Preheat the oven to 375-degrees. Prepare a baking sheet either by covering with foil or spraying with non-stick spray.
Warm a small skillet over medium heat.
Prepare the mushrooms. Wipe any excess dirt off of the mushrooms. Carefully remove the stems from the mushroom caps and finely chop the stems up.
Peel and mince the fresh garlic.
Lightly saute the garlic and chopped stems. Drizzle a little olive oil in the skillet and add the garlic and mushroom stems. Cook and stir for only about a minute or two. Add salt and pepper at this point.
In a small bowl, mix together the cottage cheese, Parmesan cheese, bread crumbs, parsley, and the stem and garlic mixture.
Stuff the mushroom caps with the filling. Using a spoon or even your hands, whichever is easier for you.
Bake. The Easy Stuffed Mushrooms will need to bake about 10 -15 minutes, depending on the size of the mushroom. The tops should be a nice golden brown.
Serve. Serve the stuffed mushrooms on a platter and lightly sprinkle with freshly chopped parsley.
In the nutritional information, I listed this recipe as two servings. My main reason for doing that was when I cook these stuffed mushrooms, my husband and I gobble them down before anyone else has a chance to have any.If you are serving it with other appetizers, or for a larger group you might want to adjust the recipe.I made this recipe using an 8-ounce package of white button mushrooms. If you are serving a group, you can easily double or triple this recipe.