Garlic Parmesan Easy Stuffed Mushrooms

Carefully remove the stems from the mushrooms. Set caps aside and chop stems finely.

Melt butter in a wide skillet over medium heat. Add onion and garlic and gently cook until softened, about 2–3 minutes. Add chopped mushroom stems and sauté until softened, about 5 minutes.

Add breadcrumbs to the mushrooms in the pan and stir well to coat everything with butter. If it seems dry, add a little more butter. Cook for another 3–4 minutes, take off heat and stir in Parmesan, parsley and salt and pepper (if needed). Set aside to cool.

Preheat oven to 350°F. Evenly distribute filling between mushroom caps, pushing it slightly down as you fill them. Place mushrooms on a baking sheet lined with silicone mats and bake until tops are browned, about 20–25 minutes.

Serve hot or warm, with a bit of lemon juice if you like.