Creamy Herb & Parmesan Stuffed Mushrooms

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare Mushroom Caps

Line a large rimmed baking sheet with parchment paper.

Arrange the mushroom caps gill-side up on the prepared baking sheet.

Brush the outside and inside of each cap lightly with 1 tablespoon of olive oil.

Chop the Mushroom Stems

Finely chop all reserved mushroom stems into small pieces, about 1/4 inch.

Wrap the chopped stems in a clean kitchen towel and squeeze firmly to remove excess moisture.

Sauté the Filling Base

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.

Add the diced onion and cook, stirring occasionally, for 3 minutes until softened.

Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

Add the squeezed mushroom stems, red pepper flakes, salt, and black pepper.

Cook for 3–4 minutes, stirring often, until the stems are dry and lightly golden.

Remove the skillet from the heat and let the mixture cool for 5 minutes.

Make the Filling

Place the softened cream cheese in a medium mixing bowl.

Add 1/2 cup of the grated Parmesan, the parsley, and the thyme leaves to the bowl.

Add the cooled mushroom stem mixture to the bowl.

Stir everything together with a spatula until the filling is evenly combined.

Make the Crispy Topping

In a small bowl, combine the panko breadcrumbs, remaining 1/4 cup Parmesan, and melted butter.

Stir until the breadcrumbs are evenly coated with butter.

Stuff the Mushrooms

Scoop a heaping teaspoon of filling into each mushroom cap, mounding it slightly above the rim.

Sprinkle a pinch of the panko-Parmesan topping evenly over each stuffed cap.

Bake

Bake on the center rack for 20–25 minutes until the caps are tender and the tops are golden brown.

Rest and Garnish

Let the mushrooms rest for 3 minutes, then garnish with a sprinkle of fresh parsley before serving.