These are the ingredients you'll need for making stuffed mushrooms. Click on 'learn more' for the full list with measurements.

Clean the mushrooms gently with a damp cloth to remove any dirt. Remove the stems, finely chop them, and set them aside. You'll use them in the filling.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shallots and sauté for about 5 minutes until they become soft and translucent.

Add the pine nuts and mushroom stems to the skillet. Cook for another 2-3 minutes until the pine nuts are lightly toasted and the mushroom stems are cooked.

Stir in the thyme, garlic, parsley, and panko bread. Cook until the breadcrumbs are lightly toasted. Remove the skillet from the heat and add the parmesan, salt, and pepper.

Place the mushroom caps on a baking dish, cap side down. Stuff each mushroom cap generously with the mixture, pressing it down slightly to pack it in.

Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender, and the cheese is golden brown, melted, and bubbly.