Stuffed Mushrooms Cheese (Print Version)

# Ingredients:

01 - 1 pound of baby bella or portobello mushrooms of a medium size.
02 - 2 tablespoons of olive oil to coat the mushroom caps.
03 - Stems from the mushrooms for stuffing.
04 - 1 tablespoon olive oil for cooking.
05 - 1 small shallot.
06 - Three cloves of garlic.
07 - 1 tablespoon of chopped fresh cilantro.
08 - 4 ounces of cream cheese.
09 - A single egg.
10 - A quarter cup of breadcrumbs.
11 - Half a cup of freshly shredded Parmesan cheese.
12 - Some salt to taste.
13 - Freshly ground black pepper.
14 - 2 to 4 tablespoons of Parmesan cheese to sprinkle on top.

# Instructions:

01 - Set your oven to 350°F. Wash the mushrooms, take out the stems, and toss the caps in olive oil.
02 - Sauté the diced mushroom stems and shallot until they're soft. Mix in the garlic and cook until it smells good.
03 - Stir together the cooled veggies, cream cheese, breadcrumbs, Parmesan, cilantro, egg, salt, and pepper.
04 - Carefully pack the filling into the mushroom caps, pressing lightly to keep it in place.
05 - Bake them for 20 to 25 minutes, or until the mushrooms are tender and golden-brown. Sprinkle on extra cheese if you'd like.

# Notes:

01 - You can make these in advance.
02 - Feel free to use parsley instead of cilantro.
03 - They'll last 3-5 days in the fridge.

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