24 1-1/2-inch diameter mushrooms
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 medium onion, finely chopped
3/4 teaspoon dried thyme
3/4 cup dry sherry
1/2 cup fresh parsley
2 cloves garlic
1 1/4 cup Breadsmith Croutons
Additional fresh parsley, finely chopped
Remove stems from mushrooms. Finely chop stems in food processor.
Place mushroom caps in a large bowl. Drizzle with oil; toss to coat.
Melt butter in large, heavy skillet over medium heat.
Add chopped mushroom stems, onion and thyme.
Sauté until tender and brown, about 7 minutes.
Remove skillet from heat; add sherry. Boil until liquid evaporates, about 5 minutes.
Meanwhile, process 1/2 cup parsley and garlic in food processor. Add croutons and blend to fine bits.
Add crouton mixture to skillet and season with salt and pepper to taste.
Spoon scant teaspoons of stuffing into each mushroom cap.
Place mushroom caps on rimmed baking sheet. (Can be prepared up to 6 hours ahead. Cover mushrooms and refrigerate.)
Preheat oven to 350 degrees.
Bake mushrooms until tender and stuffing browns, about 25 minutes.
Sprinkle with additional chopped parsley and serve.