Ingredients:

• Cooking spray
• 1 ½ lb. mushrooms, rinsed
• 2 Tbsp. Unsalted butter
• 2 cloves garlic, finely chopped
• ¼ cup bread crumbs
• Freshly ground black pepper
• ¼ cup finely grated Parmesan, plus more for topping
• 4 oz. cream cheese, softened
• 2 Tbsp. chopped fresh parsley, plus more for serving
• 1 Tbsp. chopped fresh thyme
• Haywire Dry Rub - Original Blend

Directions:

1. Preheat the oven or grill/BBQ to 375 degrees. Grease a baking sheet or grill with cooking spray. Remove stems from mushrooms and finely chop. Arrange caps on a prepared sheet or grill.

2. In a medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook, stirring frequently, until most of the moisture has evaporated, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add bread crumbs and cook, stirring frequently, until slightly toasted, about 3 minutes; season with pepper. Let cool slightly.

3. Transfer bread crumb mixture to a large bowl. Add parmesan, cream cheese, parsley, and thyme; season with pepper and stir to combine. Fill mushroom caps with filling and sprinkle with more parmesan and as much Haywire Dry Rub as your heart desires.

4. Bake/grill stuffed mushrooms until softened and the tops are golden, about 20 minutes.

5. Transfer stuffed mushrooms to a platter. Top with parsley.

6. Enjoy!