# What you'll need:
→ Mushrooms
01 - 18 large white or cremini mushroom caps, stems removed and reserved
→ Filling
02 - 3/4 cup fresh breadcrumbs (80 g)
03 - 4 oz cream cheese, softened (115 g)
04 - 1/2 cup grated Parmesan cheese (50 g)
05 - 2 tablespoons fresh parsley, finely chopped
06 - 2 cloves garlic, minced
07 - 2 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon salt
10 - 1/4 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 reserved mushroom stems.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems and garlic; sauté for 2 to 3 minutes until softened.
04 - In a bowl, combine the sautéed stems and garlic with cream cheese, breadcrumbs, Parmesan, parsley, thyme, salt, and pepper. Mix until well blended.
05 - Spoon or pipe the filling generously into each mushroom cap.
06 - Place the stuffed caps in a ring shape on the prepared baking sheet or dish, ensuring they touch slightly. Brush tops with the remaining olive oil.
07 - Bake for 20 to 25 minutes until mushrooms are tender and the tops turn golden.
08 - Sprinkle with chives if desired. Serve warm.
