Stuffed Mushrooms

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.

2. 2

   Clean the mushrooms by wiping them with a damp paper towel. Gently twist and remove the stems, then use a small spoon to scrape out the gills to create more room for filling. Finely chop the stems and set aside.

3. 3

   Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic, sautéing for 4-5 minutes until softened and fragrant. Remove from heat and let cool slightly.

4. 4

   In a medium bowl, combine the softened cream cheese, 1/4 cup of the Parmesan cheese, sautéed stem mixture, parsley, chives, salt, black pepper, and red pepper flakes. Mix until thoroughly combined.

5. 5

   Arrange the mushroom caps on the prepared baking sheet, cavity side up. Generously fill each mushroom with the cream cheese mixture, mounding it slightly on top.

6. 6

   In a small bowl, mix together the panko breadcrumbs, remaining 1/4 cup Parmesan cheese, and melted butter. Sprinkle this mixture evenly over each stuffed mushroom, pressing gently to adhere.

7. 7

   Bake for 22-25 minutes until the mushrooms are tender, the filling is heated through, and the tops are golden brown and crispy.

8. 8

   Let cool for 5 minutes before serving. Garnish with additional fresh parsley if desired.