Description
Garlic Parmesan Stuffed Mushrooms are a delightful appetizer featuring tender mushroom caps filled with a savory mixture of sautéed mushroom stems, onions, garlic, Italian seasoning, breadcrumbs, and Parmesan cheese. Baked to golden perfection, these bite-sized treats are perfect for parties, gatherings, or as a flavorful side dish.
Ingredients
Scale
Main Ingredients
- 1 pound whole button mushrooms (brown mushrooms preferred)
- 1/4 cup butter (or oil)
- 1 small onion, finely chopped
- 3 cloves garlic, finely minced
- 2/3 cup breadcrumbs
- 1 tablespoon Italian seasoning (salt-free preferred)
- 4 tablespoons grated Parmesan cheese (or more to taste)
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
- Lemon juice, for serving (optional)
Instructions
- Prep the mushrooms: Carefully remove the stems from the mushrooms, setting the caps aside. Finely chop the mushroom stems for the filling.
- Sauté the mushroom stems: Melt the butter in a wide skillet over medium heat. Add the chopped onion and minced garlic, cooking gently until softened, about 2 to 3 minutes. Then add the chopped mushroom stems and sauté until tender and cooked through, about 5 minutes.
- Finish the filling: Stir in the breadcrumbs and Italian seasoning to coat the mixture with butter evenly. If the mixture is too dry, add a little more butter. Cook for an additional 3 to 4 minutes before removing from heat. Stir in the grated Parmesan, chopped parsley, and season with salt and black pepper as needed. Set the filling aside to cool slightly.
- Stuff and bake the mushroom caps: Preheat the oven to 350°F (175°C). Evenly distribute the prepared filling inside the mushroom caps, pressing it gently down to fill each cap. Place the stuffed mushrooms on a baking sheet lined with nonstick silicone mats or parchment paper. Bake for 20 to 25 minutes, or until the tops are nicely browned and the mushrooms are tender.
- Serve: Serve the stuffed mushrooms warm or hot, optionally drizzling with a bit of fresh lemon juice to enhance the flavors.
Notes
- Use brown button mushrooms for a deeper flavor, but white mushrooms also work well.
- For a richer filling, you can substitute some of the butter with olive oil or use all oil for a dairy-free option.
- If you prefer a crispier topping, sprinkle a bit of extra Parmesan or breadcrumbs over the stuffed mushrooms before baking.
- This recipe can be made ahead of time; prepare the filling and stuff the mushrooms, then refrigerate until ready to bake.
- To make it gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.
