Garlic Parmesan Stuffed Mushrooms
These stuffed mushrooms are little bites of savory perfection, filled with buttery breadcrumbs, garlicky goodness, and cheesy deliciousness. They’re easy to make, endlessly versatile, and guaranteed to disappear in minutes – so be sure to grab one before they’re gone!
Servings: 35 mushrooms
Calories: 27kcal
Ingredients
- 1 pound whole button mushrooms I used brown ones
- ¼ cup butter OR oil
- 1 small onion finely chopped
- 3 cloves garlic finely minced
- ⅔ cup breadcrumbs
- 1 tablespoon Italian seasoning I used one without added salt
- 4 tablespoons grated parmesan or more to taste
- 1 tablespoon chopped fresh parsley
- salt and black pepper to taste
- lemon juice to serve (optional)
Instructions
- Prep the mushrooms: Carefully remove the stems from the mushrooms. Set the caps aside and chop the stems finely.
- Sauté the mushroom stems: Melt the butter in a wide skillet over medium heat. Add the onion and garlic and gently cook until softened, about 2-3 minutes. Add the chopped mushroom stems and sauté until softened, about 5 minutes.
- Finish the filling: Add the breadcrumbs and Italian seasoning to the mushrooms in the pan and stir well, to coat everything with butter. if it seems dry, add a little more butter. Cook for another 3-4 minutes, take off the heat and stir in the parmesan, parsley and salt and pepper (if needed). Then set aside to cool.
- Stuff and bake the mushroom caps: Preheat the oven to 350°F. Evenly distribute the filling between the mushroom caps, pushing it slightly down as you fill them. Place the mushrooms on a baking sheet lined with nonstick silicone mats and bake until the top is browned, about 20-25 minutes.
- Serve: Serve hot or warm, with a bit of lemon juice if you like.
Notes
Ingredient notes
- Mushrooms: Choose firm, medium-sized button or cremini mushrooms for the best texture and stuffing capacity.
- Butter or oil: Butter brings rich flavor, but olive oil is a great lighter or dairy-free alternative.
- Breadcrumbs: Regular or panko breadcrumbs work; use gluten-free for dietary needs.
- Parmesan: Freshly grated parmesan melts better and tastes fresher.
- Italian seasoning: Go for a no-salt blend or mix dried oregano, basil, and thyme as a DIY substitute.
Recipe tips
- Cool the filling: Let it cool slightly before stuffing to make handling easier and avoid soggy mushrooms.
- Don’t overfill: Press the filling gently into the caps without overstuffing to prevent spilling during baking.
- Bake until golden: The tops should be browned and slightly crispy for the perfect texture.
- Line the pan: Use parchment paper or a silicone mat for easy cleanup and prevent sticking.
Make ahead
- Prep ahead: Make the filling up to a day in advance and store it in the fridge. Stuff and bake when ready to serve.
Nutrition
Serving: 1mushroom | Calories: 27kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 36mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.2mg