Stuffed Mushrooms

 From DELISH we had overbought mushrooms in a family pack and this was a delicious way to finish them up!!

Cooking spray 

1 1/2 lb. baby mushrooms, rinsed 

2 Tbsp. unsalted butter 

2 cloves garlic, finely chopped 

1/4 cup bread crumbs

Kosher salt 

Freshly ground black pepper 

1/4 cup finely grated Parmesan, plus more for topping 

4 oz. cream cheese, softened 

2 Tbsp. chopped fresh parsley, plus more for serving 

1 Tbsp. chopped fresh thyme

Step 1 

Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop. Arrange caps on prepared sheet. 

Step 2 

In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook, stirring frequently, until most of the moisture is evaporated, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add bread crumbs and cook, stirring frequently, until slightly toasted, about 3 minutes; season with salt and pepper. Let cool slightly. 

Step 3 

Transfer bread crumb mixture to a large bowl. Add Parmesan, cream cheese, parsley, and thyme; season with salt and pepper and stir to combine. Fill mushroom caps with filling and sprinkle with more Parmesan. 

Step 4 

Bake stuffed mushrooms until softened and the tops are golden, about 20 minutes. 

Step 5 

Transfer stuffed mushrooms to a platter. Top with parsley.