Ingredients:

  • 24 medium Cremini mushrooms (approx. 1 lb)
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 8 oz cream cheese, softened
  • 2 cloves garlic, grated
  • 0.25 cup finely grated Parmesan cheese
  • 0.25 cup fresh Italian parsley, chopped
  • 0.25 tsp black pepper, freshly cracked
  • 0.33 cup panko breadcrumbs
  • 2 tbsp finely grated Parmesan cheese (for topping)
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Clean mushrooms with a damp towel and remove stems. Reserve stems for another use.
  3. Toss mushroom caps in olive oil and salt.
  4. Place upside down on a baking sheet and roast for 8 minutes to release excess moisture.
  5. Remove the tray and flip the mushrooms over on a paper towel to drain the caps.
  6. In a bowl, combine 8 oz softened cream cheese, 2 grated garlic cloves, 0.25 cup Parmesan, 0.25 cup parsley, and 0.25 tsp black pepper until the mixture is completely smooth.
  7. In a separate small bowl, stir together 0.33 cup panko, 2 tbsp Parmesan, and 1 tbsp melted butter until the crumbs look like wet sand.
  8. Spoon or pipe the cream cheese mixture into the par roasted caps.
  9. Press the panko mixture onto the top of each stuffed mushroom. Ensure the topping is packed tightly so it doesn't fall off.
  10. Return mushrooms to the oven and bake for 10-12 minutes until the tops are golden brown and the filling is heated through.