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Preheat your oven to 375°F (190°C).
Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems carefully and set them aside. You can finely chop the stems and use them for the stuffing.
Make the Filling:
Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic and cook until softened (about 3-4 minutes).
Add the chopped mushroom stems (if you're using them), and cook for another 5 minutes until the mixture is tender.
Remove from heat and let it cool for a couple of minutes.
Prepare the Stuffing:
In a mixing bowl, combine the cooked onion, garlic, and mushroom stem mixture with the breadcrumbs, Parmesan cheese, cream cheese, and chopped parsley. Season with salt and pepper to taste.
If you'd like to add sausage, bacon, or spinach, mix it in at this stage.
Stuff the Mushrooms:
Spoon the filling into each mushroom cap, packing it tightly.
Bake:
Arrange the stuffed mushrooms on a baking sheet and bake for about 20 minutes or until the mushrooms are tender and the tops are golden brown.
Serve:
Let the mushrooms cool for a couple of minutes, then serve warm.
Enjoy your stuffed mushrooms! Would you like suggestions for variations or a dipping sauce to go with them?
