# What You'll Need:
→ Mushrooms
01 - 18 large white or cremini mushroom caps, stems removed and reserved
→ Filling
02 - 3/4 cup fresh breadcrumbs
03 - 4 oz cream cheese, softened
04 - 1/2 cup grated Parmesan cheese
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)
# Step-by-Step Guide:
01 - Set the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a round ovenproof dish.
02 - Clean the mushroom caps using a damp paper towel. Finely chop the reserved mushroom stems.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic; cook for 2 to 3 minutes until softened.
04 - In a mixing bowl, combine the sautéed stems and garlic, cream cheese, breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Mix thoroughly until well blended.
05 - Fill each mushroom cap generously with the filling using a spoon or piping bag.
06 - Place the stuffed mushroom caps in a ring formation on the prepared baking sheet or dish, ensuring they touch slightly. Brush the tops with the remaining olive oil.
07 - Bake for 20 to 25 minutes, until mushrooms are tender and the filling is golden on top.
08 - Optionally sprinkle with finely sliced fresh chives. Serve warm.
