1-Start by heating 1 tablespoon of olive oil in a pan over medium heat. Add the ½ pound of ground beef along with 1 teaspoon of salt and ¼ teaspoon of pepper. Sauté it, breaking the beef into small pieces until it’s mostly cooked through.

2-Next, toss in the diced ½ onion and 2 tablespoons of minced garlic. Keep sautéing until the beef is fully cooked and the onions soften up. Then, set this mixture aside to cool this step helps everything blend better later.

3-Gently remove the stalks from the 15 large cremini mushrooms by pushing them out. Scoop out the gills and a bit of the mushroom cap flesh to make the caps semi-hollow, then mince those removed parts.

4-In a big bowl, mix the cooled beef mixture with the minced mushroom stalks, ½ cup of panko breadcrumbs, ½ cup of shredded mozzarella cheese, and 1 egg. Stir it all together until it’s thoroughly combined this is your yummy filling!

5-Preheat your oven to 350°F (175°C) to get it ready for baking.

6-Stuff each mushroom cap with the mixture and place them on a rack set over a sheet pan for even cooking.

7-Sprinkle extra shredded mozzarella cheese on top of the stuffed mushrooms for that gooey finish.

8-Bake them for 15 to 20 minutes until they’re cooked through and the cheese is nicely melted. Once done, serve them hot and enjoy the savory goodness!