Garlic Parmesan-Stuffed Mushrooms

I made this tasty appetizer for a holiday party, December 2022.

Adapted from https://tasty.co/recipe/garlic-parmesan-stuffed-mushrooms

Ingredients
 
15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
1/2 tablespoon kosher salt
1/2 tablespoon black pepper, freshly ground
8 oz cream cheese, softened
1/4 cup Italian breadcrumbs
1/2 cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Fresh parsley, chopped, to garnish
Some chopped fresh spinach
1.5 T minced onion
1-2 slices cheddar cheese, grated

Directions
 
Preheat oven to 350°.
 
Cut the stems off of each of the mushrooms and finely chop them.
Bake the mushrooms stem side down for about 15 -20 minutes on a baking pan to release some of the water from the mushrooms.
 
Meanwhile, heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
 
In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, spinach, minced onion and cheddar cheese; mixing until evenly combined. The mixture should be extremely thick.
 
Spoon a generous amount of the cream cheese mixture on top of each mushroom.
 
Place the parmesan cheese in a plate and pressed the stuffed mushrooms into the cheese for the topping.
 
Bake for 20 minutes.
 
Garnish with a sprinkle of parsley, and then serve!
    
My Notes:
 
The last four ingredients are my additions.

For the mushrooms, I bought the 24 oz. size container from Costco. This recipe makes a large batch of stuffing, so having the large mushrooms was perfect (19 total). I removed the entire stem of each mushroom. 
 
I used closer to 6 oz of cream cheese. Adjust as needed. This recipe makes a big batch of stuffing, so buy more mushrooms!