Peanut Butter and Banana Cookies

They say that Elvis used to make himself sandwiches with peanut butter and banana...I think the King had a good thing going. I don't know what it is about the combination that is so appealing but it's definitely an indulgent treat to have once in a while. I have made myself the King's famous sandwich before and I have to admit it tasted really good. In fact I remember I used to eat that sandwich on a daily basis during my economics course that I took two summers ago. I have also employed the combination in ice cream and more recently a batch of granola.

A couple of days ago my friend and I were involved in an activity at a local elementary school and afterward she came over to my house for some good old-fashioned fun: baking. Since she has decided to give up chocolate for Lent these cookies seemed like the perfect thing to make (I know that the picture above is deceiving because there are chocolate chips, but we only added them to half the cookies).

Although these cookies taste great, even better the next day, they posed some challenges when we were making them. The peanut butter dough was extremely sticky and the fact that we were using natural peanut butter only made the problem worse. Also, we couldn't use my oven and had to resort to the toaster oven which made the bottoms slightly burnt. After these initial difficulties I wasn't planning on posting the recipe but once I tasted them the second time (the next day) I changed my mind. Even though they are in the shape of cookies I think the texture was more reminiscent of a dense cake or even banana loaf flavored with peanut butter. In addition, my brothers both loved the cookies a lot so I decided to blog about them after all.

Peanut Butter and Banana Cookies
Note: Makes about 15 cookies.

• 2 ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 tsp baking powder
• 1/8 tsp salt
• 1 1/2 cups flour
• Optional: 1/2 cup chocolate chips

1. In a large bowl mix together the bananas, peanut butter, and sugars.
2. Add the baking powder and salt.
3. Mix in the flour in 3/4 cup increments until evenly incorporated. Fold in the chocolate chips if using.
4. Drop by large spoonfuls onto a greased cookie sheet and flatten the top of each cookie. Bake at 375 degrees Fahrenheit for 11-13 minutes. (Note: The cookies may need to bake a little longer, depending on the size, just make sure to watch for burnt bottoms)

Fruit, Yogurt, and Granola Parfaits

Lately I've been really into granola. I start off pretty much every day with some fruity yogurt mixed with granola and some eggs, be it hard boiled, scrambled, or an omelet if I have the time. Since my family regularly shops at Costco, and they frequently stock the same items, I usually end up alternating between the same two varieties of granola. One day I decided that I wanted to try and make my own granola but somehow this idea got postponed for a really long time, partially due to the fact that I was too lazy to go and buy old-fashioned rolled oats.

After finally going to the grocery store and picking up a bag of oats I no longer had any excuses and set upon making the granola. There are so many different "recipes" although after looking through them I realized a recipe is not really needed. Basically you just need to mix the oats with some sort of binder, be it honey or peanut butter or maple syrup, and add in any mix-ins, such as coconut flakes, sunflower seeds, nuts, etc. After it's done baking you can add in any dried fruits as well. The only annoying part is that while its baking, the granola needs to be stirred periodically which means that you can't just stick it in the oven and pull it out once a timer goes off.

I still ended up following a recipe I found on my favorite blog Annie's Eats for a healthy omega-3 granola. Of course I didn't have all of the ingredients so I kind of took some liberties with it. Since the recipe called for sunflower seeds and canola oil, but I didn't have it, I substituted pumpkin seeds and sunflower oil. In the end the sunflower taste was a little too strong for my liking, making it a very savory granola, but my whole family loved it, especially my brothers. Both said that the savory taste was great and different compared to the usual granola from the store. Next time I think I will try sticking to a neutral oil and see if that lets the sweetness of the honey come through more.

As for the parfaits, I've been making those quite frequently for my family as they continue to request them over and over. The concept is very simple: I layer fruits with Greek yogurt and then sprinkle granola on top. I know that some people put a layer of granola in the middle as well but unless the parfait is eaten right away the granola gets soggy and I can't stand that. I usually make six or seven of these parfaits (leaving out the granola) and leave them, covered, in the fridge. Then once someone wants to eat it, for breakfast or dessert, they take one out and put the granola topping on themselves. Everyone in my family loves them because they're a sweet little treat but also healthy.

