Stuffed Parmesan Mushrooms
A savory appetizer featuring tender mushroom caps filled with a flavorful mixture of their own stems, breadcrumbs, garlic, and Parmesan cheese. These mushrooms are baked until golden and bubbly, making them a perfect crowd-pleasing starter or side dish.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 195 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gcremini mushroom, stems removed and reserved
- 50 gyellow onion, finely chopped
- 2 clovegarlic, minced
- 40 gplain breadcrumbs
- 30 gparmesan cheese, finely grated
- 1 tbspfresh parsley, chopped
- 0.5 tspsalt
- 0.25 tspdried oregano
- 1 pinchblack pepper, freshly ground(optional)
for sauteing
- 2 tbspolive oil
for baking dish
- 1 tbspolive oil
Equipment
spoon · mixing bowl · skillet · cutting board · knife · oven · baking dish
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
- 2
Gently wipe the mushrooms clean with a damp paper towel and carefully twist to remove the stems.
About 5 min
Cook’s note: Avoid washing mushrooms under water as they can become soggy.
- 3
Finely chop the reserved mushroom stems.
About 3 min
- 4
Heat the olive oil for sauteing in a medium skillet over medium heat.
About 1 min
- 5
Add the chopped mushroom stems and onion to the skillet, cooking for 5-7 minutes until soft and lightly browned.
About 7 min
- 6
Stir in the minced garlic and cook for one more minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, which can make it taste bitter.
- 7
In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, salt, oregano, and black pepper.
About 2 min
- 8
Add the cooked mixture from the skillet to the bowl and stir until well combined.
About 1 min
- 9
Coat a baking dish with the olive oil for the baking dish, then arrange the mushroom caps hollow-side up.
About 1 min
- 10
Use a small spoon to mound the filling into each mushroom cap.
About 3 min
Cook’s note: Don't be afraid to pack the filling in; it will hold its shape during baking.
- 11
Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
About 15 min
- 12
Let the mushrooms cool for a few minutes before serving, as the filling will be very hot.
About 5 min
Per serving
Nutrition
- Calories
- 195kcal
- Protein
- 8g
- Carbs
- 13.1g
- Fat
- 13.2g
- Fibre
- 2g
- Sugar
- 3.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat in an oven at 175°C (350°F) for 5-10 minutes until warmed through.
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