Cheese-Stuffed Mushrooms with Pimientos

Prep time: 10 minutes | Cook time: 18 minutes | Serves 12

24 medium raw white button mushrooms, rinsed and drained

4 ounces (113 g) shredded extra-sharp Cheddar cheese

2 ounces (57 g) cream cheese, at room temperature

1 ounce (28 g) chopped jarred pimientos

2 tablespoons grated onion

⅛ teaspoon smoked paprika

⅛ teaspoon hot sauce

2 tablespoons butter, melted, divided

¹⁄₃ cup panko bread crumbs

2 tablespoons grated Parmesan cheese

1. Gently pull out the stems of the mushrooms and discard. Set aside.
2. In a medium bowl, stir together the Cheddar cheese, cream cheese, pimientos, onion, paprika and hot sauce.
3. Brush the baking pan with 1 tablespoon of the melted butter. Arrange the mushrooms evenly on the pan, hollow-side up.
4. Place the cheese mixture into a large heavy plastic bag and cut off the end. Fill the mushrooms with the cheese mixture.
5. In a small bowl, whisk together the remaining 1 tablespoon of the melted butter, bread crumbs and Parmesan cheese. Sprinkle the panko mixture over each mushroom.
6. Slide the baking pan into Rack Position 2, select Roast, set temperature to 350ºF (180ºC) and set time to 18 minutes.
7. When cooking is complete, let the stuffed mushrooms rest for 2 minutes before serving.