Ingredients
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16–20 medium white or cremini mushrooms, stems removed and cleaned
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4 oz cream cheese, softened
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1/4 cup grated Parmesan cheese
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2 cloves garlic, minced
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1/4 cup Italian-style breadcrumbs
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2 tablespoons chopped parsley (plus more for garnish)
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1 tablespoon olive oil
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Salt and pepper, to taste
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Optional: 2 tablespoons chopped cooked bacon or sausage, or shredded mozzarella
Instructions
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Preheat oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper.
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Clean the mushrooms:
Gently remove stems and set mushroom caps aside. Finely chop the stems. -
Sauté the filling:
In a skillet, heat olive oil over medium heat. Add chopped mushroom stems and garlic. Cook for 3–4 minutes until softened. Let cool slightly. -
Make the stuffing:
In a bowl, mix sautéed stems, cream cheese, Parmesan, breadcrumbs, parsley, salt, and pepper. Add optional bacon or sausage if using. -
Stuff the mushrooms:
Fill each mushroom cap with a spoonful of the mixture, pressing slightly to pack. -
Bake for 18–20 minutes, or until mushrooms are tender and tops are golden.
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Garnish with fresh parsley and serve warm.