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1
Preheat the oven to 425 F.
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2
Wipe off each mushroom, remove stems and lay mushrooms in a single layer face down on a rimmed baking sheet.
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3
Bake at 425 F for 5-7 minutes or until juices start coming out.
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4
While your mushrooms are roasting, make the stuffing.
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5
Heat olive oil in a skillet over medium heat and add onions and garlic.
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6
Saute until tender.
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7
Remove pan from heat and set aside.
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8
Into a large bowl add cream cheese.
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9
Stir in the onions and garlic, sun-dried tomato, basil, breadcrumbs, mozzarella, garlic powder, onion powder, salt and pepper.
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10
Mixture should be very thick.
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11
When done remove the mushrooms from the oven.
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12
Turn over each mushroom and shake to drain excess liquid.
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13
Using a little spoon, fill each mushroom cap with a generous amount of stuffing and arrange on a clean rimmed baking sheet, right side up this time.
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14
Sprinkle panko over the top of each mushroom.
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15
Bake until the filling is bubbly, heated through and golden brown on top, about 10-15 minutes.
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16
Garnish with fresh basil.
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17
Note: Some people like the stems.
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18
Feel free to saute the mushroom stems along with the onions and garlic to add more mushroom flavor and texture.
