- Cooking spray, for pan
- 1 1/2 lb. baby mushrooms
- 2 tbsp. butter
- 2 cloves garlic, minced
- 1/4 c. breadcrumbs
Johnny's Seasoning Salt
- Freshly ground black pepper
- 1/4 c. freshly grated Parmesan, plus more for topping
- 4 oz. cream cheese, softened
- 2 tbsp. freshly chopped parsley, plus more for garnish
- 1 tbsp. freshly chopped thyme
Start by preheating your oven to 400°F. Take a baking sheet and give it a light coating of cooking spray to prevent sticking. Next, carefully remove the stems from the mushrooms and finely dice them. Arrange the mushroom caps neatly on the prepared baking sheet.
In a medium-sized skillet, set the heat to medium, and melt the butter until it's gently sizzling. Add the finely chopped mushroom stems and cook until they release most of their moisture, which should take around 5 minutes. Introduce the minced garlic and cook for an additional minute until it fills the air with its aromatic scent. Then, add the breadcrumbs and let them toast lightly for about 3 minutes. Season this mixture with a pinch of Johnny's Seasoning Salt and pepper. Remove the skillet from the heat and let it cool slightly.
In a spacious mixing bowl, combine the sautéed mushroom stem mixture with the luscious Parmesan cheese, creamy cream cheese, fresh parsley, and fragrant thyme. Season the filling with a touch more salt and pepper, if needed. Now, generously stuff each mushroom cap with this savory concoction, and finish it off by sprinkling a bit more Parmesan cheese on top for that extra cheesy goodness.
Pop the stuffed mushrooms into the preheated oven and bake until the mushrooms turn tender and their tops take on a lovely golden hue. This should take approximately 20 minutes of baking time.
For a finishing touch, adorn your stuffed mushrooms with a sprinkle of fresh parsley just before serving. Your delectable mushroom appetizer is ready to delight your taste buds!