If you love mushrooms and cheese, you’ll love these Parmesan stuffed mushrooms. This is a surprisingly easy recipe, packed full of flavor. The stuffing has cream cheese, herbs, garlic and breadcrumbs. The mushrooms are stuffed and then baked. Once baked, I dare you to eat only one because I doubt just eating one will satisfy your hunger. If this sounds like a recipe you would like to make, follow along step by step and check out my video tutorial. Let’s go!

Supplies

Some of the Tools I've used

Step 1: Ingredients

1 ½ lb. baby mushrooms
2 tablespoons butter (29 g)
2 cloves garlic, minced
¼ cup breadcrumbs (30 g)
¼ teaspoon onion powder (1 g)
¼ teaspoon ground cayenne pepper (1 g)
Salt and Pepper (to taste)
¼ cup freshly grated Parmesan, plus more for topping (45 g)
4 oz. cream cheese, softened
2 tablespoon freshly chopped parsley (5 g)
1 tablespoon freshly chopped thyme (2 g)

Step 2: Prepare Baking Sheet

Preheat oven to 400 degrees F. Grease a baking sheet with cooking spray. Clean mushrooms.

Step 3: Remove Mushroom Stems

Remove stems from mushrooms and place mushroom caps on baking sheet. Roughly chop stems.

Step 4: Cook Mushroom Stems

In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out this takes about 5 minutes.

Step 5: Add Garlic

Add garlic and cook until fragrant about 30 seconds to a minute be careful to not burn the garlic.

Step 6: Toast Breadcrumbs

Add breadcrumbs and let toast slightly, 3 minutes. You will see that the breadcrumbs gets golden brown. Make sure you are stirring so the breadcrumbs don't burn.