Ingredients:

  • 24 oz cremini mushrooms, cleaned and quartered
  • 2 cloves garlic, microplaned
  • 1 tbsp fresh thyme leaves
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup plain non-fat Greek yogurt
  • 0.25 cup dry white wine
  • 1 tsp Dijon mustard
  • 1 cup reduced-fat sharp cheddar cheese, shredded
  • 0.5 cup Parmesan cheese, grated
  • 0.5 cup Panko breadcrumbs
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika

Instructions:

  1. Prepare the environment. Preheat your oven to 400°F (200°C) and place a wide cast iron skillet over medium high heat. Note: A hot skillet is non negotiable for the dry sear.
  2. Searing the mushrooms. Add the quartered cremini mushrooms to the dry pan in a single layer. Sear undisturbed for 3–5 minutes until moisture evaporates and they reach a deep mahogany color.
  3. Seasoning the base. Stir in the microplaned garlic, fresh thyme leaves, sea salt, and cracked black pepper. Note: Adding salt now helps draw out the final bit of moisture.
  4. Whisking the binder. In a medium mixing bowl, whisk together the Greek yogurt, dry white wine, and Dijon mustard until the mixture is completely smooth and streak free.
  5. Incorporating the cheese. Stir in 0.5 cup of the shredded cheddar and 0.25 cup of the grated Parmesan into the yogurt mixture.
  6. Combining the elements. Fold the seared mushrooms into the yogurt mixture until every piece is well coated in the creamy sauce.
  7. Transferring to bake. Pour the mixture into a 2 quart baking dish, spreading it out into an even layer.
  8. Creating the topping. In a small bowl, toss the Panko breadcrumbs with olive oil, smoked paprika, and the remaining cheddar and Parmesan cheese.
  9. Finishing the assembly. Sprinkle the seasoned breadcrumb mixture evenly over the mushrooms until no large gaps of sauce are visible.
  10. The final bake. Bake for 20-25 minutes until the topping is golden brown and the sauce is bubbling aggressively at the edges.