Description
Prepare these simple, flavorful stuffed mushrooms as a quick appetizer or side dish. This recipe uses common ingredients and bakes quickly.
Ingredients
Scale
- 1 lb white button mushrooms, stems removed and finely chopped
- 4 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried thyme
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking sheet.
- Wipe the mushroom caps clean. Gently remove the stems and chop the stems finely.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Cook until softened, about 3 to 4 minutes. Remove from heat.
- In a medium bowl, combine the cooked stem and garlic mixture, parsley, thyme, breadcrumbs, 1/2 cup Parmesan cheese, salt, and pepper. Mix well until combined.
- Brush the outside of the mushroom caps lightly with the remaining 2 tablespoons of olive oil.
- Spoon the filling mixture evenly into the mushroom caps, packing it lightly.
- Place the filled mushrooms on the prepared baking sheet. Sprinkle a little extra Parmesan cheese over the tops of the filling.
- Bake for 15 to 18 minutes, or until the mushrooms are tender and the topping is golden brown. Serve warm.
Notes
- You can prepare the filling mixture up to one day ahead and store it covered in the refrigerator.
- For a richer flavor, substitute half of the breadcrumbs with finely crushed crackers.
- If you prefer, you can use cremini mushrooms instead of white button mushrooms.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 45
- Sugar: 0.5
- Sodium: 110
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 1.5
- Cholesterol: 5