But then I got carried away.
That happens a lot in my kitchen.
I made some stuffed mushrooms with them and somehow the stuffing got a little crunchy on the top.
Which made for an interesting contrast, the silky smoothness of the mushrooms, and the crunchy top of the panko and mozzarella stuffing.
I wiped off the mushrooms, stemmed them and placed them in a large open skillet, stem side down,
and let them cook over a low heat for a few minutes, then flipped them over and cooked them for another minute or so
and added a few sprigs of thyme to the pan. I added about 1/2 cup of Panko and a little more butter to the pan with the garlic, and kept cooking them. I didn't want the garlic to get browned, cause then it just gets real bitter, but I did want a little browning action on the Panko. About the time my nose was telling me that the crumbs were ready, I added the shredded mozzarella to the Panko mixture and stirred it and removed it from the heat.
They got nice and crunchy, which is why I named these Crunchy Top Stuffed Mushrooms.
They did make a nice addition to our meal, and best of all, I had a couple left over and had them for breakfast.
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