Stuffed Mushrooms

Ingredients

• 24 large white button mushrooms (about 1.5 lbs)
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmesan cheese
• 4 cloves garlic, minced
• 1/4 cup fresh Italian parsley, finely chopped
• 2 tbsp fresh chives, minced
• 1/2 cup panko breadcrumbs
• 3 tbsp unsalted butter, melted
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
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. 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. 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. 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. 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. Bake for 22-25 minutes until the mushrooms are tender, the filling is heated through, and the tops are golden brown and crispy.
8. Let cool for 5 minutes before serving. Garnish with additional fresh parsley if desired.