Directions

1. 1

   Heat the oven to 350°F. Pull the stems out of the mushrooms — save them — and dust the caps gently with a dry towel. Finely chop the mushroom stems.

2. 2

   Melt 1 Tbsp. of the butter in a small saucepan and brush the mushroom caps with it. Place the caps topside-down in a shallow baking pan.

3. 3

   Melt the remaining butter in the same saucepan and add the chopped mushroom stems, onion, and garlic. Cook until soft and lightly golden, about 5 minutes. Tip the mixture into a bowl.

4. 4

   While still warm, stir in the cream cheese until smooth. Stir in the Parmesan, Poultry Seasoning, parsley, salt, and bread crumbs until well combined.

5. 5

   Spoon the filling generously into each mushroom cap and bake for 20 to 25 minutes, until the tops are deeply golden and the mushrooms have softened.

6. 6

   To make ahead, prep through the filling step — don’t bake — and refrigerate, covered, for up to 24 hours. Serve warm as an appetizer or alongside a roast. Makes 12 mushrooms.