Stuffed Mushrooms Recipe by Karen Rankin from EatingWell.

Ingredients

• Cooking spray
• 1 ½ pounds medium-size fresh button mushrooms (about 30 mushrooms)
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs), divided
• 4 ounces 1/3-less-fat cream cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme
• 1 ounce Parmesan cheese, grated (about 1/4 cup), divided

Directions

1. Preheat oven to 400ºF. Lightly coat a large, rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on a prepared baking sheet. Chop stems.
2. Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt, and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until the panko is lightly golden, about 1 minute. Add cream cheese, parsley, thyme, and 2 tablespoons of Parmesan; remove from heat and stir until combined.
3. Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together the remaining 3 tablespoons of panko and 2 tablespoons of Parmesan in a small bowl. Working with one at a time, gently dip the stuffed tip of each mushroom cap in panko-parmesan mixture to lightly coat; return to the baking sheet. Lightly coat the tops of stuffed mushrooms with cooking spray.
4. Bake in the oven until the tops of the mushrooms are golden brown and the mushrooms are soft, 20 to 22 minutes.