Ingredients:

  • 1 lb button or cremini mushrooms, stems removed
  • 2 tbsp melted butter
  • 12 oz langostino tails, thawed and patted dry
  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp melted butter
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Carefully pop the stems out of the mushrooms.
  3. Brush the inside and outside of each cap with a small amount of melted butter.
  4. Arrange the mushroom caps open-side up on the baking sheet.
  5. In a medium bowl, beat the softened cream cheese until smooth.
  6. Fold in the minced garlic, grated Parmesan, salt, pepper, and chopped parsley.
  7. Gently stir in the drained langostino tails, ensuring they are evenly distributed without over-mixing.
  8. Spoon a generous amount of the filling into each mushroom cap, heaping it slightly over the top.
  9. In a separate small bowl, toss the Panko breadcrumbs with melted butter and the remaining Parmesan.
  10. Press a pinch of the breadcrumb mixture onto the top of each filled mushroom.
  11. Bake for 20–25 minutes, or until the mushrooms have shrunk slightly and the tops are a deep mahogany-gold.