These Cheesy Herb-Stuffed Mushrooms are a delightful appetizer or snack, perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Lining the baking sheet with parchment paper makes cleanup easier and prevents sticking.
Clean the mushrooms gently with a damp paper towel and remove the stems, setting the caps aside.
Avoid soaking the mushrooms in water as they can absorb it and become soggy.
Chop the mushroom stems finely and set them aside.
Chopping the stems finely ensures they blend well into the stuffing.
In a skillet, melt the butter over medium heat and sauté the chopped mushroom stems and garlic until softened.
Stir frequently to prevent the garlic from burning.
In a mixing bowl, combine the sautéed mixture with parsley, parmesan cheese, cream cheese, and bread crumbs.
Mix until the ingredients are evenly distributed for a consistent flavor.
Fill each mushroom cap with the stuffing mixture, pressing gently to secure.
Avoid overfilling the caps to prevent spillage during baking.
Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until golden and bubbly.
Check the mushrooms halfway through baking to ensure even cooking.
Serve the stuffed mushrooms warm as an appetizer or snack.
Garnish with additional parsley for a fresh touch.
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