Ingredients:
20 medium button or cremini mushrooms
2 tbsp olive oil (plus more for brushing)
3 cloves garlic, minced
½ cup breadcrumbs (Panko preferred for crunch)
½ cup cream cheese, softened
¼ cup grated Parmesan cheese (plus extra for topping)
¼ cup shredded mozzarella cheese
2 tbsp fresh parsley, chopped
1 tsp dried Italian herbs (oregano, basil, thyme)
Salt & pepper to taste
Instructions:
Prep the Mushrooms
Clean mushrooms gently with a damp paper towel.
Remove the stems and finely chop them (don’t waste them – they add flavor!).
Cook the Filling
Heat olive oil in a skillet.
Sauté garlic and chopped mushroom stems until soft and fragrant.
Add breadcrumbs, parsley, and Italian herbs. Cook 1–2 minutes, then remove from heat.
Make the Cheese Mixture
In a bowl, mix cream cheese, Parmesan, mozzarella, and the sautéed mushroom mixture.
Season with salt and pepper.
Stuff the Mushrooms
Spoon filling into each mushroom cap generously.
Arrange them on a baking sheet or dish.
Sprinkle extra Parmesan on top.
Bake
Preheat oven to 190°C (375°F).
Bake for 18–20 minutes, until mushrooms are tender and tops are golden brown.
Serve
Garnish with fresh parsley.
Serve warm as an appetizer or side dish.