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1
Preheat the oven to 375u00b0 F.
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2
Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
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3
Carefully remove the stems from the mushrooms and discard or save for an alternative use.
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4
Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
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5
Place the crackers into a large Ziploc bag. Using either a rolling pin or the bottom of a heavy glass, crush the crackers into coarse crumbs.
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6
Place the cracker crumbs into a mixing bowl. Add the parsley, onion powder, garlic powder, salt, and pepper.
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7
Place the butter in a microwave-safe bowl. Microwave on high heat for 30-40 seconds, until melted.
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8
Pour the butter over the cracker crumbs and stir with a fork to combine.
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9
Add the egg white and shredded cheese to the bowl. Use a fork to mix until the ingredients and thoroughly combined and the mixture holds together when pinched.
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10
With a small spoon and clean hands, stuff a generous Tablespoon of filling into each mushroom. Pack the filling tightly into each cavity, using enough so that the mushrooms are domed with stuffing.
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11
Transfer the baking pan to the preheated oven.
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12
Bake for 22-24 minutes, until the mushrooms have released some of their juices and the stuffing is nicely browned.
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13
Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.
