Ingredients:
- Cooking spray (for greasing the pan)
- 1 1/2 pounds of baby mushrooms
- 2 tablespoons of butter
- 2 cloves of garlic, minced
- 1/4 cup of breadcrumbs
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1/4 cup of freshly grated Parmesan cheese, plus extra for topping
- 4 ounces of softened cream cheese
- 1/4 cup of shredded Mozzarella
- 1/4 cup of shredded Monterey Jack
- 2 tablespoons of freshly chopped parsley, plus extra for garnish
- 1 tablespoon of freshly chopped thyme
Instructions:
- Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with cooking spray. Remove the stems from the baby mushrooms and finely chop the stems. Place the mushroom caps on the prepared baking sheet.
- In a medium skillet over medium heat, melt the butter. Add the chopped mushroom stems and cook until most of the moisture has evaporated, which should take about 5 minutes. Add the minced garlic and cook until fragrant, approximately 1 minute. Then, stir in the breadcrumbs and allow them to toast slightly for about 3 minutes. Season the mixture with salt and freshly ground black pepper to taste. Remove the skillet from the heat and let it cool slightly.
- In a large bowl, combine the cooked mushroom stem mixture, the freshly grated Parmesan cheese, Monterey Jack, Mozzarella, softened cream cheese, freshly chopped parsley, and freshly chopped thyme. Season the filling with salt and freshly ground black pepper to taste. Fill the mushroom caps with this mixture and sprinkle with additional Parmesan cheese.
- Bake the stuffed mushrooms in the preheated oven until they are soft and the tops are golden, which should take approximately 20 minutes.
- Once the stuffed mushrooms are done, garnish them with additional freshly chopped parsley before serving. Enjoy your delicious stuffed mushrooms!