Our Stuffed Mushrooms are so delicious you'll want more than one! Filled with bread crumbs, garlic, fresh parsley, and Parmesan cheese.
Course Appetizer
Cuisine Italian
Keyword stuffed mushrooms
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 20mushrooms
Calories 49kcal
Ingredients
2obaby bella mushrooms
1/2cupbreadcrumbsor panko
2tablespoonsparsleyfreshly chopped
5clovesgarlicminced
1/4cupparmesan
1/3cupolive oil
1/4teaspoonsalt
1/4teaspoonpepper
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
Wash the baby bella mushrooms and gently remove the stems. Set the caps aside.
Finely chop the mushroom stems. In a bowl, combine the chopped stems with breadcrumbs (or panko), chopped parsley, minced garlic, grated parmesan, olive oil, salt, and pepper. Mix well to create the stuffing.
Spoon the stuffing mixture into each mushroom cap, pressing slightly to compact the stuffing.
Place the stuffed mushrooms on a baking sheet. Bake in the preheated oven for 25-30 minutes, or until the mushrooms are tender and the stuffing is golden brown on top.
Notes
To make this recipe vegan we recommend using Follow Your Heart grated Parmesan cheese.
Store leftover stuffed mushrooms in an airtight container for 3-4 days.
Reheat in a 350 degree F oven (or air fryer) for 10-15 minutes or until warmed throughout.
Stuffed mushrooms are freezer friendly. You can prepare ahead by making them without baking and freezing on a baking sheet until solid. Once frozen transfer to a freezer safe bag or container. To bake frozen stuffed mushrooms add 5-10 minutes to the cooking time.