Stuffed Mushrooms with Creamy Sauce

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 cream cheese, grated Parmesan cheese, breadcrumbs, chopped parsley, minced garlic, onion powder, dried thyme, salt, and black pepper. Mix until well combined.

4.Add the chopped mushroom stems to the mixture and stir until evenly distributed.

5.Stuff each portobello mushroom cap with the cream cheese mixture, pressing down gently to pack it in.

6.Place the stuffed mushrooms on a baking sheet lined with parchment paper.

7.Drizzle olive oil and lemon juice over the stuffed mushrooms for added flavor.

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

9.While the mushrooms are baking, prepare the creamy sauce. In a saucepan over medium heat, pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.

10.Once the cream is simmering, reduce the heat to low and let it thicken for about 5-7 minutes, stirring frequently. Season with salt and pepper to taste.

11.Remove the stuffed mushrooms from the oven and serve them hot, drizzled with the creamy sauce.