Fruit, Yogurt, and Granola Parfaits

For the parfaits:
Note: These are all rough measurements in order to make 6-7 parfaits in 4 oz. ramekins.

• 3-4 cups fresh or frozen fruit (thawed if frozen)
• 1 large container (650-750 mL) Greek yogurt (I used honey flavored but plain or vanilla works too)
• Granola

To assemble: Put a layer of fruit in the bottom of each ramekin so that it is completely covered. Spoon enough yogurt over top to cover the surface of the fruit. Repeat the layering process with the fruit and yogurt then top with granola. Optional: Put a layer of granola on top of first yogurt layer before repeating fruit layer.

For the Omega-3 Granola:

• 1/3 cup slivered almonds
• 1/3 cup walnuts, roughly chopped 
• 3 cups old-fashioned rolled oats
• 3 tablespoons canola oil
• 1/4 cup sunflower seeds
• 2 tablespoons sesame seeds
• 1/2 cup honey
• 2 tablespoons ground flaxseeds
• 1/4 teaspoon salt
• 1/2 cup raisins (I used 1/4 cup raisins, 1/4 cups dried cranberries)

1. Toast the almonds and walnuts in a large skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes.
2. Stir in the oats and oil and continue to toast, stirring often, until the oats begin to turn golden, about 2 minutes.
3. Stir in the sunflower and sesame seeds and continue to toast until the mixture turns golden, about 2 minutes.
4. Transfer the mixture to a large bowl and stir in the honey, flaxseeds, and salt until evenly combined.
5. Spread the granola over a large rimmed baking sheet lined with parchment paper and bake at 325 degrees Fahrenheit, stirring every 3 minutes, for 15 minutes until the granola is a light golden brown.
6. Stir in the raisins (or whatever other variety of dried fruit) and use a spatula to gently push the granola to one side and press into a slab about 1/2" thick.
7. Allow the granola to cool to room temperature, about 30 minutes, then use your hands to gently break it into small clusters. 

Note: The granola can be stored in an airtight container at room temperature for up to one week.

Napoleon Cake

WARNING: This cake is not for the faint hearted. It is NOT diet friendly and takes A LOT of time and  effort to make. That being said, I knew that at some point in my lifetime I wanted to try and make this traditional Russian cake and my grandmother's birthday last week provided the perfect opportunity.

When we brought the cake to the party everyone was quite impressed. With nine layers and a crown of chocolate covered strawberries surrounding it, it was a magnificent sight. I have to confess that although I have always dreamed of making this cake one day...it's not one of my favorites and I don't eat it all that often. Of course it always shows up at various Russian gatherings, but I tend to gravitate toward other desserts. Still, it is such a staple dessert amongst Russians that I knew I had to experience the entire laborious process, making everything from scratch, at least once so that I could cross it off my list.

It took my mom and I three hours one evening to bake all of the layers, then two hours the following day to prepare the cream and assemble the cake, and half an hour on the day of the party to finish the top and trim the sides. It was a long and tedious process but it was a labor of love. I found it comforting to know that my mom and I were using her mom's recipe to make a cake for my dad's mom...it all came full circle. Also, I hadn't been in the kitchen with my mom in so long and I enjoyed getting to spend all that time with her. I felt like a little girl again as she told me what to do at each step and would recount stories of how her mom used to do it.

Despite my neutral attitude toward Napoleon cake I actually liked this one more than I expected to. Often times I find that Napoleon cakes are too wet with too much cream, resulting in the layers becoming soggy. When assembling the cake I made sure to use only as much cream as was necessary to coat the layers evenly, therefore avoiding the "wet cake" syndrome. I was pleased that the cake layers were soft, as they should be, but still retained some of their shape. Also, the cream was not overly sweet, another problem I find with most Napoleon cakes.

Even though I liked the taste of the cake I must admit I'm not going to be running back into the kitchen to make it again anytime soon. Considering that almost an entire kilogram of butter went into the cake it is definitely one of the most indulgent desserts I have ever made. But no matter the difficulty and effort the time I spent with my mom baking it was definitely worth it, as was the look of pleasure on my grandma's face when we presented it to her.

