These Garlic Parmesan Stuffed Mushrooms are buttery, garlicky, and loaded with cheesy flavor. Baby bella mushrooms are filled with a rich, savory mixture of sautéed stems, shallots, breadcrumbs, and Parmesan, then baked until perfectly golden.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Clean mushrooms gently with a towel and remove stems. Finely chop the stems.
In a skillet over medium heat, melt butter and sauté garlic, shallots, and chopped stems for about 3 minutes until softened. Stir in cream cheese, parsley, and lemon juice. Mix until cream cheese melts and the mixture is smooth. Add breadcrumbs and Parmesan cheese, stirring until fully combined.
Spoon the filling into each mushroom cap, pressing down gently to fill all the nooks and crannies. Top with a bit of extra filling and place on the prepared baking sheet.
Bake for 12–15 minutes or until golden brown and tender. Let cool for 5 minutes, then transfer to a serving platter. Garnish with extra parsley and Parmesan cheese.
