Wipe the mushrooms with a damp paper towel to clean them. Remove the stem, they snap right off. Save the stems and chop them into small pieces.
Heat your oven to 400 degrees Fahrenheit or 200 degrees celsius.
Heat up a pan and pour in 3 tablespoons of olive oil. Add the onions and garlic, saute until golden.
Add the chopped mushroom stems, ¼ tsp salt, ¼ tsp ground black pepper and saute until golden. Add the chopped parsley and stir.
Let the mixture cool down a little, add the parmesan cheese and breadcrumbs. Add the cream cheese. It’s easiest to use your hands and break up the cream cheese. The mixture should hold together like this in clumps. It will make it easier to fill the mushrooms.
Oil a baking sheet and oil the tops and bottoms of the mushrooms. Fill each mushroom cap, it’s easiest to get a clump of the mixture and gently push it into the hole. Form a mound with the stuffing.
Bake these at 400 degrees for 15 minutes or until the mushrooms are cooked and the stuffing is golden brown on top.
Recipe Notes
As with most appetizers, plan on 2 to 3 per person. You can easily double this recipe.