8 ounces cream cheese, softened at room temperature
1/4 cup grated parmesan cheese
2 cloves garlic, minced
1/2 cup panko breadcrumbs
2 tablespoons fresh parsley, chopped
1/2 teaspoon smoked paprika
2 tablespoons butter, melted
1/4 cup finely chopped onion
Salt and black pepper to taste
1 tablespoon olive oil
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or lightly grease it with oil. Clean the mushrooms using a damp paper towel to remove any dirt. Gently pop the stems out of the mushroom caps, making sure to keep the caps intact for stuffing. Finely chop the mushroom stems and set them aside for the filling.
In a small skillet over medium heat, add the olive oil. Sauté the finely chopped mushroom stems and the chopped onion until they are soft and the moisture has evaporated, which usually takes about five minutes. Add the minced garlic during the last minute of cooking to ensure it does not burn, then remove the skillet from the heat to cool slightly.
In a medium mixing bowl, combine the softened cream cheese, grated parmesan cheese, smoked paprika, salt, and pepper. Fold in the sautéed mushroom stems, onion, and garlic mixture along with half of the fresh parsley. Stir until the mixture is smooth and well combined.
Using a small spoon or a piping bag, fill each mushroom cap generously with the cream cheese mixture. Place the stuffed mushrooms on the prepared baking sheet, ensuring there is a little space between each one for even browning.
In a small bowl, mix the panko breadcrumbs with the melted butter and the remaining parsley. Sprinkle a bit of the breadcrumb mixture over the top of each stuffed mushroom, pressing lightly so it sticks to the cream cheese filling.
Place the baking sheet in the oven and bake for 18 to 20 minutes. You will know they are done when the mushrooms are tender and the breadcrumb topping is a beautiful golden brown. Serve them warm while the filling is still creamy.
