Herb & Parmesan Stuffed Mushrooms

Stuffed mushrooms are the party appetizer that converts mushroom skeptics. The combination of roasted mushroom caps (concentrated, earthy, tender) with a savory herb-cream cheese filling (rich, herby, with a golden parmesan crust) creates something that is impossible to eat just one of.

These can be prepared hours ahead and refrigerated, then baked just before guests arrive — making them the ideal party appetizer for the host who also wants to enjoy the party.

Ingredients (makes 24): - 24 large cremini or button mushrooms - 7 oz cream cheese, softened - 3½ oz parmesan, finely grated - 4 garlic cloves, minced - 3 tablespoons fresh parsley, chopped - 2 tablespoons fresh thyme leaves - 2 tablespoons fresh chives, minced - 2 tablespoons panko breadcrumbs - 2 tablespoons olive oil - Salt and pepper - Extra parmesan and parsley for topping

Instructions: Preheat oven to 375°F. Remove mushroom stems and finely chop them. Sauté chopped stems with garlic in olive oil until softened and any liquid has evaporated, about 5 minutes. Cool slightly.

Mix cream cheese, ¾ of the parmesan, all herbs, sautéed stem mixture, salt, and pepper until well combined. Brush mushroom caps with olive oil and season inside.

Fill each cap generously with the cream cheese mixture — mound it slightly above the rim. Top with the remaining parmesan and panko mixed together.

Bake 18–20 minutes until filling is golden and mushrooms are tender. Garnish with fresh parsley and serve hot.

Pro Tips: Don't skip sautéing the stems — raw mushrooms release water during baking, which will make the filling watery. The filled caps can be refrigerated for up to 6 hours before baking — add 3–4 minutes to the bake time if cooking from cold.