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
Preheat oven to 400. Spray a baking sheet with cooking spray. Set aside.
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.
In a medium bowl, add your mushroom mixture, parmesan, cream cheese, 2 Tbsp. parsley, and red pepper flakes. Mix to combine.
Using a spoon, spoon in some of your mixture into the mushroom caps and place on baking sheet. Repeat until they are all done.
Top with parmesan and bake until the tops are golden, around 20 minutes.
Remove from oven and allow to cool slightly. Top with remaining parsley.