Baked Stuffed Mushrooms

Tender cremini mushroom caps are filled with a savory mixture of cream cheese, Parmesan, garlic, parsley, and crisp breadcrumbs, then baked until golden and bubbling.

Prep: 20 min · Cook: 20 min · Yield: 6 · Method: Oven

Ingredients

• 18 cremini mushrooms
• 1 tablespoon olive oil
• 0.5 cup plain breadcrumbs
• 4 ounces cream cheese
• 0.5 cup parmesan cheese
• 2 cloves garlic
• 2 tablespoons fresh parsley
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper

Cooking instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment or lightly grease it. (about 10 min) — 400°F
2. Wipe the mushrooms clean. Remove the stems and finely chop them, leaving the caps intact. Arrange the caps, hollow side up, on the prepared baking sheet and brush them lightly with olive oil. (about 5 min) — 400°F
3. In a bowl, combine the chopped mushroom stems, breadcrumbs, cream cheese, Parmesan, minced garlic, parsley, salt, and pepper. Stir until evenly mixed. (about 5 min)
4. Spoon the filling into the mushroom caps, mounding it slightly. Bake until the mushrooms are tender and the filling is hot, bubbling, and golden on top. (about 18 min) — 400°F
5. Rest for 5 minutes, then serve warm. (about 5 min)