# Components:
→ Mushrooms
01 - 18 large white or cremini mushroom caps, stems removed and reserved
→ Filling
02 - 3/4 cup fresh breadcrumbs (approx. 3 oz)
03 - 4 oz cream cheese, softened
04 - 1/2 cup grated Parmesan cheese (approx. 1.75 oz)
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 cloves garlic, minced
07 - 2 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Garnish
11 - 2 tablespoons fresh chives, finely sliced (optional)
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a round ovenproof dish.
02 - Wipe mushroom caps with a damp paper towel. Finely chop reserved mushroom stems.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped stems and garlic; sauté for 2 to 3 minutes until softened.
04 - In a mixing bowl, combine sautéed stems and garlic with cream cheese, breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Stir until evenly mixed.
05 - Use a spoon or piping bag to generously fill each mushroom cap with the cheese mixture.
06 - Place stuffed caps in a ring on the prepared baking surface, arranging them so they slightly touch. Brush the tops with remaining olive oil.
07 - Bake for 20 to 25 minutes until mushrooms are soft and tops have a golden hue.
08 - Sprinkle with sliced chives if desired. Serve warm.