Napoleon Cake

For the cake layers:

• 450 g (2 cups) unsalted butter, cold and cut into small pieces
• 4 cups flour
• 1 cup water
• 2 eggs
• 1/2 tsp salt

1. Cut the butter into the flour using a pastry cutter or pulsing in a food processor until the butter pieces are evenly coated and in small pieces, about the size of almonds.
2. Combine the water, eggs, and salt. Make a well in the flour mixture and slowly pour in the liquid.
3. Mix the ingredients until a uniform dough comes together. Break the dough into eight pieces and form into small balls. Place in a large bowl, cover with a towel, and put in the refrigerator for 30 minutes.
4. To bake, roll out each ball of dough on a well-floured surface into a 12" x 18" rectangle. Keep the rest of the dough in the fridge while you roll out each layer one at a time. The dough needs to be rolled out extremely thin to the point that its translucent and you can see the counter underneath. Don't be hesitant to keep adding flour so that it doesn't stick. 
5. Once rolled out to a size large enough, carefully transfer to a baking tray of the same size and trim off all the excess edges. The excess dough can be put back into the fridge as it will be used to create more layers (we were able to get two more out of ours).
6. Use a fork to prick the dough all over. Bake at 425 degrees Fahrenheit for 6-7 minutes or until the layer turns a very light golden brown. Remove from the oven and immediately place on a cool flat surface.
7. Repeat with each remaining ball of dough as well as the scraps formed into layers. Make sure to cool the baking tray in between baking each layer otherwise the dough will melt as soon as you transfer it onto the tray.
8. The finished layers can be stored on top of one another, uncovered at room temperature until ready to assemble the cake.

For the cream:

• 450 g (2 cups) unsalted butter, room temperature
• 1 1/2 cups sugar
• 500 mL (2 cups) milk, cold
• 2 tbsp flour
• 3 eggs
• 1 tsp vanilla

1. Combine the sugar and eggs in a medium saucepan. Add the milk, flour, and vanilla and mix well.
2. Set the saucepan over low heat, stirring constantly, until the mixture thickens into a custard and just starts to boil.
3. Remove from the heat and cool completely to room temperature.
4. Meanwhile, start beating the butter on low speed and gradually increase to high. Continue to beat until the butter becomes white and creamy.
5. Slowly add the cooled custard to the creamed butter and continue to beat on high speed until it is completely incorporated, scraping the sides and bottom of the bowl as necessary.

To assemble:
Note: The cake must be assembled on whatever surface you plan on serving it. Since the cake is so large, we took a box and covered it in aluminum foil to achieve a large, clean surface that was also easy to transport.

1. Place the first layer of cake onto the serving platter and, using a spatula, spread with a layer of cream. Use enough cream so that the cake is not visible underneath, but try not to use any more than necessary. Make sure to spread the cream all the way to the edges and corners.
2. Carefully place the next layer on top and spread with cream. Repeat the layering process with the remainder but make sure to leave one layer for crumbling afterward and do not spread cream onto the top layer. The left over cream should be put into the refrigerator.
3. Place a board over the top of the cake (cutting board or any other large, flat surface is fine) and then put some sort of heavy weight on top. Keep the cake with the weight on top in a cool environment over night so that the cream may penetrate through the cake layers.
4. The next day, remove the weights and trim the sides so that they are uniform. Spread the final layer of cream on top and crumble the last layer of cake to sprinkle over top of the cream. 
5. Enjoy...you are finally done!

Oat Fudge Bars

This past week was my last week at my current clinical placement and our group decided to do something nice for the staff on the unit by writing out a thank you card and providing some treats. Some of the girls purchased cookies and such but I of course took advantage of the opportunity to get in the kitchen and bake. Over the weekend I had bought a large bag of old-fashioned rolled oats because I have decided to try and make my own granola (though I haven't had a chance to do that yet). However I thought I would use the oats in some dessert-type capacity and bring the treats onto the unit.

The thing is...I don't like oats, or rather I don't like oatmeal. Apart from granola, I tend to stay away from any oat-related goods including muffins and cookies. But seeing as how one of my New Year's resolutions involves losing weight and coming up with healthier desserts I figured I should try to embrace oats a little more. Now I'm not going to lie...this recipe is definitely not the healthiest option as it contains a great deal of butter, chocolate, sugar, and a whole can of sweetened condensed milk. That being said, it also makes a large 9" x 13" pan and the bars can be cut into very manageable portions.

