Ingredients:

  • 20 oz cremini mushrooms
  • 1 tbsp olive oil
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup panko breadcrumbs
  • 1 tbsp melted butter
  • 1 tsp dried oregano

Instructions:

  1. Gently wipe the mushroom caps with a damp paper towel to remove debris without soaking them.
  2. Carefully remove the stems from the caps. Finely chop 2 tablespoons of the stems to save for the filling or discard.
  3. Line a baking sheet with parchment paper and lightly brush the outside of each mushroom cap with olive oil.
  4. In a medium bowl, beat the softened cream cheese until smooth.
  5. Fold in the minced garlic, Parmesan cheese, chopped parsley, salt, and black pepper until the mixture is uniform.
  6. Spoon approximately 1 teaspoon of the cheese filling into each mushroom cap and smooth the top.
  7. In a small bowl, mix panko breadcrumbs, melted butter, and dried oregano. Press a pinch of this mixture onto the top of each filled mushroom.
  8. Bake at 400°F (200°C) for 20–25 minutes until the tops are golden brown.