Instructions
- Preheat your oven to 375°F (190°C).
- Carefully remove the stems from the mushrooms and set the caps aside. Finely chop the stems.
- In a bowl, mix together the cream cheese, chopped mushroom stems, garlic, parsley, Parmesan cheese, salt, and pepper until well combined.
- Fill each mushroom cap with the cream cheese mixture, packing it in generously.
- Place the stuffed mushrooms on a baking sheet and lightly drizzle with olive oil.
- Bake in the preheated oven for about 20 minutes or until the mushrooms are tender and the tops are golden brown.
- Serve warm and enjoy the burst of flavors!
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving