1 8 ounce package of Baby Bella Mushrooms, rinsed clean, stems separated from the caps, stems finely chopped.
2 Tbsp. butter
4 ounces cream cheese
1 large garlic clove, minced
2 Tbsp breadcrumbs
1/4 cup parmesan cheese, shredded
1 tsp fresh parsley, minced, optional
1/4 tsp black pepper
1/4 tsp onion powder
Preheat your oven to 400 F.
Arrange the mushrooms on a parchment-lined baking sheet.
In a skillet over medium-high heat, cook the stems and minced garlic in the butter for five minutes. Add the cream cheese, half of the parmesan cheese, the pepper, the onion powder to the pan and stir until well combined and the cream cheese is completely melted. Mix in the breadcrumbs. Turn off heat.
Fill each mushroom cap and top with remaining parmesan cheese
Bake in the preheated oven for 15 minutes.