# Components:
→ Produce
01 - 16 large white or cremini mushrooms
02 - 1 garlic clove, minced
→ Dairy & Prepared Cheeses
03 - 3.5 oz cream cheese, softened
04 - 2 oz grated Parmesan cheese
05 - 2 oz shredded mozzarella cheese
→ Herbs & Spices
06 - 2 tbsp chopped fresh parsley
07 - 1 tbsp chopped chives
08 - 1/4 tsp freshly ground black pepper
09 - 1/8 tsp salt
→ Pantry Staples
10 - 2 tbsp breadcrumbs (use gluten-free if needed)
11 - 1 tbsp olive oil
# Directions:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Gently clean the mushrooms with a damp paper towel. Remove stems and set caps aside. Finely chop the reserved mushroom stems.
03 - In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and minced garlic; sauté for 2-3 minutes until softened.
04 - In a bowl, combine the sautéed mushroom stems and garlic with the softened cream cheese, grated Parmesan, shredded mozzarella, fresh parsley, chopped chives, salt, and freshly ground black pepper until thoroughly incorporated.
05 - Carefully spoon the prepared cheese filling into each mushroom cap, slightly mounding the mixture.
06 - In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil. Sprinkle this mixture evenly over the stuffed mushroom caps.
07 - Place the stuffed mushrooms onto the prepared baking sheet, ensuring they are evenly spaced.
08 - Bake for 18-20 minutes, or until the topping is golden brown and the mushrooms are tender.
09 - Allow the stuffed mushroom caps to cool slightly before serving. Garnish with additional fresh parsley if desired.
