# What You'll Need:
→ Mushrooms
01 - 18 large white or cremini mushroom caps, stems removed and reserved
→ Filling
02 - ¾ cup fresh breadcrumbs
03 - 4 oz cream cheese, softened
04 - ½ cup grated Parmesan cheese
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 cloves garlic, minced
07 - 2 tablespoons extra-virgin olive oil
08 - ½ teaspoon dried thyme
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
→ Garnish
11 - 2 tablespoons fresh chives, finely sliced (optional)
# How To Make It:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a round ovenproof dish.
02 - Clean mushroom caps with a damp paper towel. Finely chop the reserved mushroom stems.
03 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped mushroom stems and minced garlic; sauté for 2 to 3 minutes until softened.
04 - In a mixing bowl, combine the sautéed stems and garlic with cream cheese, breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Mix until smooth and well incorporated.
05 - Using a spoon or piping bag, generously fill each mushroom cap with the prepared filling.
06 - Arrange the stuffed mushroom caps in a ring on the prepared baking sheet or dish, positioning them close together. Brush the tops with the remaining tablespoon of olive oil.
07 - Bake in the preheated oven for 20 to 25 minutes, until the mushrooms are tender and the tops are golden brown.
08 - Sprinkle fresh chives over the baked mushrooms if desired, and serve warm.
