Ingredients:

  • 12 large white or cremini mushrooms
  • 1 cup cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs (preferably panko)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for drizzling)

Instructions:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Mushrooms: Gently clean the mushrooms with a damp cloth or paper towel. Remove the stems carefully by twisting them off; set aside for later use.
  3. Make the Filling: Finely chop the mushroom stems that youve removed. In a medium mixing bowl, combine chopped mushroom stems, softened cream cheese, grated Parmesan cheese, breadcrumbs, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined and you have a creamy filling.
  4. Stuff the Mushrooms: Using a small spoon or your fingers, fill each mushroom cap generously with the prepared filling. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
  5. Drizzle Olive Oil: Lightly drizzle olive oil over each stuffed mushroom for added flavor and moisture.
  6. Bake in Oven: Bake in preheated oven for about 20 minutes or until golden brown and bubbly on top.
  7. Cool & Serve: Allow them to cool slightly before serving warm as an appetizer or light snack.