Savory Herb-Stuffed Mushrooms

Preheat oven to 425ºF.

Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons butter in a saucepan. Brush mushroom cap tops with melted butter and place top side down in a shallow baking dish; brush undersides of caps with melted butter.

Heat remaining butter in the same saucepan. Add chopped mushroom stems, onion, and garlic; cook until tender. Stir in cream cheese, combining with a fork if necessary. Add Parmesan cheese, parsley, and stuffing mix. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through, approximately 20 minutes.

Note: to make ahead, prepare as directed up to the baking step. Cover and keep refrigerated for up to 24 hours, then bake as directed.