Mediterranean Stuffed Mushrooms with Herbed Cream Cheese

1.Preheat your oven to 375°F (190°C).

2.Clean the portobello mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.

3.In a mixing bowl, combine the softened cream cheese, grated Parmesan cheese, chopped parsley, sun-dried tomatoes, minced garlic, chopped mushroom stems, dried oregano, dried basil, red pepper flakes, salt, and pepper. Mix until well combined and creamy.

4.Spoon the cream cheese mixture generously into each portobello mushroom cap, filling them to the top.

5.Sprinkle breadcrumbs over the stuffed mushrooms for added texture and crunch.

6.Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle a little olive oil over the tops of the mushrooms to help them brown during baking.

7.Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

8.Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.