Ingredients

• 24 large white button mushrooms or cremini mushrooms
• 8 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1/2 cup Italian breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare mushrooms: Clean mushrooms with a damp paper towel. Remove stems by gently twisting them out. Finely chop the stems and set aside. Brush the mushroom caps with olive oil.
3. Cook the stems: In a skillet over medium heat, sauté the chopped mushroom stems with 1 tablespoon butter until softened, about 3-4 minutes. Add garlic and cook for 1 minute more. Let cool slightly.
4. Make the filling: In a bowl, combine softened cream cheese, Parmesan, cooked mushroom stems, parsley, thyme, salt, and pepper. Mix until well combined.
5. Stuff the mushrooms: Spoon the cream cheese mixture into each mushroom cap, mounding slightly. Place on the prepared baking sheet.
6. Add topping: Mix breadcrumbs with melted butter. Sprinkle over the stuffed mushrooms.
7. Bake: Bake for 20-25 minutes until mushrooms are tender and tops are golden brown. Let cool for a few minutes before serving.