Ingredients
>
Cooking spray
>
1 (8.5 oz) box cornbread mix
>
2 large eggs, divided
>
1/3 cup whole milk
>
8 large portobello mushrooms (about 5 inches each)
>
2 tbsp unsalted butter
>
1 yellow onion, finely chopped
>
1 cup finely chopped celery
>
1 tsp dried thyme
>
1 (8 oz) pkg plain cream cheese, cut into pieces
>
1/2 cup grated Parmesan cheese, divided, plus more to garnish
>
1/4 cup chopped parsley, plus more to garnish
Steps
1
Preheat oven to 400°F. Lightly grease a large baking dish with the cooking spray. In a medium bowl, make the cornbread mix according to package directions using 1 egg and the milk. Add to prepared pan and bake 15–20 min., until puffed and golden brown. Cool slightly, then crumble cornbread (there should be about 3 cups).
2
Remove stems from mushrooms. Using a spoon, scrape and discard the gills from the underside of each mushroom. Place mushroom caps onto a foil-lined baking sheet and cook 10 min.
3
Meanwhile, in a 10-inch skillet, melt the butter on medium. Add the onion and celery and season with salt and pepper. Sauté 8–10 min., until tender. Add the thyme and cream cheese and stir until melted. Remove from heat. Let mixture cool slightly.
4
In a medium bowl, whisk remaining egg. To same bowl, add onion mixture, crumbled cornbread, ¼ cup Parmesan, parsley, salt, and pepper. Stir to combine.
5
Remove mushrooms from oven. Spoon cornbread mixture into each mushroom cap. Top with remaining ¼ cup Parmesan. Bake 12–15 min., until mushrooms are tender. Garnish with more Parmesan and parsley, if desired.
Tips
For a shortcut, use 3 cups crumbled store-bought cornbread.
