Garlic Parmesan-Stuffed Mushrooms

• mushrooms15
• canola oil1 tablespoon
• garlic2 tablespoon
• kosher salt½ tablespoon
• black pepper½ tablespoon
• cream cheese8 ounce
• italian breadcrumbs1 oz
• shredded parmesan cheese1¾ oz
• fresh parsley2 tablespoon
• kosher salt1 teaspoon
• black pepper1 teaspoon
• fresh parsley0

Instructions

1. 1

   Preheat oven to 350° F (180°C).

2. 2

   Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.

3. 3

   Heat the oil in a pan over high heat.

4. 4

   Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring.

5. 5

   Be careful not to burn the garlic.

6. 6

   Remove from heat.

7. 7

   In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined.

8. 8

   The mixture should be extremely thick.

9. 9

   Space out the mushroom caps evenly on a baking sheet, upside down.

10. 10

    Spoon a generous amount of the cream cheese mixture on top of each mushroom.

11. 11

    Top each mushroom with a sprinkle of parmesan cheese.

12. 12

    Bake for 20 minutes.

13. 13

    Garnish with a sprinkle of parsley, then serve!

14. 14

    Enjoy!