Easy Stuffed Mushrooms

🥘 Ingredients

• cooking
• medium cremini or white button mushrooms 1 pound
• extra-virgin olive oil 1 Tbsp
• mushroom
• small shallot 1
• garlic cloves 2
• reduced-fat cream cheese (Neufchâtel) 2 oz
• grated Parmesan cheese ¼ cup
• fresh parsley 2 Tbsp
• salt ¼ tsp
• freshly ground pepper ¼ tsp
• panko breadcrumbs ¼ cup

1. 1

   Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or lightly coat with cooking spray.
2. 2

   Clean the medium cremini or white button mushrooms with a damp paper towel. Carefully remove the stems; set the caps aside and finely chop the stems.
3. 3

   Heat the extra-virgin olive oil in a medium skillet over medium heat. Add the chopped mushroom stems, small shallot , and minced garlic cloves . Cook, stirring occasionally, until the moisture has evaporated and the mixture is tender (about 5 to 7 minutes ). Remove from heat and let cool slightly.
4. 4

   In a medium bowl, combine the sautéed mixture with the reduced-fat cream cheese (Neufchâtel) , grated Parmesan cheese , fresh parsley , salt , and freshly ground pepper . Stir until well blended.
5. 5

   Place the mushroom caps on the prepared baking sheet, cavity-side up. Spoon about 1 to 2 teaspoons of the filling into each cap, pressing slightly to pack it in. Sprinkle the panko breadcrumbs evenly over the tops.
6. 6

   Bake for 15 to 20 minutes , or until the mushrooms are tender and the breadcrumb topping is golden brown.
7. 7

   Garnish with additional fresh parsley if desired and serve warm.