Description
Savory mushroom caps filled with a flavorful mixture of chopped stems, garlic, herbs, cheese, and breadcrumbs—baked until golden and irresistible.
Ingredients
- about 1 lb (24) cremini or white button mushrooms, washed and stems removed
- 2 Tbsp extra‑virgin olive oil or unsalted butter
- 2 garlic cloves, minced
- 1/4 cup finely chopped mushroom stems
- 1/4 cup panko or breadcrumbs
- 1/4 cup grated Parmesan (or cheese of choice)
- 2 Tbsp chopped fresh parsley (plus more for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 °F (200 °C).
- Clean mushrooms with a damp cloth, remove stems, and reserve stems finely chopped.
- Toss mushroom caps with olive oil (or butter) and season with salt and pepper; arrange cavity‑side up on a baking sheet.
- In a skillet over medium heat, cook chopped stems (and optional garlic) in remaining oil or butter until moisture evaporates (~5 min), then add garlic and cook until fragrant (~1 min).
- Stir in breadcrumbs, cook until lightly toasted (~2–3 min); transfer to bowl and let cool.
- Add Parmesan, parsley, salt, and pepper to the cooled mix; combine well.
- Spoon about 1 Tbsp filling into each cap, pressing gently to pack, and top with extra cheese if desired.
- Bake until mushrooms are tender and golden, about 20 min.
- Garnish with parsley before serving.
Notes
- Swapping cheeses: try goat cheese or cream cheese for a tangy twist.
- Vary the fillings—consider sun‑dried tomatoes & pine nuts (Love & Lemons), or ‘nduja for spicy depth (Guardian).
- These are best served warm but keep well for 2–3 days refrigerated.
- Make ahead: prepare filling a day ahead and stuff before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: International/Party App
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: ≈46 kcal
- Sugar: ≈0.4 g
- Sodium: ≈60 mg
- Fat: ≈3 g
- Saturated Fat: ≈1 g
- Unsaturated Fat: ≈2 g
- Trans Fat: 0 g
- Carbohydrates: ≈3 g
- Fiber: ≈0.4 g
- Protein: ≈2 g
- Cholesterol: ≈3 mg
