Ingredients:

  • 1 lb medium Cremini mushrooms
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 8 oz cream cheese, softened
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, grated
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp additional Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Clean the mushrooms with a damp paper towel and remove the stems. In a bowl, toss the caps with extra virgin olive oil and kosher salt. Arrange the caps cavity-side up on the baking sheet.
  3. In a medium mixing bowl, combine the softened cream cheese, 1/2 cup Parmesan, grated garlic, parsley, oregano, and black pepper. Fold until the mixture is uniform and airy.
  4. Using a small spoon, scoop approximately 1 tablespoon of the filling into each mushroom cap, mounding it slightly.
  5. In a separate small dish, mix the Panko breadcrumbs, melted butter, and the additional 1 tablespoon of Parmesan cheese. Press the cheese-filled side of each mushroom into the Panko mixture to coat.
  6. Place the tray in the center of the oven and bake for 20 minutes, or until the topping is golden brown and the mushrooms are tender.