Baked Cremini Mushrooms with Cream Cheese, Parmesan and Garlic

What you need

• 500 g (1 lb) cremini mushrooms, about 20 medium, similar in size
• 3 tbsp olive oil
• 1/2 small onion, finely diced
• 2 cloves garlic, minced
• 115 g (4 oz) cream cheese, softened
• 40 g (1/2 cup) parmesan, finely grated, plus extra for the tops
• 30 g (1/2 cup) breadcrumbs, panko or fresh
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Wipe the mushrooms clean with a damp paper towel. Twist out the stems and finely chop them.

3. 3

   Toss the caps with 1 tbsp of the olive oil and a pinch of the salt. Set them hollow side up in a baking dish.

4. 4

   Warm the remaining olive oil in a frying pan over medium heat. Cook the onion and chopped stems, stirring now and then, until the moisture has cooked off and they start to brown, 8 min.

5. 5

   Add the garlic and cook for 1 min. Scrape the mixture into a bowl and let it cool for 5 min.

6. 6

   Add the cream cheese, parmesan, breadcrumbs, parsley, the rest of the salt and the pepper. Mix into a thick, spoonable filling.

7. 7

   Mound the filling into each cap and sprinkle a little extra parmesan on top.

8. 8

   Bake until the caps are tender and the tops are golden, 20-25 min.

9. 9

   Rest for 5 min and serve warm.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.