Spinach and Cream Cheese Stuffed Mushrooms

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• 2 tablespoons butter (divided)
  Ingredient note

  Source: 2 tablespoons butter (divided)
• 16 ounces mushroom (baby Bella or button)
  Ingredient note

  Source: 16 ounces of mushroom (baby Bella or button)
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 3 each scallions (finely minced greens only)
  Ingredient note

  Source: 3 scallions (finely minced greens only)
• 1 cup finely chopped baby spinach (packed)
  Ingredient note

  Source: 1 cup finely chopped baby spinach (packed)
• 4 ounces cream cheese (softened to room temperature)
  Ingredient note

  Source: 4 ounces cream cheese (softened to room temperature)
• ¼ teaspoon red pepper flakes
  Ingredient note

  Source: ¼ teaspoon red pepper flakes
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and pepper
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt and pepper
• ⅓ cup panko bread crumbs
  Ingredient note

  Source: ⅓ cup panko bread crumbs
• ¼ cup grated parmesan cheese
  Ingredient note

  Source: ¼ cup grated parmesan cheese
• ½ teaspoon garlic powder
  Ingredient note

  Source: ½ teaspoon garlic powder
• 1 tablespoon fresh chopped parsley (plus more)
  Ingredient note

  Source: 1 tablespoon fresh chopped parsley (plus more)

1. PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper; set aside. Wipe the mushrooms with a damp paper towel. Remove the stems from the mushroom caps and finely mince them.
2. SAUTE: Melt 1 tbsp of butter in saute pan over medium-high heat. Add the stems and saute for 3 minutes, stirring often. Then add the garlic and continue to cook for another 45 seconds. Remove from heat. Allow the stems to come to room temperature.
3. COMBINE: Add the scallions, baby spinach, cream cheese, red pepper flakes, ¼ teaspoon kosher salt, and black pepper into the mushroom stems and mix until thoroughly combined. Taste and adjust with more seasonings as needed.
4. FILL: Line the caps on the prepared baking sheet. Then fill each cap with a spoonful of cream cheese mixture.
5. TOP: In a bowl, melt the remaining tablespoon of butter. Add the panko and stir to combine. Add the parmesan, garlic powder, a pinch of salt, and parsley. Top each mushroom cap with this panko mixture.
6. BAKE: Bake the caps in a preheated oven for 14-19 minutes or until the mushroom caps are cooked and the breadcrumbs are golden. You can broil the caps for the last 30-45 seconds to make them golden if you’d like. Top with more parsley and serve warm!