Prep time: 15-20 minutes

Cook time: 35-40 minutes

Materials:

• 20-22 stuffing mushrooms
• 1/2 onion diced
• 3 garlic cloves diced
• 1/4 cup fresh parsley chopped
• 4 ounces cream cheese softened
• 1/2 cup shredded mozzarella cheese (additional 1/2 cup for topping)
• 1/4 cup grated Parmesan
• 1/3 cup panko (additional 3/4 cup for topping)
• 2 tbsp. olive oil (additional needed for drizzling over top and bottom of baking sheet)
• Salt and pepper to taste

Process:

1. Preheat the oven to 400 degrees and drizzle some olive oil over the bottom. Set aside.
2. Clean the mushrooms off using a damp towel and remove the stem. Place the mushroom caps open side up dipping them slightly in the oil (do this to prevent them from getting overly watery).
3. Dice the stems and set them aside.
4. In a skillet over medium high add in the 2 tbsp. of olive oil.
5. Add in the diced onion and cook until soft and translucent.
6. Add in the garlic and cook stirring constantly for about 45-60 seconds.
7. Add in the mushroom stems and cook for an additional 3-5 minutes or until fully cooked through. Remove from heat and set aside.
8. In a medium sized mixing bowl combine the cream cheese, 1/2 cup mozzarella cheese, parmesan cheese, 1/3 cup panko, parsley, and cooked veggies.
9. Season with salt and pepper and mix well to combine.
10. Scoop the filling into the mushrooms (amount will vary on size of mushroom). You don’t want to over fill, just fill until even with the rest of the mushroom.
11. In a small bowl combine the remaining 1/2 cup of mozzarella cheese and 3/4 cup panko. Mix well and sprinkle over the top of the mushrooms.
12. Drizzle with additional olive oil over the top and bake for 25-30 minutes or until mushrooms are fully cooked through.
13. Plate and ENJOY!