How to make
Finely chop the parsley and press the garlic. Mix them with about 5-6 tablespoons of olive oil, salt and a pinch of black pepper. This is a type of parsley pesto, which will be used to flavor the dish.
Remove the stumps from the mushrooms and the peel the caps. The top layer is easily noticed by catching it from the edges of the cap.
Heat a pan with a little olive oil on high heat and put the mushrooms to bake, until they aquire an appetizing color on the edges. It happens very quickly and it is obligatory to be done on high heat, because a longer time over low would make them shrink.
Bake them on the other side for a short time, by adding one teaspoon of parsley pesto in the caps.
Before that, do not add much salt, again, for the reason, so that the mushrooms do not shrink, but remain juicy and tender.
Take out the mushroom caps and put the cream cheese in each one. Add the remaining pesto over them and serve the stuffed mushrooms warm.
Enjoy these Stuffed Mushrooms with Philadelphia !
