Easy Stuffed Mushrooms

🥘 Ingredients

• cooking
• extra-virgin olive oil
  1 Tbsp
• fresh parsley
  2 Tbsp
• freshly ground pepper
  1/4 tsp
• garlic cloves
  2
• grated Parmesan cheese
  4 tbsp
• medium cremini or white button mushrooms
  1 lb
• mushroom
• panko breadcrumbs
  4 tbsp
• reduced-fat cream cheese (Neufchâtel)
  2 oz
• salt
  1/4 tsp
• small shallot
  1

🍳 Cookware

• rimmed
• parchment
• medium
• medium

1. 1

   Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly coat with cooking spray.

   cooking
2. 2

   Clean the medium cremini or white button mushrooms with a damp paper towel. Carefully remove the stems; set the caps aside and finely chop the stems.

   medium cremini or white button mushrooms: 1 lb
3. 3

   Heat the extra-virgin olive oil in a medium skillet over medium heat. Add the chopped mushroom stems, small shallot , and minced garlic cloves . Cook, stirring occasionally, until the moisture has evaporated and the mixture is tender (about 5 to ⏱️ 7 minutes ). Remove from heat and let cool slightly.

   extra-virgin olive oil: 1 Tbsp, mushroom, small shallot: 1, garlic cloves: 2
4. 4

   In a medium bowl, combine the sautéed mixture with the reduced-fat cream cheese (Neufchâtel) , grated Parmesan cheese , fresh parsley , salt , and freshly ground pepper . Stir until well blended.

   reduced-fat cream cheese (Neufchâtel): 2 oz, grated Parmesan cheese: 4 tbsp, fresh parsley: 2 Tbsp, salt: 1/4 tsp, freshly ground pepper: 1/4 tsp
5. 5

   Place the mushroom caps on the prepared baking sheet, cavity-side up. Spoon about 1 to 2 teaspoons of the filling into each cap, pressing slightly to pack it in. Sprinkle the panko breadcrumbs evenly over the tops.

   panko breadcrumbs: 4 tbsp
6. 6

   Bake for 15 to ⏱️ 20 minutes , or until the mushrooms are tender and the breadcrumb topping is golden brown.
7. 7

   Garnish with additional fresh parsley if desired and serve warm.