A simple baked appetizer featuring tender mushroom caps filled with a savory mixture of breadcrumbs, garlic, onion, herbs, and Parmesan cheese.

1 pound whole button or cremini mushrooms

1/4 cup butter or olive oil

1 small onion, finely chopped

3 garlic cloves, minced

2/3 cup breadcrumbs

1 tablespoon Italian seasoning

4 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley

Salt and black pepper, to taste

Lemon juice, optional for serving

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1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Gently remove the mushroom stems. Set the caps aside and finely chop the stems.

3. Melt the butter in a large skillet over medium heat. Add the onion and garlic, then cook for 2 to 3 minutes, until softened.

4. Stir in the chopped mushroom stems and cook for about 5 minutes, until tender.

5. Add the breadcrumbs and Italian seasoning. Stir until the mixture is evenly coated and lightly toasted, about 3 to 4 minutes.

6. Remove the skillet from the heat. Stir in the Parmesan, parsley, salt, and pepper. Let the filling cool slightly.

7. Spoon the filling into the mushroom caps, pressing it in gently.

8. Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 20 to 25 minutes, until golden on top and tender.

9. Serve warm with a small squeeze of lemon juice, if desired.

For extra crunch, substitute panko breadcrumbs. Serve immediately for the best texture and flavor.