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1 lb Mushrooms

1 tablespoon olive oil

3 garlic cloves (finely chopped)

½ teaspoon Italian seasoning

½ teaspoon dried parsley

½ teaspoon salt (or to taste)

¼ teaspoon ground black pepper

¼ teaspoon red pepper flakes

8 ounces cream cheese (room temperature)

¼ cup parmesan cheese

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1. Clean mushrooms and pat dry with a kitchen towel. Gently twist the stem to remove from the mushroom caps. Chop the stems into small pieces.

2. Heat olive oil in a small skillet over medium heat. Add the chopped stems and garlic. Cook stirring occasionally for 3 to 4 minutes, until it gets tender and darker in color.

3. Stir in the Italian seasoning, parsley, salt, pepper, and red pepper flakes. Cook for about 1 minute, stirring constantly, then remove the pan from heat and allow it to cool.

4. Add the filling, softened cream cheese and parmesan into a medium bowl and mix well until thoroughly combined.

5. Preheat oven to 350°F and line a baking sheet with parchment paper.

6. Using a small spoon, fill stuffing into the mushroom cavity, packing well inside and on top. Make sure to use all the filling!

7. Place all the filled mushroom caps on the baking sheet, ensuring they are evenly spaced. Bake for 15 to 17 minutes or the topping looks pale golden in color. Serve hot!

Notes:

Make it crispy - Stir panko bread crumbs with a dash of oil and then sprinkle on top of the assembled caps.

Add crab - Add cooked crab meat to the mix before baking for a seafood flair