The recipe that I found online claimed that these oat fudge bars are supposed to replicate the ones sold by Starbucks. I've never actually tried the Starbucks version so I don't know if this claim is actually true, but they tasted pretty good in my opinion. After cutting and packaging the bars into boxes I had some pieces left over which I gave to my family. My brother said he liked the bars though they would have tasted better if they had a crunchy elements to them. I totally agreed with him because I love to have nuts in my dessert and I'm a bit of a texture snob. Unfortunately I have come to the realization by now that when baking for general events and parties where you don't know everyone, it's best to leave out the nuts in case of any allergies. But if I make these in the future for a more intimate gathering where I know everyone I will definitely include the nuts. My mom tried one too and said she would have just preferred straight dough with chocolate and skip the oats; she claimed they just got in the way of the fudginess of the chocolate. Everyone is entitle to their own opinion of course but sometimes a little bit of variety is nice too.

As for the staff on the unit, they were very thankful of our treats and card. It has been a wonderful six weeks and I really enjoyed working on the unit. I learned so many new things and was able to practice a lot of techniques related to surgical nursing. I'm looking forward to my next rotation but I will definitely miss the unit I was on and my current clinical group and instructor.

Oat Fudge Bars

For the oatmeal layer:

• 1 cup (8 tbsp) unsalted butter, room temperature
• 2 cups packed brown sugar
• 2 large eggs
• 1 tsp vanilla
• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 3 cups old-fashioned oats
• Optional: 1 cup chopped nuts (any variety)

For the chocolate layer:

• 1 14 oz can sweetened condensed milk
• 2 tbsp unsalted butter
• 1/4 tsp salt
• 2 cups chocolate chips

1. Combine the flour, baking soda, salt, and cinnamon in a large bowl and whisk to blend.
2. Beat the butter on medium speed until soft and creamy, about 30 seconds to 1 minute.
3. Add the sugar and continue to beat on medium-high speed until light and fluffy, about 2 minutes.
4. Beat in the eggs one at a time, then the vanilla, scraping the bowl as necessary.
5. With the mixer on low speed, mix in the dry ingredients just until incorporated.
6. Mix in the oats and nuts, if using, by hand until evenly combined.
7. To make the chocolate layer, set a heatproof bowl over a pan of simmering water to create a double-broiler. Combine the sweetened condensed milk, butter, salt, and chocolate chips and warm, stirring occasionally, until the chocolate chips and butter are completely melted.
8. Press three quarters of the oatmeal dough into a 9" x 13" pan lined with parchment or wax paper. Pour the chocolate mixture over top and spread evenly using a spatula. Crumble the remaining oatmeal dough and scatter evenly over top of the chocolate.
9. Bake at 350 degrees Fahrenheit for 25-30 minutes or until the chocolate starts pull away slightly from the sides.
10. Allow the bars to cool completely before slicing into desired sized bars.

Thai Vermicelli with Shrimp and Vegetables

This dish was meant to be a soup. Last weekend my mom approached me and asked me to make tom kah gai, a Thai lemongrass and chicken soup. At first I was ready to do it but then I asked her if I could make a different Thai soup instead featuring coconut milk, shrimp, and vermicelli rice noodles. My mom, having discovered a couple of months ago that she actually loves coconut milk, agreed to the idea.

So on Monday I came home from class, having bought all my ingredients the day before, and proceeded to prepare the soup. Eventually, I was pleased with the flavors and consistency so I removed the pot from the burner and went upstairs to work on some homework. My mom came home half and hour later and called me down, asking why I hadn't made the soup. "What do you mean?" I asked, and pointed to the pot. She opened the lid and showed me that my once liquid soup had thickened and turned into a creamy noodle dish with shrimp and vegetables immersed throughout, but definitely not a soup.

We both still ate the dish and quite enjoyed the flavor, but I was disappointed that it hadn't come out as I intended it to. I think that the problem lay in the noodles; I had meant to buy the type of vermicelli that look like "glassy" noodles and remain clear within the soup. Instead, my clear rice noodles turned white once they were added to the pot, releasing their starches in the liquid and thickening the soup in the process. A friend of mine suggested buying the vermicelli made of bean curd instead and after some research I discovered that these bean noodles, also known as "glass noodles" are in fact what I should have been looking for. Next time I'll know better but for now I'm still happy because the noodles were eaten up in a cinch.

