Ingredients:

  • 12 large Baby Bella (Cremini) Mushrooms, cleaned and stems removed
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 8 ounces (225 g) Full-Fat Cream Cheese, softened at room temperature
  • 1/2 cup (50 g) Finely Grated Parmesan Cheese
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Mixed Herbs (such as Herbes de Provence or Italian Seasoning)
  • 1/4 cup Pre-cooked Bacon Bits, Crumbled Prosciutto, or Finely Diced Ham (Optional)
  • 2 Tablespoons Panko Breadcrumbs
  • 1 Teaspoon Unsalted Butter, melted

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Gently wipe the mushrooms clean and remove the stems. Place the mushroom caps hollow-side up on the prepared baking sheet.
  2. Lightly brush the tops and insides of the caps with the olive oil. Season the insides of the caps generously with salt and pepper.
  3. In a medium mixing bowl, combine the softened cream cheese, Parmesan cheese, garlic powder, dried mixed herbs, and the optional meat component. Mix thoroughly using a rubber spatula until the mixture is completely combined and homogenous.
  4. Scoop generous amounts of the cheese mixture into each mushroom cap. Press the filling firmly into the cavity, creating a slight dome or mound above the rim.
  5. Prepare the topping: In a small bowl, toss the Panko breadcrumbs with the melted butter until coated. Sprinkle the buttered Panko evenly over the top of the stuffed mushrooms.
  6. Bake for 18 to 20 minutes, or until the cheese filling is hot and bubbly, and the Panko topping is golden brown and crisp.
  7. Remove from the oven and allow to cool on the tray for 2–3 minutes before serving.