Ingredients:

  • 1 lb baby bella or cremini mushrooms, cleaned and stemmed
  • 2 tbsp olive oil
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup plain breadcrumbs or panko
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Remove the stems from the mushrooms. Gently wipe the caps with a damp paper towel to avoid soaking them. Arrange the caps open-side up on a baking sheet and lightly drizzle with 1 tbsp of olive oil.
  2. In a medium bowl, combine the softened cream cheese, Parmesan, minced garlic, and parsley. Fold in the breadcrumbs, salt, and black pepper until the mixture is velvety smooth.
  3. Using a small cookie scoop or teaspoon, fill each mushroom cap with approximately 2 tsp of the filling mixture, pressing down slightly to secure it.
  4. Drizzle the remaining olive oil over the tops of the stuffed mushrooms.
  5. Bake at 400°F (200°C) for 20–25 minutes until the mushrooms are tender and the tops are golden brown.