Ingredients

• Mushrooms:

  • 24 large white or cremini mushrooms, cleaned and stems removed

• Filling:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup cream cheese, softened
  • Salt and freshly ground black pepper, to taste

• Topping:

  • 1/4 cup shredded mozzarella cheese (optional)
  • Fresh parsley, chopped (for garnish)

Preparation Steps

1. Prepare the Mushrooms:

   • Preheat the oven to 375°F (190°C).
   • Gently clean the mushrooms with a damp cloth and remove the stems. Finely chop the stems and set aside.

2. Prepare the Filling:

   • In a skillet over medium heat, heat the olive oil.
   • Add the chopped onion and sauté until translucent, about 3–4 minutes.
   • Stir in the minced garlic and chopped mushroom stems; cook for an additional 2–3 minutes until tender.
   • Remove from heat and let the mixture cool slightly.
   • In a bowl, combine the sautéed mixture with breadcrumbs, Parmesan cheese, cream cheese, and chopped parsley. Mix until well combined. Season with salt and pepper to taste.

3. Stuff the Mushrooms:

   • Arrange the mushroom caps on a baking sheet, cavity side up.
   • Spoon the filling into each mushroom cap, pressing gently to mound slightly.
   • If desired, sprinkle shredded mozzarella cheese on top of each stuffed mushroom.

4. Bake:

   • Bake in the preheated oven for 18–20 minutes, or until the mushrooms are tender and the tops are golden brown.

5. Serve:

   • Remove from the oven and let cool for a few minutes.
   • Garnish with additional chopped parsley before serving.