Ingredients:

  • 12 large fresh button mushrooms (about 500g)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (50g) grated Parmesan cheese
  • ¼ cup (60g) breadcrumbs
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • Additional grated Parmesan cheese (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Gently wipe mushrooms with a damp cloth. Remove stems and set caps aside; finely chop the stems.
  3. In a mixing bowl, combine cream cheese, chopped mushroom stems, Parmesan cheese, breadcrumbs, garlic, parsley, oregano, salt, and pepper. Mix until well blended.
  4. Using a spoon, fill each mushroom cap with the cream cheese mixture.
  5. Place stuffed mushrooms on a baking sheet and drizzle with olive oil.
  6. Bake in the preheated oven for about 20 minutes, until golden and heated through. (Optional: Sprinkle extra Parmesan on top in the last 5 minutes.)
  7. Allow to cool slightly before serving. Enjoy warm!