# Components:
→ Mushrooms
01 - 18 large white or cremini mushroom caps, stems removed and reserved
→ Filling
02 - 3/4 cup fresh breadcrumbs (approximately 80 g)
03 - 4 oz cream cheese, softened (approximately 115 g)
04 - 1/2 cup grated Parmesan cheese (approximately 50 g)
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)
# Method:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a round ovenproof dish.
02 - Clean mushroom caps with a damp paper towel. Finely chop the reserved mushroom stems.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped mushroom stems and minced garlic; sauté for 2 to 3 minutes until softened.
04 - In a mixing bowl, blend sautéed mushroom stems and garlic with cream cheese, fresh breadcrumbs, grated Parmesan, parsley, dried thyme, salt, and black pepper until thoroughly combined.
05 - Using a spoon or piping bag, generously fill each mushroom cap with the prepared mixture.
06 - Place the stuffed mushroom caps in a ring formation on the prepared baking sheet or dish, allowing them to touch slightly. Brush the tops with the remaining 1 tablespoon of olive oil.
07 - Bake in the preheated oven for 20 to 25 minutes until the mushrooms are tender and the tops turn golden brown.
08 - Optionally, sprinkle with finely sliced fresh chives before serving. Serve warm.
