Stuffed mushrooms with Parmesan and thyme from All-Time Best Appetizers (page 18) by Cook's Illustrated Magazine

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Notes about this recipe

  • taste24 on June 22, 2020

    I love the extra step of roasting the mushrooms themselves beforehand - it really puts them over the edge that way. As for the filling.. while delicious, too much thyme for me - I felt it overpowered the whole bite. Will either cut back or eliminate the thyme in future batches.

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