Okay guys, it’s time to start thinking about holiday appetizers and this one is IT. Stuffed Mushrooms🍄‍🟫🍄 Baby Bella Mushrooms 1/2 Onion— Chopped 2tbsp Butter 3 Garlic Cloves— Minced 4oz Cream Cheese Italian Herb Bread Crumbs Panko Bread Crumbs Parmesan Cheese Salt Pepper Dried Parsley Olive Oil Spray Preheat your oven to 400 degrees and get your nonstick baking sheet ready! If you need to, line your baking sheet with parchment paper. While the oven preheats, pick the bigger baby bellas from the pack and separate their stems from the caps (tops). Wipe down your mushrooms instead of rinsing because they may become soggy if you do a traditional clean. Mushrooms are dirty though so definitely give them a good wipe lol. Next, finely chop the stems, one extra whole mushroom and half an onion. Melt the butter in a skillet over medium heat, and then add in your chopped mushrooms and onions. Cook for about 5 minutes and then add in the garlic. Cook with the garlic until fragrant, about a minute. Turn off heat and set aside to cool slightly! In a small mixing bowl, combine the mushroom & onion mixture, cream cheese, bread crumbs, panko, parmesan, salt, pepper and dried parsley. Once fully combined, grab your tray of mushroom caps and spray olive oil over them. Now it’s time to ✨fill✨! **Quick tip— do not overfill! I would recommend doing less than I did in the video because it was a litttttttttle bit more than usual but hey who cares the yums were yumming🤤 Put your mushrooms in the oven and bake for about 20-25 minutes. You want the top to be golden and the mushrooms to be a little softer. When they’re done, take them out and enjoyyyyyy🍄🫶 #holidayappetizer #holidayrecipes #stuffedmushrooms