Lazy Stuffed Mushrooms

Ingredients

• 1 lb mushroom, caps as large as possible
• 1/4 cup light cream cheese, garden vegetable flavor
• 1/2 cup panko
• 1/4 cup parmesan cheese, shredded
• 1/4 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion flakes
• salt
• pepper
• olive oil

Directions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Remove the stems from the mushrooms. Place them into a food processor and process until finely minced.

3. 3

   In a small bowl, mix the minced mushroom stems with the breadcrumbs, Parmesan, rosemary, garlic and onion flakes. Set aside for 5-10 minutes to allow the flavors to blend. 20 minutes is better if you have extra time, but it isn't necessary for the recipe to work.

4. 4

   Brush a baking sheet with olive oil, then place the mushroom caps onto the baking sheet, stem-side up.

5. 5

   Add cream cheese to each cap, adjusting the amount as needed depending on how large the caps are.

6. 6

   Sprinkle the mushroom stem mixture over the top of each mushroom, using a spoon to press it lightly into the cream cheese. This will help it stick.

7. 7

   Drizzle a little extra olive oil over the tops of the mushrooms. This will aid in browning.

8. 8

   Bake for 10 minutes or until the tops are golden brown and the cheese is heated through.