Ingredients

• 2 pounds button mushrooms (about 30), stemmed
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 cloves garlic, chopped
• 3/4 cup panko breadcrumbs, plus more for topping
• 1/4 cup finely chopped fresh parsley
• Finely grated zest of 1 lemon
• 6 ounces raclette cheese, cut into about 30 half-inch cubes

Instructions

1. Preheat the oven to 350 degrees F. Set a rack on a rimmed baking sheet. Toss the mushrooms with the olive oil; season with salt and pepper. Arrange open-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 1/2 teaspoon salt.
3. Turn the mushrooms open-side up. Fill each with 1/2 teaspoon of the panko mixture and a cube of cheese; sprinkle with more of the panko mixture. Bake until the cheese is melted and the panko is golden, 5 minutes.
4. Photograph by Ryan Liebe