- 8 cups whole mushrooms, washed and dried
- 1 cup mascarpone
- 1/ 2 cup grated parmesan cheese
- 2 cloves garlic, peeled and minced
- 1 Handful thyme
- 1/ 4 cup olive oil, divided
- Kosher salt, To Taste
- Black pepper, To Taste
Preheat an oven to 350ºF. Place mushrooms cap side up on a baking tray lined with parchment paper.
In a bowl, mix together mascarpone, parmesan, garlic, half of the fresh thyme leaves and 1 tablespoon olive oil. Season with salt and pepper.
Fill the mushroom caps with 1 tablespoon mascarpone mixture. Sprinkle with remaining thyme leaves and drizzle with remaining olive oil.
Place in the oven and cook for 20 minutes or until the tops start to brown.