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.

Baked Portabella Mushrooms with Parmesan and Herbs

Kathie Clane

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

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Prep Time 10

Cook Time 20

Additional Time 5

Total Time 35

Course Portabella mushroom recipes

Cuisine Italian

Servings 4

Calories 238 kcal

Ingredients

4 large portabella mushrooms
1 cup breadcrumbs preferably panko
½ cup grated Parmesan cheese
2 cloves garlic minced
2 tbsp fresh parsley chopped
2 tbsp olive oil
1 tsp dried oregano
½ tsp salt
¼ 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.

Keyword Baked portabella mushrooms, dinner party appetizer, easy mushroom recipe, fresh herbs, healthy dish, Italian cuisine, mushroom recipe ideas, Parmesan topping, stuffed mushrooms recipe, vegetarian appetizer