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1
Preheat oven to 400 degrees F.
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2
Process bread in a food processor until it turns to coarse crumbs.
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3
Toss crumbs with oil, salt, pepper and thyme and spread over a baking sheet lined with parchment paper or aluminum foil.
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4
Bake until golden, approximately 6-8 minutes.
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5
Remove from oven and set aside.
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6
Carefully remove the stems from the mushroom caps (see photo on the Related Blog Link).
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7
Reserve half of the stems and innards and finely chop them (you can discard the rest), as they will be added to the stuffing.
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8
On a different baking sheet lined with aluminum foil or parchment paper (or baking dish), place the cleaned mushrooms, stem-side down, on the sheet (or dish).
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9
Place mushrooms in the oven and bake until they start to release their juices, approximately 10 minutes.
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10
Then remove from oven and set aside.
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11
While mushrooms are cooking, melt 2 Tablespoons of the unsalted butter over medium-high heat in a medium skillet.
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12
Add the chopped mushroom stems and cook for five minutes, stirring occasionally.
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13
Add the remaining 1 Tablespoon of butter, the onion, shallot, garlic and oregano, stirring occasionally until golden and cooked through.
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14
Season with kosher salt and pepper, if necessary.
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15
Remove from heat and add to the bread crumbs in a large mixing bowl.
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16
Add parmesan and parsley and toss until well combined.
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17
Pile stuffing into the opening of each mushroom, pressing gently so that it stays in there, and set the mushrooms (stuffing side up) on a clean baking sheet.
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18
Bake until the mushrooms are tender and stuffing is golden, approximately 15-20 minutes.
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19
Take care not to over-crowd the mushrooms to allow for even cooking.
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20
Garnish with a lemon wedge.
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21
Enjoy!
