Start by preheating your oven to 350°F (175°C). While it’s warming up, it’s time to prep those mushrooms. You’ll want to clean them carefully. Wipe each mushroom with a damp paper towel. Remove the stems and set aside the caps.

Grab a skillet and melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped green onions. Sauté them for about two minutes until fragrant, stirring frequently. Next, turn down the heat.

Add the chopped mushroom stems to the skillet—this is where you build flavor. Sauté for an additional five minutes, or until soft.

In a bowl, mix the sautéed mixture with the panko breadcrumbs, half of the cheese medley, white wine, lemon juice, salt, pepper, and smoked paprika. You should have a thick, cohesive filling.

Take those mushroom caps and fill each with the prepared stuffing. Pack the filling well to maximize taste. Place them on a baking sheet; a silpat mat or parchment paper can help with easy cleanup.

Melt the remaining butter and drizzle it on top of the stuffed mushrooms. Sprinkle the rest of the cheese on top, then place the mushrooms in the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the mushrooms are cooked through.

Once they’re out of the oven, sprinkle fresh parsley for a pop of color. Serve these delightful bites hot, and watch as your guests devour them.