24 button mushrooms
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary
1 (8-ounce) package cream cheese, softened
2 tablespoons Parmesan cheese
1/2 cup Panko-style breadcrumbs
Salt and pepper, to taste
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Clean the mushrooms using a damp paper towel. Carefully remove the stems, placing the caps on the prepared baking tray. Finely chop the stems.
Heat the olive oil in a large skillet over medium-high heat. Add the mushroom stems and cook they're browned, about 5 minutes.
Add the garlic and rosemary cook until fragrant, about 1 minute.
Remove the mixture from the heat and allow it to cool completely.
In a small bowl, combine the cooled mushroom stems with the cream cheese, Parmesan cheese, and breadcrumbs. Season the mixture with salt and pepper, to taste.
Using a small spoon, fill each mushroom cap with the filling, mounding it up on top of the cap.
Bake until the mushrooms are golden brown and the filling is very hot, about 20 minutes.