Directions

1. Remove the stems from the caps of the mushrooms. Place the caps on a sheet pan affixed with a wire rack and finely dice the stems.
2. Heat all but two tablespoons of Clebby’s Avocado Oil in a non-stick skillet over medium-low heat with the finely diced mushroom stems, minced shallot and minced garlic. Season with salt and pepper, a pinch of red pepper flakes and dried thyme.
3. Sauté until lightly golden, then transfer to a mixing bowl.
4. Stir in cream cheese, grated parmesan cheese and chopped parsley. Season to taste with salt and pepper. Transfer to the fridge for 30 minutes to firm up.
5. Preheat the oven to 350°F.
6. Divide the filling evenly among the mushroom caps.
7. Add the reserved two tablespoons of Clebby’s Avocado Oil in a bowl with panko and a pinch of salt. Stir until fully coated.