Stuffed Mushrooms

Instructions

1. Prepare the mushrooms
   Preheat oven to 375°F (190°C). Clean mushrooms with a damp paper towel. Carefully remove stems, keeping the caps intact. Finely chop the stems and set aside. Place the mushroom caps, hollow side up, on a baking sheet.
2. Make the filling
   Heat 2 tablespoons olive oil in a skillet over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and chopped mushroom stems, cooking for another 2 minutes. Season with salt and pepper.
3. Mix the stuffing
   In a medium bowl, combine the cooked mushroom mixture, breadcrumbs, cream cheese, 1/4 cup Parmesan cheese, parsley, thyme, and red pepper flakes if using. Mix thoroughly until well combined and creamy.
4. Stuff the mushrooms
   Brush mushroom caps with remaining olive oil and season lightly with salt and pepper. Using a small spoon, fill each mushroom cap with the stuffing mixture, creating a small mound on top. Sprinkle with remaining Parmesan cheese.
5. Bake to perfection
   Bake the stuffed mushrooms in the preheated oven for 20-25 minutes until the mushrooms are tender and the tops are golden brown. The filling should be hot throughout and slightly crispy on top.
6. Serve
   Allow the mushrooms to cool for 5 minutes before serving. Garnish with additional fresh parsley if desired. Serve warm as an appetizer or side dish.