# Components:
→ Mushrooms
01 - 18 large white or cremini mushroom caps, stems removed and reserved
→ Filling
02 - 3/4 cup fresh breadcrumbs (approximately 2.8 oz)
03 - 4 oz cream cheese, softened
04 - 1/2 cup grated Parmesan cheese (about 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 - Clean mushroom caps with a damp paper towel. Finely chop the reserved mushroom stems.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems and minced garlic; sauté for 2 to 3 minutes until softened.
04 - In a mixing bowl, combine sautéed stems and garlic with softened cream cheese, breadcrumbs, grated Parmesan, chopped parsley, dried thyme, salt, and black pepper. Mix thoroughly until well blended.
05 - Fill each mushroom cap generously with the prepared filling using a spoon or piping bag.
06 - Place the stuffed mushroom caps in a ring shape on the prepared baking sheet or dish, arranging them so their edges slightly touch. Brush the tops lightly with the remaining olive oil.
07 - Bake in the preheated oven for 20 to 25 minutes, until mushrooms are tender and the filling is golden on top.
08 - Sprinkle the baked mushrooms with fresh chives if desired. Serve warm.
