Stuffed Mushrooms


2 Tbsp. Vital Farms unsalted butter

1 lb. organic cremini or baby bella mushrooms, stems removed and stems minced

3 cloves organic garlic, minced

1/4 Cup Edward & Sons organic panko breadcrumbs

Salt and pepper to taste

1/4 Cup Belgioioso grated parmesan, more for topping

4 oz. Organic Valley cream cheese, softened

3 Tbsp. freshly minced organic flat leaf parsley, divided

Red pepper flakes, to taste


Step 1

Preheat oven to 400. Spray a baking sheet with cooking spray. Set aside.

Step 2

In a skillet over medium heat, melt your butter. Add your minced mushroom stems and cook until most of the moisture is out. Add garlic and cook for about 30 seconds to 1 minute. Add breadcrumbs and stir all together. Allow to cook for about 3 minutes. Season with salt and pepper, set aside to cool slightly.

Step 3

In a medium bowl, add your mushroom mixture, parmesan, cream cheese, 2 Tbsp. parsley, and red pepper flakes. Mix to combine.

Step 4

Using a spoon, spoon in some of your mixture into the mushroom caps and place on baking sheet. Repeat until they are all done.

Step 5

Top with parmesan and bake until the tops are golden, around 20 minutes.

Step 6

Remove from oven and allow to cool slightly. Top with remaining parsley.