Ingredients:

  • 12 large cremini or button mushrooms (stems removed)
  • 1 cup cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs (preferably panko for extra crunch)
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil
  • for drizzling
  • Red pepper flakes
  • for a kick (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Gently clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems without breaking the caps, then chop the stems finely.
  3. In a medium bowl, combine softened cream cheese, grated Parmesan cheese, breadcrumbs, minced garlic, chopped mushroom stems, fresh parsley, oregano, salt and pepper. Mix well until fully combined.
  4. Using a small spoon or your fingers, fill each mushroom cap with about one tablespoon of filling. Press gently but firmly so that they are packed in.
  5. Place stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased with olive oil.
  6. Lightly drizzle olive oil over each stuffed mushroom for added flavor and moisture.
  7. Bake in preheated oven for about 20 minutes or until golden brown and heated through.
  8. Remove from oven and let cool slightly before serving warm as an appetizer or snack!