed mushrooms on the prepared baking sheet and bake for 25-30 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown.

Let cool slightly before serving.