Thai Vermicelli with Shrimp and Vegetables

• 1 large onion, chopped
• 1 tbsp chili garlic sauce
• 1 tbsp Ponzu sauce
• 2 tbsp freshly grated ginger
• 2 tsp chopped lemongrass
• 1 lime, juiced and zested
• 1 12 oz (400 mL) can coconut milk
• 4 cups chicken or vegetable stock
• 2 red bell peppers, sliced
• 2 cups shelled edamame
• 400 grams (about 30) pre-cooked shrimp 
• 100 grams vermicelli rice noodles
• 1/2 bunch cilantro, chopped

1.  In a large pot over high heat saute the onion until translucent, about 3-5 minutes.
2. Meanwhile, combine the chili garlic sauce, ponzu sauce, ginger, lemongrass, lime zest and juice and whisk together until homogenous.
3. Add the mixture to the onions and stir to coat evenly.
4. Add the coconut milk, stock, pepper, and edamame and stir well to combine. Bring the mixture to a boil then reduce to a simmer and continue to heat until the peppers soften.
5. Meanwhile, in a separate skillet heat the shrimp on high heat for about 1-2 minutes, making sure all of the excess water drains from them.
6. Using a slotted spoon, add the shrimp to the pot and stir through evenly.
7. To prepare the noodles, soak them in some lukewarm water for 5-7 minutes then drain and rinse with cold water. 
8. Add the noodles to the pot and gently stir to incorporate with the vegetables and shrimp. Use minimal stirring as the noodles tend to break easily. 
9. Finish off by stirring in the chopped cilantro, saving some to garnish on top. Although the dish may be liquidy at first, it will definitely thicken once the noodles release their starches.

Orange Pancakes with Cranberry Compote

I woke up this morning with a major pancake craving and, being me, I obviously wanted to try a new recipe. Lately I have been very much into making things with cranberries, such as my red wine poached pears with cranberry sauce (made several times now by request from my mom and brother) and other baked goods. I particularly enjoy the combination of sweet orange with tart cranberry and when I found a pancake recipe utilizing this perfect pairing I jumped on the chance to make it.

The pancakes turned out extremely airy and light with a gentle undertone of citrus. They were good, but the cranberry compote definitely put the pancakes over the edge. I started on the compote at the same time as the pancakes, which gave the cranberries plenty of time to pop open and release their juices. It was actually quite fun to listen to the little popping noises and watch the process. As I continued to make the pancakes, I left the compote to simmer and reduce, making it really thick and syrup-like. The end result spread nicely over the pancakes and provided a great contrasting tart flavor.

The reaction from my family also made breakfast quite entertaining. My mom complained that I can't make such delicious pancakes for breakfast because pancakes are not diet-friendly. Of course that didn't stop her from eating one "just to try". My brother decided to try every possible permutation of eating the pancakes with butter, maple syrup, the cranberry compote, and fresh orange slices. In the end, after 10 pancakes, he determined that the best tasting ones were those topped with either the cranberry compote alone or fresh orange slices, but not in combination. I was happy he found his "ultimate pancake" and quite amused in the process, having fulfilled my own cravings as well.

Orange Pancakes with Cranberry Compote
Makes about 25 palm-sized pancakes

• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 tbsp sugar
• 2 eggs, lightly beaten
• 2 cups yogurt
• 4 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup orange juice
• Zest of one orange

For the Cranberry Compote:

• 1 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 2 tbsp sugar

1. Whisk together the flour, sugar, baking powder and soda, and salt and set aside.
2. In a separate bowl, combine the eggs, yogurt, butter, orange juice and zest.
3. Add the wet ingredients to the dry and mix gently just until combined. The batter will be lumpy. If needed, thin out the batter with a little orange juice and milk.
4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour 1/3 cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.
5. Meanwhile, combine the ingredients for the cranberry compote in a small saucepan and bring to a boil. Once the cranberries start to pop, reduce the heat to a simmer and keep heating while making the pancakes. Stir occasionally until compote thickens, then remove from heat. Feel free to add some extra sugar if compote is too tart.

