Description
Delicious baked stuffed mushrooms filled with a savory mixture of chopped mushroom stems, breadcrumbs, Parmesan cheese, garlic, and olive oil. This easy appetizer is perfect for gatherings or as a flavorful side dish.
Ingredients
Scale
Stuffing Mixture
- 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 the oven to 375°F (190°C) to prepare for baking the stuffed mushrooms.
- Prepare Mushrooms: Remove the stems from the mushrooms carefully and chop the stems finely to use in the stuffing mixture.
- Mix Stuffing: In a bowl, combine the chopped mushroom stems, breadcrumbs, grated Parmesan cheese, minced garlic, olive oil, salt, and pepper. Mix well until evenly blended.
- Stuff Mushrooms: Fill each mushroom cap with the prepared stuffing mixture and arrange them evenly on a baking sheet.
- Bake: Place the baking sheet in the oven and bake the stuffed mushrooms for 20 minutes, or until the mushrooms become tender and the tops are golden.
- Serve: Remove from the oven and serve the stuffed mushrooms hot as an appetizer or side dish.
Notes
- You can substitute breadcrumbs with gluten-free breadcrumbs to make this recipe gluten-free.
- For a richer flavor, add some chopped fresh herbs like parsley or thyme to the stuffing mixture.
- These stuffed mushrooms can be prepared ahead and refrigerated before baking.
- Adjust salt and pepper according to personal taste preferences.
