Mushroom casserole with crispy topping

Ingredients:

• 700 g medium mushrooms, cut into 4 pieces
• 3 tbsp. l. olive oil
• 3 cloves garlic, finely chopped
• 110 g cream cheese, cut into pieces
• 0.5 tbsp. grated mozzarella
• 1 tbsp. panko breadcrumbs
• 0.5 tbsp. grated parmesan
• 1/4 cup chopped fresh parsley
• 2 tablespoons unsalted butter, melted

Preparation:

1. Preheat oven to 175°C.
2. Heat the olive oil in a large skillet over medium heat. Add the mushrooms, 1/2 teaspoon of salt, and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7-8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the cream cheese and cook until melted and evenly coated.
3. Add the mozzarella, 1/2 cup breadcrumbs, and 1/4 cup Parmesan cheese and stir. Transfer to a 20cm square baking dish.
4. In a medium bowl, combine the parsley, butter, remaining 1/2 cup breadcrumbs, and 1/4 cup Parmesan. Sprinkle over the mushrooms and bake until the breadcrumbs are golden brown, 25 to 30 minutes.