Ingredients:

  • 1 lb white button or cremini mushrooms, stems removed
  • 1 tbsp unsalted butter
  • 4 oz cream cheese, softened to room temperature
  • 1/3 cup Parmesan cheese, finely grated
  • 3 cloves garlic, minced
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 pinch cayenne pepper

Instructions:

  1. Clean the mushrooms with a damp paper towel. Carefully remove the stems.
  2. Finely mince the mushroom stems and sauté them in a skillet with butter over medium heat until the water has evaporated and the stems are browned and fragrant.
  3. Add the minced garlic to the skillet and cook for 60 seconds until fragrant.
  4. Remove from heat and transfer the mixture to a bowl.
  5. Stir in the softened cream cheese, Parmesan, parsley, salt, pepper, and cayenne, mixing until a smooth, velvety paste forms.
  6. Spoon the mixture generously into each mushroom cap, pressing down slightly to ensure the filling stays put.
  7. Arrange the stuffed mushrooms on a baking sheet.
  8. Sprinkle the top of each mushroom with a pinch of Panko and extra Parmesan.
  9. Bake at 400°F (200°C) for 20-25 minutes until the caps are tender and the tops are golden brown.