Name: Baked Portabella Mushrooms with Parmesan and Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 4 large portabella mushrooms; 1 cup breadcrumbs (preferably panko); 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tbsp fresh parsley, chopped; 2 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper

Baked Portabella Mushrooms with Parmesan and Herbs is a delightful, savory dish that makes for a perfect appetizer or light meal. These mushrooms are filled with a flavorful blend of breadcrumbs, garlic, fresh herbs, and melted Parmesan cheese, creating a harmonious medley of textures and tastes. Their meaty texture makes them a fantastic vegetarian option that satisfies even hearty appetites. Easy to prepare, this dish brings out the natural umami of portabella mushrooms, enhanced by the golden, crispy topping. Whether served as a side dish or a standalone treat, this recipe is sure to impress with its simple yet elegant presentation.

Recipe Tips and Tricks:

For extra flavor, add a dash of balsamic vinegar before baking.
Use panko breadcrumbs for a crunchier topping.
Wipe mushrooms clean with a damp paper towel; avoid soaking them.
Customize herbs with thyme, rosemary, or basil to suit your taste.
Pre-bake mushrooms for 5 minutes to remove excess moisture.

Yield: Serves 4

Baked Portabella Mushrooms with Parmesan and Herbs

Savory baked portabella mushrooms stuffed with Parmesan, garlic, and herbs—perfect for an appetizer or a vegetarian side dish.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

4 large portabella mushrooms
1 cup breadcrumbs (preferably panko)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the mushrooms by wiping them with a damp paper towel. Remove the stems and scoop out the gills for extra filling space.
In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, parsley, oregano, salt, and pepper. Mix well.
Brush the mushroom caps with olive oil on both sides. Place them cap-side down on the prepared baking sheet.
Divide the breadcrumb mixture evenly among the mushrooms, packing it gently into the caps.
Bake for 18–20 minutes, or until the topping is golden brown and the mushrooms are tender.
Serve warm, garnished with additional parsley if desired.

Notes

These mushrooms pair wonderfully with a crisp green salad or a glass of white wine.
Leftovers can be reheated in the oven for a crispy texture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 238Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 11mgSodium 721mgCarbohydrates 24gFiber 3gSugar 3gProtein 9g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.