Ingredients:

  • 12 large button mushrooms (approximately 300 grams)
  • 1 cup (100g) breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (60ml) cream cheese, softened
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup (25g) grated mozzarella cheese (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Clean the mushrooms with a damp cloth and remove the stems.
  3. Finely chop the stems and set them aside.
  4. In a mixing bowl, combine breadcrumbs, Parmesan cheese, cream cheese, garlic, parsley, chopped stems, olive oil, salt, and pepper.
  5. Fill each mushroom cap with the filling mixture using a spoon or scoop, mounding it slightly on top.
  6. Place the stuffed mushrooms on a baking sheet, and if desired, sprinkle mozzarella on top.
  7. Bake for 20 minutes or until the mushrooms are tender and the tops are golden brown.
  8. Serve warm, garnished with additional parsley if desired.