2 dozen small cremini mushrooms (about 1 pound), stemmed
2 tablespoons extra-virgin olive oil
Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with Everyday Gourmet and Umami Pixie Dust. Stir in bread crumbs until well combined.
On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.