Preheat the oven to 350° and lightly grease a baking dish.
Rinse mushrooms quickly or wipe them off with a damp paper towel to clean. (If you rinse mushrooms, make sure to dry them with a paper towel right after.)
Carefully pop the stems off the caps and toss dried mushroom caps in some olive oil. Save mushroom stems for the stuffing. Set mushrooms aside while you make the stuffing.
Preheat a small cooking pan and 1 tbsp of olive oil.
Dice shallot and mushroom stems and saute until tender.
Mince garlic cloves and add them to the pan. Saute until fragrant and move veggies into a small bowl.
Cool veggies a little bit and add cream cheese, bread crumbs, Parmesan cheese, cilantro, egg, salt, and pepper. Mix very well until all combined.
Place mushroom caps into the baking dish. Carefully fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more.
Bake stuffed mushrooms for about 20 minutes making sure that the mushrooms are tender and golden brown on top.
Sprinkle the stuffed mushrooms with some more fresh grated Parmesan cheese and serve.
Video
Notes
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.