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking. 

Stuffed Mushrooms

A couple of nights ago I made these stuffed mushrooms after discovering a bag full of very large button mushrooms sitting in our fridge. Funny enough as I sit here and write this post I have just realized that I made stuffed zucchini with vegetable rice and cheese exactly one year prior on the same date. Maybe I should make it an annual tradition...

Regardless of the funny coincidence, I had actually been thinking to myself that I hadn't made any "stuffed" dishes in a while and these mushrooms presented the perfect opportunity. The stuffing mixture was just a random mix based on the ingredients I had in the fridge and pantry. After tasting the finished product, my mom and I both agreed that the stuffing tasted great but the mushrooms were a little too "meaty". The flavor was quite intense and she suggested that maybe next time I try pre-baking the mushrooms caps for 15 minutes, stuffing them, and then returning them to the oven for the last 5 minutes, just so that the panko crumbs crisp up and become golden. This sounded like a good idea because this way the mushrooms will soften on their own first and the stuffing doesn't actually need baking.

The real challenge in making these mushrooms actually came when I had to stick them in the oven. Unfortunately, our oven door has a poor design and there have been several occasions when the handle has come off the hinges. The first time it happened to me was when I was making cookies and cream cookies for my friend's birthday. Since then it has happened a couple more times but luckily my mother has been present each time to fix the problem. Generally what happens is that I open the oven door only to have the handle fall off and then I yell out for my mom to come rescue me. This time, I could tell the handle was loose and I warned her that I thought it would come off at any moment...and of course I was right. As I went to retrieve the mushrooms from the oven the handle came unhinged and I was left holding the oven door in one hand and the tray of mushrooms in the other. However unlike the previous times, my mom decided to try a new technique this time to fix the door. Now we just have to wait and see if this solves the problem any better.

Update: I have made the stuffed mushrooms again and followed my mom's suggestions. The mushrooms turned out great and by pre-baking them the intense "meaty" flavor became a non-issue. They were definitely a little softer and harder to handle when stuffing but worth the effort. My brother went especially crazy over them and said he never realized vegetables could taste so good. Success! 

Stuffed Mushrooms
Note: This recipe can be altered to be vegetarian or with meat. I suggest keeping the cream cheese as the base and the same proportions for the mix-ins. Also, I have changed the recipe directions based on my mom's suggestions.

• 12 large button mushrooms, stems removed and finely chopped
• 1/2 large onion, finely chopped
• 1 bell pepper, finely chopped
• 2-3 cloves garlic, minced
• 1/4 cup sundried tomatoes, finely chopped
• 1/4 bunch cilantro, finely chopped
• 8 oz (1 cup) cream cheese, softened
• 1 cup panko bread crumbs
• 1/4 cup parmesan cheese, grated
• Salt and pepper
• Olive oil

1. In a large skillet heat up some olive oil over medium heat then lightly saute the onions until translucent, about 2-3 minutes. I was using sundried tomatoes packed in oil so I actually used some of the oil from the jar in order to really infuse the flavor.
2. Add the chopped mushroom stems and cook until soft and brown.
3. Add the bell pepper, garlic, and sundried tomatoes and cook until the peppers soften, about 5 minutes. Season to taste with salt and pepper.
4. Remove the pan from the heat and set aside to cool slightly. Meanwhile prepare the mushroom caps by lightly drizzling with olive oil and seasoning with salt and pepper. Arrange the mushrooms on a baking tray, stem side down, lined with parchment paper or aluminum foil and bake at 375 degrees Fahrenheit for 12 minutes.
5. While the mushroom caps are in the oven, finish preparing the stuffing by mixing the skillet ingredients with the cream cheese and cilantro. 
6. Allow the mushroom caps to cool slightly (just enough so that they are easy to handle) and then empty any liquid that may have pooled inside them. Proceed to carefully spoon the stuffing mixture into and on top of the caps. Mix the panko crumbs together with the grated parmesan and dip each mushroom, stuffing side down, into the mix.
7. Return the tray with the mushrooms to the oven and stick under the broiler until the panko crumbs turn golden, about 5 minutes.