Ingredients:

  • 24 medium Cremini mushrooms (approx. 1 lb)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 4 oz cream cheese, softened
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 0.25 cup fresh Italian parsley, chopped
  • 1 tsp Worcestershire sauce
  • 0.5 tsp smoked paprika
  • 0.5 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 400°F (200°C) for 15 minutes. Clean the mushrooms with a damp cloth and remove the stems, reserving them for another use.
  2. Toss the mushroom caps in a bowl with olive oil and salt. Place them cup side up on a lined baking sheet.
  3. Bake the mushroom caps for 20 minutes until tender and slightly caramelized.
  4. In a medium bowl, combine the softened cream cheese, Parmesan, minced garlic, parsley, and Worcestershire sauce, and smoked paprika.
  5. Mound the cream cheese filling into each mushroom cavity.
  6. In a small bowl, mix the Panko breadcrumbs with melted butter. Press the top of each stuffed mushroom into the Panko mixture.
  7. Bake for 20 minutes until the breadcrumbs are golden brown and the mushrooms are tender.