Garlic Parmesan Stuffed Mushrooms (Restaurant-Quality at Home)

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Clean the mushrooms with a damp towel and gently remove stems. Finely chop stems and set aside.

Melt butter in a skillet over medium heat. Add chopped mushroom stems, onion, and a pinch of salt. Sauté for 5–6 minutes until most moisture evaporates and onions soften.

Add minced garlic to the pan. Cook for 1 minute until fragrant, then remove from heat and let cool slightly.

In a large bowl, combine cooled mushroom mixture, cream cheese, pecorino (or Parmesan), panko, sun-dried tomatoes, parsley, pine nuts or pecans, black pepper, and red pepper flakes (if using). Mix until everything is well combined. Taste and adjust seasoning if needed.

Arrange mushroom caps cavity-side up on your baking sheet. Brush or drizzle with olive oil and sprinkle lightly with salt.

Use a spoon to generously fill each cap with the stuffing. If you make a little mountain, no problem—the more flavor, the merrier.

Drizzle a little more olive oil over the tops. Bake stuffed mushrooms for 18–22 minutes, or until mushroom caps are tender and the filling is golden brown.

Let them cool for a few minutes before serving. Garnish with extra parsley for bonus color.