ACTIVE: 20 min l TOTAL: 45 min l MAKES: about 30
2 pounds button mushrooms (about 30), stemmed2 tablespoons extra-virgin olive oilKosher salt and freshly ground pepper2 tablespoons unsalted butter2 cloves garlic, chopped¾ cup panko, plus more for topping¼ cup finely chopped fresh parsleyFinely grated zest of 1 lemon6 ounces raclette cheese, cut into about 30 half-inch cubes
1. Preheat the oven to 350˚. Set a rack on a rimmed baking sheet. Toss the mushrooms with the olive oil; season with salt and pepper. Arrange stem-side down on the rack. Bake until tender, about 30 minutes.
2. Meanwhile, melt the butter in a medium skillet over medium heat. Add the garlic and cook until softened, about 2 minutes. Add the panko and cook, stirring occasionally, until golden, about 5 minutes. Stir in the parsley, lemon zest and ½ teaspoon salt.
3. Turn the mushrooms stem-side up. Fill each with ½ teaspoon of the panko mixture and a cube of cheese; sprinkle with more panko. Bake until the cheese is melted and the panko is golden, about 5 minutes.
RYAN LIEBE.