Stuffed Mushrooms

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Clean the mushrooms with a damp paper towel and carefully remove the stems. Finely chop the stems and set aside.

3. 3

   Heat 1 tablespoon of olive oil in a small pan over medium heat. Add minced garlic and chopped mushroom stems, cooking for 3-4 minutes until softened.

4. 4

   In a mixing bowl, combine the cooked mushroom stems and garlic with cream cheese, half of the Parmesan cheese, half of the breadcrumbs, and chopped parsley. Season with salt and pepper to taste.

5. 5

   Brush the mushroom caps with the remaining olive oil and arrange them cavity-side up on the prepared baking sheet.

6. 6

   Fill each mushroom cap generously with the cream cheese mixture using a small spoon.

7. 7

   In a small bowl, mix the remaining Parmesan cheese and breadcrumbs. Sprinkle this mixture over the filled mushrooms.

8. 8

   Bake for 20-25 minutes until the mushrooms are tender and the topping is golden brown and crispy.

9. 9

   Let cool for 5 minutes before serving. Serve warm as an appetizer or side dish.