Servings: Vary

1 pound button mushrooms 1 pound button mushrooms
3 tablespoon butter 3 tablespoon butter
1 clove garlic, minced 1 clove garlic, minced
½ cup panic breadcrumbs ½ cup panic breadcrumbs
¼ cup grated Parmesan cheese ¼ cup grated Parmesan cheese
2 green onions, both white and green parts, finely chopped 2 green onions, both white and green parts, finely chopped
1 tablespoon finely chopped parsley 1 tablespoon finely chopped parsley
½ teaspoon garam masala ½ teaspoon garam masala
Salt Salt
Pepper Pepper

Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat.
Clean and stem the mushrooms and dice the stems small. Arrange the mushroom caps on the baking sheet, leaving a little room between each.
Melt the butter in a medium sauce pan or skillet over medium heat. Add the garlic and cook for 2 to 3 mins, until soft and fragrant. Add the diced mushroom stems and cook for about 5 mins, until they have released their juices.
Stir in the breadcrumbs, parmesan cheese, onions, parsley, garam masala, salt and pepper to taste, and cook 1 min more, until the cheese is softened and everything is incorporated. Remove from the heat.
Using a small spoon, press the filling into the hollows of the mushroom caps. Continure adding filling, mounding it up on top of each cap. Bake for about 15 mins, until the mushrooms are soft.

Prep Time: 10 min  Prep Time: 10 min
Cooking Time: 15 min  Cooking Time: 15 min