Ingredients:

  • 12 large button mushrooms (approx. 250g)
  • 8 oz (225g) cream cheese, softened
  • 1 clove garlic, minced
  • ¼ cup (60ml) sour cream
  • ½ cup (50g) grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (50g) breadcrumbs (preferably panko)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons grated Parmesan cheese

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Gently clean the button mushrooms with a damp cloth. Carefully remove the stems to create a cavity for filling.
  3. In a mixing bowl, combine softened cream cheese, minced garlic, sour cream, Parmesan, parsley, oregano, salt, and pepper. Mix until smooth.
  4. Using a spoon, carefully fill each mushroom cap with the prepared filling, pressing lightly.
  5. In a separate bowl, combine breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over the filled mushrooms.
  6. Place the stuffed mushrooms on a baking sheet. Bake for 20-25 minutes, or until the tops are golden brown and the cheese is bubbly.
  7. Allow them to cool slightly before serving. Garnish with additional parsley if desired.