Go Back
–+ servings
Close-up of stuffed mushrooms artfully arranged, their savory filling complemented by crispy breadcrumbs and herbs. Garnished with grated cheese and lemon wedges, these stuffed mushrooms lie on a pristine white surface, highlighting their delectable toppings.
Print Pin
5 from 2 votes

Stuffed Mushrooms

These stuffed mushrooms are packed with flavors from garlic, Parmesan, and parsley, perfect for any party or simple indulgence. Number of Servings: 24 stuffed mushrooms
Course Appetiser, Side, starter
Cuisine American
Keyword crimini mushrooms recipe, Stuffed baby bella mushrooms, Stuffed mushrooms
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24
Calories 46
Author Erren Hart

Ingredients

  • 24 large crimini baby bella mushrooms
  • 3 cloves garlic minced
  • ¼ cup olive oil plus extra for drizzling
  • ½ cup grated Parmesan cheese plus extra for topping
  • ⅓ cup homemade Italian seasoned breadcrumbs see below
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste

Homemade Italian Seasoned Breadcrumbs

  • ⅓ cup plain breadcrumbs
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon garlic powder a small pinch
  • ¼ teaspoon onion powder a small pinch
  • A small pinch of salt
  • A small pinch of black pepper
US Customary - Metric

Instructions

  • Prepare the Mushrooms: Preheat your oven to 400°F (200°C). Remove the stems from the crimini mushrooms and finely chop the stems. Arrange the mushroom caps on a baking sheet, hollow side up, and set aside.
  • Cook the Filling: In a skillet, heat 1/4 cup of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the chopped mushroom stems and cook until they become tender, about 3-4 minutes. Remove from heat.
  • Make Seasoned Breadcrumbs and Prepare Filling: In a small bowl, combine the plain breadcrumbs with oregano, basil, dried parsley, garlic powder, onion powder, salt, and pepper. Mix well to create the Italian seasoned breadcrumbs.
  • Combine Filling Ingredients: In a large mixing bowl, add the cooked mushroom stems and garlic, 1/2 cup grated Parmesan cheese, seasoned breadcrumbs, and fresh parsley. Stir the mixture until all ingredients are thoroughly combined. Season with salt and pepper to taste.
  • Stuff the Mushrooms: Using a spoon, fill each mushroom cap with the breadcrumb mixture, pressing down gently to ensure each cap is well-packed.
  • Top with Parmesan and Bake: Sprinkle a bit of extra grated Parmesan cheese over each filled mushroom cap, then drizzle lightly with olive oil.
  • Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
  • Serve: Allow the mushrooms to cool slightly before serving.

Video

Notes

  • Choose Large Cremini Mushrooms
    • Opt for baby bella mushrooms for their sturdy texture and size, making them ideal for holding flavorful fillings.
  • Clean Mushrooms Properly
    • Use a damp paper towel or a soft brush to remove dirt gently. Avoid rinsing them under water to prevent sogginess.
  • Pre-Bake the Mushroom Caps
    • Bake the caps upside down for a few minutes before stuffing to release excess moisture and prevent a watery final dish.
  • Incorporate the Stems into the Filling
    • Finely chop and sauté the stems with garlic, onions, or herbs to enhance the filling’s flavor while minimizing waste.
  • Space Mushrooms on the Baking Sheet
    • Leave room between each mushroom to allow heat to circulate evenly, ensuring they bake to perfection without becoming soggy.

Nutrition

Calories: 46 | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 71mg | Potassium: 107mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.3mg