Cheese Stuffed Mushrooms

Ingredients:
1 lb button or cremini mushrooms, stems removed
1 tub (5 oz) Rondele Garlic & Herb Spreadable Cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (preferably Panko for extra crunch)
2 tbsp fresh parsley, finely chopped
1 tbsp olive oil
Salt and pepper to taste

Instructions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the mushrooms by cleaning them with a damp cloth and removing the stems. Set the mushroom caps aside.
Make the filling: In a bowl, mix together the Rondele cheese, Parmesan, breadcrumbs, and parsley. Season with salt and pepper as needed.
Stuff the mushrooms: Spoon a small amount of the cheese mixture into each mushroom cap, mounding it slightly.
Bake: Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle a little olive oil over the top of each mushroom to help them brown.
Cook for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Serve warm and enjoy!