Super Stuffed Mushrooms

12 large white mushrooms
2 tablespoons olive oil
1 small sweet onion, finely chopped
2 stalks celery, finely chopped
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
1/2 cup Panko crumbs or unseasoned bread crumbs
1/4 cup finely chopped fresh parsley

1. Preheat oven to 400 degrees.
2. Remove stems from mushroom caps and chop finely.
3. Place mushroom caps on a parchment lined rimmed baking sheet, stem side down.
4. Bake for 5-10 minutes until you see their natural water come out.
5. Remove from oven and set aside.
6. Heat oil in large skillet over medium-high heat.
7. Add chopped mushroom stems and cook 5 minutes, stirring frequently.
8. Add the next 8 ingredients (onion through black pepper) and sauté for 5 minutes
9. Turn off heat, let cool slightly and add panko crumbs, cheese and parsley. Stir well to combine.
10. Fill all mushroom caps then press down slightly and top them all off.
11. Bake for about 25 minutes until golden brown.
12. Enjoy!