• 1 package of white mushrooms (fresh)
• 8 ounces softened cream cheese
• 1 tablespoon olive oil
• ¼ cup of Pane Turano breadcrumbs
• ½ cup shredded parmesan cheese
• 2 tablespoons chopped parsley
• Kosher salt
• Freshly ground black pepper
• Chopped parsley, to garnish

① Preheat oven to 350°F. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later. Heat the oil in a pan over high heat. Cook the chopped stems with 1/2 tablespoons of freshly ground black pepper and salt for about five to six minutes, constantly stirring.
② Remove from heat. In a bowl, combine cooked stems, cream cheese, breadcrumbs, 1/4 cup of the parmesan, parsley, salt, and pepper, mixing until evenly combined.
③ Space out the mushroom caps evenly on a baking sheet, upside down. Spoon the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes and serve!