Ingredients
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25 whole medium white mushrooms
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2 tbsp olive oil, divided
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2 cloves garlic, minced
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1 (5.3 oz) pkg spreadable garlic and herb cheese, at room temperature
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1 cup panko bread crumbs, divided
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1/2 cup grated Parmesan cheese
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2 tbsp chopped parsley
Steps
1
Preheat oven to 425°F. Line a baking sheet with foil. Remove stems from the mushrooms and reserve. Arrange mushroom caps on prepared pan and season with salt and pepper. Finely chop mushroom stems.
2
In a 10-inch nonstick skillet, heat 1 tbsp oil on medium. Add mushroom stems and the garlic. Season with salt and pepper. Cook 5–7 min., until softened. Transfer to a bowl and let cool slightly.
3
To bowl, add and stir together the spreadable cheese, 2/3 cup bread crumbs, and Parmesan cheese. Divide cheese filling among mushroom caps. In a medium bowl, stir together remaining 1/3 cup bread crumbs, remaining 1 tbsp oil, and parsley. Top mushrooms with bread crumb mixture, pressing to adhere. Bake 20–25 min., until golden brown.
Tips
Try dipping the filled mushrooms into the bread crumb topping for quick, even coverage. Press with your fingers to help it adhere.
