Preheat your oven to 400°F / 200°C.
Spread the sunflower seeds in a single layer in a baking dish large enough to hold all 12 mushrooms. Toast in the oven for about 7 minutes, or until lightly golden and fragrant.
Remove and set aside. 2.
While the seeds toast, prepare the mushrooms. Gently twist to remove the stems (reserve them for another use, like a stock or soup). Wipe the mushroom caps clean with a damp paper towel. 3.
In a medium bowl, use a fork to mash the softened cream cheese, crumbled blue cheese, and milk until smooth.
Stir in the toasted sunflower seeds and bread crumbs.
Season with a pinch of salt and pepper. 4. Generously spoon the cheese mixture into each mushroom cap, mounding it slightly. 5. Butter the baking dish you used for the seeds and arrange the stuffed mushrooms inside.
Bake for 15 to 20 minutes, until the filling is golden brown on top and the mushrooms are tender and juicy.
Serve immediately.
