3Tablespoonsseasoned breadcrumbsor breadcrumbs plus ½ teaspoon Italian seasoning or Italian dressing mix
1½Tablespoonsbuttermelted
1Tablespoonshredded Parmesan cheeseor grated
Instructions
Preheat oven to 400°F. Line a baking tray or dish with parchment paper, or grease the baking tray.
Clean mushrooms and remove the stems (keep stems for other uses or discard). Place the mushroom caps on baking tray with the cavity side up.
In a medium bowl, combine cream cheese, Parmesan, chives, Worcestershire, garlic, salt, and pepper. Using a hand mixer on medium, or a fork, mix until well combined.
Fill mushrooms using a small scoop or spoon. Alternatively, add filling to a small zip top bag, snip the corner and pipe filling into the mushroom caps.
In a small bowl, combine bread crumbs, butter, and Parmesan. Sprinkle topping over the stuffed mushrooms.
Bake until mushrooms are tender and the topping is lightly browned, about 17-20 minutes.
Cool 5 minutes before serving.
Notes
Choose large, firm mushrooms like cremini or button mushrooms. Smaller mushrooms may take less baking time.
Enhance the cream cheese filling with minced garlic, grated Parmesan cheese, fresh herbs, or cooked and crumbled bacon.
Pre-cook the mushroom caps briefly by sautéing or baking them to ensure tenderness and remove excess moisture.
Experiment with toppings like breadcrumbs or grated cheese, and consider drizzling melted butter or olive oil for added richness before baking.
If using an air fryer, cook at 350°F for 6-8 minutes.