Ingredients:

  • 24 Large white button or Cremini mushrooms
  • 2 tbsp Extra virgin olive oil
  • 1/2 tsp Sea salt
  • 8 oz Full-fat cream cheese, softened
  • 1/2 cup Grated Parmesan cheese
  • 3 cloves Garlic, minced
  • 2 tbsp Unsalted butter
  • 1/4 cup Fresh Italian parsley, minced
  • 1/2 tsp Black pepper, freshly cracked
  • 1/4 tsp Onion powder
  • 1/3 cup Panko breadcrumbs
  • 1 tbsp Melted butter
  • 1 tbsp Fresh chives, minced

Instructions:

  1. Clean the mushrooms with a damp cloth and pop out the stems. Note: Do not discard the stems; they are flavor gold.
  2. Toss the caps in 2 tbsp olive oil and 1/2 tsp sea salt until they look glossy and coated.
  3. In a small pan, melt 2 tbsp unsalted butter and sauté the 3 cloves of minced garlic for 1 minute until the aroma fills the room.
  4. Combine the softened 8 oz cream cheese, 1/2 cup Parmesan, 1/4 tsp onion powder, and 1/2 tsp pepper in a bowl.
  5. Stir the bloomed garlic butter and the 1/4 cup minced parsley into the cheese mixture until completely velvety and uniform.
  6. Use a spoon to mound the filling into each mushroom, pressing gently to fill the cavity.
  7. Mix 1/3 cup panko with 1 tbsp melted butter in a small bowl until the crumbs resemble wet sand.
  8. Press the top of each stuffed mushroom into the panko crumbs until a thick layer adheres.
  9. Place on the baking sheet and roast at 400°F for 20 minutes until the panko is a deep golden bronze.
  10. Sprinkle with the 1 tbsp minced chives immediately after removing from the heat.