# Components:
→ Mushrooms
01 - 16 large white or cremini mushrooms
02 - 1 tablespoon olive oil
→ Filling
03 - 3.5 ounces cream cheese, softened
04 - 2 ounces grated mozzarella cheese
05 - 1 ounce grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - 2 tablespoons fresh chives, finely chopped
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons gluten-free breadcrumbs or regular breadcrumbs
→ Topping
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon olive oil
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Gently clean the mushrooms and carefully remove the stems. Reserve the mushroom caps and finely chop the stems.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped stems and minced garlic for about 2–3 minutes until softened and fragrant. Allow to cool slightly.
04 - In a mixing bowl, blend the softened cream cheese, grated mozzarella, 1 ounce grated Parmesan, sautéed stems and garlic, chopped parsley, chives, salt, black pepper, and breadcrumbs until thoroughly incorporated.
05 - Spoon the cheese filling generously into each mushroom cap and place them cavity-side up on the prepared baking sheet.
06 - Sprinkle each filled mushroom with 2 tablespoons of grated Parmesan, then drizzle with 1 tablespoon olive oil.
07 - Transfer the mushrooms to the oven and bake for 18–20 minutes, or until the mushrooms are tender and the tops are golden brown.
08 - Serve warm, garnished with extra chopped herbs if desired.
