Cheesy Stuffed Mushrooms (Print Version)

# Ingredients:

01 - 16 oz medium sized baby bella or portobello mushrooms.
02 - 2 tbsp olive oil to toss mushrooms.
03 - Mushroom stems for stuffing.
04 - 1 tbsp olive oil to saute.
05 - 1 shallot.
06 - 3 garlic cloves.
07 - 1 tbsp minced fresh cilantro.
08 - 4 oz cream cheese.
09 - 1 egg.
10 - 1/4 cup bread crumbs.
11 - 1/2 cup fresh grated Parmesan cheese.
12 - Salt.
13 - Black pepper.
14 - 2-4 tbsp fresh Parmesan cheese for topping.

# Instructions:

01 - Preheat oven to 350°F. Clean mushrooms, remove stems and toss caps with oil.
02 - Saute diced shallot, mushroom stems until tender. Add garlic until fragrant.
03 - Combine cooled vegetables with cream cheese, breadcrumbs, cheese, cilantro, egg and seasonings.
04 - Fill mushroom caps with mixture, pressing gently.
05 - Bake 20-25 minutes until mushrooms tender and golden. Top with extra cheese.

# Notes:

01 - Can be prepped ahead.
02 - Can substitute parsley for cilantro.
03 - Keeps 3-5 days refrigerated.

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