Ingredients

1 1/2 pounds Mushrooms [button, stemmed]

2 tablespoons Butter

2 teaspoons Garlic [minced]

1/4 cup Breadcrumbs

1/4 teaspoon Salt

1/4 teaspoon Pepper

1/4 cup Parmesan Cheese [freshly grated]

4 ounces Cream Cheese [softened]

2 tablespoons Pardsley [fresh, chopped]

1 tablespoon Thyme [fresh, chopped]

Preparation

  1. Preheat oven to 400. Grease a baking sheet with cooking spray.

  2. Remove stems from mushrooms and roughly chop them.

  3. Place mushroom caps on baking sheet.

  4. In a medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook until most of the moisture is cooked out, about 5 minutes.

  5. Add garlic and cook about 1 minute, then add breadcrumbs and let toast lightly. 3 minutes.

  6. Season with salt and pepper.

  7. In a large bowl, Mix mushroom stem mix, parmesan cheese, cream cheese, parsley, and thyme. Season with salt and pepper..

  8. Fill mushroom caps with filling. Sprinkle with more Parmesan. Bake till golden. @ 25 minutes,