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Clean the mushrooms. I prefer using larger mushrooms, about 1 1/4 oz or 35 g each, as these are easier to stuff. Remove their stems and finely chop them. Set aside the caps, optionally cutting off a thin slice from the top, so they don't topple. If doing so, also finely chop the slices and add them to the chopped stems. In a large pan, melt the butter over medium heat. Saute the garlic in the butter for about half a minute. Add the chopped mushroom stems and saute them for about 3 minutes. Stir in the cream cheese, grated parmesan and spices. If you like it a bit spicier, you can also use chili or cayenne pepper instead of paprika. Once the cheese is fully melted, remove the stuffing from the pan and let it cool a bit. 8 servings should give you about 1 cup of stuffing. Stuff the mushrooms caps with about 2 tablespoons each and put them on a baking tray lined with parchment paper. Bake for about 20 minutes. Serve garnished with some freshly chopped parsley. Enjoy as an appetizer or a side dish. # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
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