Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems.
In a skillet over medium heat, add the olive oil and sauté the chopped mushroom stems and garlic until soft, about 3-4 minutes.
Remove from heat and stir in the breadcrumbs, Parmesan cheese, parsley, salt, and pepper.
Fill each mushroom cap with the breadcrumb mixture, pressing gently to pack it in.
Place the stuffed mushrooms on a baking sheet and sprinkle the tops with shredded mozzarella cheese.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden and crispy.
Serve warm and enjoy!
Variations & Tips
For a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture. You can also experiment with different cheeses, such as cheddar or gouda, for a unique flavor. If you’re looking to make this dish vegetarian-friendly, try adding some finely chopped spinach or sun-dried tomatoes to the stuffing. For a heartier version, mix in some cooked sausage or bacon bits.
