Directions 7 steps | 35 Minutes
Preheat heat the oven to 400°F. Wash and stem the mushrooms. Pat dry with a paper towel to remove any excess water.
In a bowl, toss the stemmed mushrooms with olive oil and ½ teaspoon of sea salt. Place top side down on a baking sheet.
In a large mixing bowl, combine the softened cream cheese, Parmesan, granulated garlic, onion powder, parsley, chives, thyme and the remaining 1 teaspoon of sea salt. Mix until all of the ingredients are fully incorporated and evenly mixed.
Pour the panko into a small bowl. Spoon a small mound of cream cheese mixture into the cavity of each mushroom. It should have a slight dome shape on top of the mushroom.
Dip the cream cheese topped mushroom into the panko to create a light crust on the cream cheese portion of the stuffed mushroom.
Bake for approximately 15-20 minutes or until the mushrooms are moist on the sides and the stuffing and crust are melted and golden brown.