Description
Deliciously savory stuffed mushrooms filled with a flavorful mixture of chopped mushroom stems, breadcrumbs, Parmesan cheese, garlic, and olive oil. Baked to golden perfection, this easy appetizer or side dish is perfect for any occasion.
Ingredients
Scale
Stuffing
- 12 large mushrooms
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the mushrooms evenly.
- Prepare Mushrooms: Remove the stems from the 12 large mushroom caps and finely chop the stems—these will go into the stuffing mixture.
- Make Stuffing: In a mixing bowl, combine the chopped mushroom stems, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, 2 tablespoons olive oil, and salt and pepper to taste. Mix well to evenly distribute the flavors.
- Stuff Mushroom Caps: Spoon the stuffing mixture into each mushroom cap until well filled, ensuring the caps are all adequately packed.
- Bake: Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the tops are golden.
- Serve: Remove from the oven and serve hot as a delicious appetizer or side dish to your meal.
Notes
- You can substitute Parmesan with Pecorino Romano or a vegan cheese alternative for a different flavor variation.
- For added freshness, garnish with chopped parsley or chives before serving.
- To make this gluten-free, use gluten-free breadcrumbs.
- Ensure mushrooms are wiped clean with a damp cloth rather than washed to prevent sogginess.
