# Components:
→ Mushrooms
01 - 18 large white or cremini mushroom caps, stems removed and reserved
→ Filling
02 - 3/4 cup fresh breadcrumbs (about 2.8 oz)
03 - 4 oz cream cheese, softened
04 - 1/2 cup grated Parmesan cheese (about 1.8 oz)
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)
# Directions:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a round ovenproof dish.
02 - Wipe mushroom caps clean with a damp paper towel. Finely chop reserved mushroom stems.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems and minced garlic; sauté for 2–3 minutes until softened.
04 - In a mixing bowl, combine the sautéed stems and garlic with cream cheese, breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Mix thoroughly until smooth and evenly blended.
05 - Fill each mushroom cap generously with the prepared filling using a spoon or piping bag.
06 - Arrange the stuffed mushroom caps in a ring on the prepared baking sheet or dish, placing them close together. Brush the tops with the remaining tablespoon of olive oil.
07 - Bake in the preheated oven for 20 to 25 minutes, or until mushrooms are tender and the tops are golden brown.
08 - Sprinkle with finely sliced chives if desired. Serve warm.
