Ingredients:

  • 1 lb white button or cremini mushrooms, stems removed
  • 2 tbsp melted unsalted butter
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Clean mushrooms with a damp paper towel and carefully remove the stems to create a hollow bowl.
  2. Arrange mushroom caps on a parchment-lined baking sheet and brush lightly with melted butter.
  3. Roast at 400°F (200°C) for 5 minutes to release initial moisture.
  4. In a medium bowl, combine softened cream cheese and grated Parmesan until smooth.
  5. Fold in the Panko breadcrumbs, minced garlic, and chopped parsley.
  6. Stir in salt and pepper until the mixture is uniform and holds its shape.
  7. Spoon roughly 1 tbsp of filling into each pre-roasted mushroom cap, pressing down slightly.
  8. Bake for 12–15 minutes until the tops are mahogany-colored and the edges of the mushrooms are crisp.