Mushrooms au Gratin

Name: Mushrooms au Gratin
Ingredients: 12 large Cup Mushrooms (Aim for mushrooms about 2 inches in diameter.); 0.25 small Onion (About the size of the top of your thumb to the first joint.); 1 tablespoon Fresh Parsley (Chopped); 0.5 teaspoon Dried Thyme (Or 1 teaspoon fresh thyme, chopped); 2 tablespoons Butter; 0.5 cup Dried Breadcrumbs (Finely ground); 0.25 teaspoon Salt; 0.125 teaspoon Black Pepper; 1 teaspoon Lemon Juice; 2 tablespoons Fine Bread Raspings (Or finely grated breadcrumbs); 1 tablespoon Olive Oil; 0.25 cup Fresh Parsley (For garnish, fried until crisp)

A classic mushroom dish, perfect as an appetizer or side. Cup mushrooms are filled with a savory mixture of chopped mushroom stems, onion, parsley, and thyme, then baked until tender and golden brown.

Ingredients

12 large Cup Mushrooms (Aim for mushrooms about 2 inches in diameter.)
0.25 small Onion (About the size of the top of your thumb to the first joint.)
1 tablespoon Fresh Parsley (Chopped)
0.5 teaspoon Dried Thyme (Or 1 teaspoon fresh thyme, chopped)
2 tablespoons Butter
0.5 cup Dried Breadcrumbs (Finely ground)
0.25 teaspoon Salt
0.125 teaspoon Black Pepper
1 teaspoon Lemon Juice
2 tablespoons Fine Bread Raspings (Or finely grated breadcrumbs)
1 tablespoon Olive Oil
0.25 cup Fresh Parsley (For garnish, fried until crisp)

Instructions

1Preheat oven to 350°F (175°C). Gently wipe the mushrooms clean. Carefully peel the mushrooms without breaking them. Cut out the stalks close to the cup with a spoon. Scoop out the inside of the cup to make it hollow. Peel the stalks.
2Chop the mushroom stalks and the scooped-out parts of the mushrooms. Finely chop the onion. In a frying pan, melt the butter over medium heat. Add the chopped mushroom stalks, scooped mushroom parts, and onion. Fry until softened, about 5 minutes. Add the chopped parsley and thyme. Cook for another minute. Stir in the breadcrumbs until the mixture forms a moist paste. Season with salt, pepper, and lemon juice.
3Fill each mushroom cup with the prepared mixture, making the top as convex as the cup. Sprinkle fine bread raspings (or grated breadcrumbs) over the top. Pour a little oil into a baking tin. Place the mushrooms in the tin and bake gently in the preheated oven until the mushroom cups become soft and tender, about 20-25 minutes. Be careful not to overcook them, or they will break.
4While the mushrooms are baking, fry the remaining parsley until crisp. Carefully remove the mushrooms from the oven with an egg-slice and place them on a serving dish. Garnish with the crisp fried parsley around the edge. Serve immediately.