GARLIC PARMESAN-STUFFED MUSHROOMS

Garlic Parmesan-Stuffed Mushrooms image

Number Of Ingredients 12

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15 pieces Mushrooms
1 tablespoon Canola Oil
2 tablespoons Garlic (chopped)
1/2 tablespoon Salt (Kosher)
1/2 tablespoon Pepper (Freshly ground)
8 ounces Cream Cheese (softened)
1/4 cup Breadcrumbs (Italian)
1/2 cup Parmesan Cheese (shredded - divided)
2 tablespoons Parsley (chopped)
1 dash Salt (Kosher)
1 dash Pepper (Freshly ground)
1 tablespoon Parsley (chopped) - garnish

Steps:

Preheat oven to 350
Cut the stems off of each of the mushrooms and finely chop them (stems), setting the mushroom caps aside for later
Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about 6-8 minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half o the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
space out the muchroom caps evenly on a baking sheet, upside down. Spool a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of Parmesan cheese. Bake for 20 minutes.
Garnish with a sprinkle of parsley, then serve.