Cheese-Stuffed Mushrooms

1. 1
   prep · ~10 min

   Preheat the oven and prep the mushrooms.

   1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

   2.Gently clean the mushrooms with a damp paper towel to remove any dirt.

   3.Remove the stems from each mushroom cap. Finely chop the stems and set aside.
2. 2
   saute · ~7 min

   Sauté the mushroom stems and aromatics.

   1.Heat olive oil in a small skillet over medium heat.

   2.Add the chopped mushroom stems and minced onion. Cook until soft and any liquid has evaporated, about 5 minutes.

   3.Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and cool slightly.

   TIPGet the mushroom mixture as dry as possible before mixing; it keeps the filling from becoming watery.
3. 3
   mix · ~3 min

   Make the creamy cheese filling.

   1.In a medium mixing bowl, combine the softened cream cheese, grated parmesan, and shredded mozzarella.

   2.Stir in the cooled mushroom stem mixture, chopped parsley, dried oregano, salt, and black pepper.

   3.Fold everything together until a smooth, uniform filling forms.
4. 4
   assemble · ~5 min

   Stuff the mushroom caps generously.

   1.Using a small spoon, heap the filling into each mushroom cap, pressing gently to pack it in.

   2.The filling should mound slightly above the cap; don't worry—it doesn't spread much during baking.

   3.Sprinkle a pinch of breadcrumbs over the top of each stuffed mushroom for crunch.
5. 5
   bake · ~20 min

   Bake until golden and bubbly.

   Place the stuffed mushrooms on the prepared baking sheet. Bake for 18 to 20 minutes, until the filling is hot and bubbly and the breadcrumb topping is golden brown.

6. 6
   garnish · ~1 min

   Garnish with fresh parsley and serve warm.

   1.Sprinkle the baked mushrooms with the remaining fresh parsley.

   2.Arrange on a platter and serve immediately while the cheese is still molten and gooey.

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