• 12 oz cremini or button mushrooms
• 4 oz goat cheese
• 2-3 oz whipped cream cheese
• 1/2 TBSP fresh parsley
• 1 TBSP fresh scallions or chives, chopped
• 1/4 cup Italian-seasoned panko (optional)
• olive oil, for drizzling (optional)
• balsamic glaze, for drizzling

Garnish with extra parsley and some peppery arugula for plating. These would also be AMAZING on an arugula or spinach salad with ripe tomatoes and a simple vinaigrette.

1. Pre-heat oven to 350 degrees F.
2. Clean mushrooms with a damp paper towel + remove stems.
3. If using panko, lightly toast it by bringing a skillet to medium high heat with a drizzle of oil. Add panko and toast until golden, stirring frequently for about 1-2 minutes. Transfer to a small bowl and set aside.
4. Combine goat cheese, whipped cream cheese, green onion, parsley, and mix well. A drizzle of honey would also be delicious here!
5. Spoon a dollop into each mushroom. You can also add the filling to a piping bag or plastic bag with the edge cut off and pipe the filling into the shrooms <– this method is super speedy if you’re making a bunch!
6. Arrange on a baking sheet lined with foil and bake at 350 degrees F for approx. 15-20 minutes, or until filling is warm and mushrooms are tender.
7. Top with panko (optional) and garnish the tray with some extra parsley for a burst of color. Drizzle with balsamic glaze and you’re good to go!
8. Dig in and devour while they’re hot!