Ingredients:

  • 24 large white button or cremini mushroom caps, stems removed (about 1.25–1.5 lb / 550–700 g whole mushrooms)
  • 1 tablespoon (15 ml) olive oil, divided
  • Salt and black pepper, to taste
  • 8 oz (225 g) full‑fat cream cheese, softened
  • 1/2 cup (50 g) freshly grated Parmesan cheese, divided
  • 1/2 cup (40 g) plain breadcrumbs or panko
  • 2 cloves garlic, minced (about 1 teaspoon / 5 g)
  • 3–4 green onion (scallions), white and green parts thinly sliced, or 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon (1 g) dried thyme or 1 teaspoon (1 g) fresh thyme leaves, chopped
  • 2–3 tablespoons (30–45 ml) olive oil or unsalted butter for sautéing stems
  • Optional: 3 slices cooked bacon, chopped (about 40–50 g) OR 1/2 cup (60 g) frozen spinach (thawed, squeezed dry)
  • Freshly ground black pepper, to taste
  • Optional topping: extra Parmesan (2 tablespoons / 10 g) or panko for crispness

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Wipe mushrooms clean with a damp paper towel, remove stems and set caps aside. Finely chop stems.
  2. Heat 2–3 tablespoons (30–45 ml) olive oil or butter in a large nonstick skillet over medium heat. Add chopped mushroom stems, minced garlic and the white parts of scallions or parsley; sauté 3–5 minutes until softened and most moisture has evaporated. If using bacon, stir in chopped cooked bacon in the last minute. Season lightly with salt and pepper and let cool slightly.
  3. In a mixing bowl, combine softened cream cheese, about 1/3 cup (33 g) grated Parmesan, breadcrumbs, the sautéed stem mixture, thyme and the green parts of scallions (if using). Mix until smooth and well combined. Adjust seasoning with salt and pepper. If too loose, add more breadcrumbs or Parmesan; if too stiff, loosen with a teaspoon of olive oil or milk.
  4. Pat mushroom caps dry and place them cavity-side up on the lined baking sheet. Using a spoon, small cookie scoop or piping bag, fill each cap generously with the filling. Sprinkle remaining Parmesan or a few breadcrumbs on top for a crisp finish if desired.
  5. Bake at 375°F (190°C) for 12–16 minutes, until filling is hot and edges are golden. For extra browning, broil 1–2 minutes—watch closely to avoid burning.
  6. Remove from oven and let cool for about 3 minutes. Garnish with chopped parsley or extra scallion and serve warm.