Start by gently wiping the mushrooms clean with a damp paper towel. Remove the stems carefully by twisting or pulling them out. Place the mushroom caps aside and finely chop the stems, which will be part of your filling.

Chopping the stems helps add extra mushroom flavor and reduces waste. Try to make the pieces small so they blend well into the creamy filling. Once prepped, line up the caps on a baking sheet for easy stuffing later.

In a medium bowl, mix the chopped stems, cream cheese, sour cream, half of the shredded cheese, and half of the breadcrumbs. Stir until you get a smooth, thick mix. Season with salt and pepper to taste.

This mixture should be soft but not runny. The breadcrumbs will soak up moisture, while the cheese adds body. The combo of cream cheese and sour cream makes the stuffing creamy with a touch of tang.

Using a teaspoon, scoop the filling and gently stuff each mushroom cap. Fill them just enough so the stuffing is level or slightly heaping. Once done, sprinkle the remaining cheese and breadcrumbs on top of each.

Topping with cheese and crumbs creates a crispy, golden layer when baked. For added flavor and presentation, lightly press a few chopped chives on each stuffed mushroom.

Preheat your oven to 350°F (175°C). Place the baking sheet in the oven and bake for 15 to 20 minutes. The mushrooms will soften, and the tops will become golden and bubbly.

Once baked, remove and let them rest for 2–3 minutes before serving. These are best enjoyed warm but can also be served at room temperature. Garnish with extra chives if desired.