- 16 fresh large button mushrooms
- 1 tbsp olive oil
- 1 large garlic clove, minced
- 4 oz cream cheese, softened
- 1/4 cup grated pecorino cheese
- 2 tbsp minced parsley
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper (optional)
- Preheat oven to 350F, grease baking sheet with olive oil
- Clean mushrooms, trim stems then break off and dice stems
- Heat olive oil in medium pan over medium heat and add stems and chopped garlic, saute until garlic and stems soften and release liquid, cool 5 minutes
- Add all ingredients except mushroom caps to bowl and mix well, then fill mushroom caps with cream cheese mixture
- Bake for 20 minutes until filling is hot and golden and mushrooms begin to soften