Name: Classic Garlic Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 14
Cuisine: American
Ingredients: 12-14 medium-sized mushrooms, stems removed; 3 tablespoons olive oil, divided; 3 garlic cloves, minced; 1/3 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; 1 teaspoon thyme leaves (optional); Salt and black pepper to taste

Classic Garlic Stuffed Mushrooms are the ultimate appetizer, combining tender mushroom caps with a savory garlic, breadcrumb, and cheese filling. These bite-sized delights boast rich flavors, a hint of herbs, and a golden-brown crust, making them the perfect addition to your party spread or an elegant starter for a special meal.

Recipe Tips and Tricks:

Use mushrooms of uniform size to ensure even cooking.
Avoid soaking mushrooms; instead, gently wipe them with a damp cloth to clean.
Pre-bake the mushroom caps for a few minutes to remove excess moisture before stuffing.
Experiment with fresh herbs like thyme or parsley for enhanced flavor.
Use freshly grated cheese for a creamier texture.

Why You’ll Love This Recipe:

This recipe is a crowd-pleaser, perfect for both casual gatherings and formal dinners. The balance of earthy mushrooms, fragrant garlic, and creamy cheese offers a gourmet experience in just one bite. It’s quick to prepare, endlessly customizable, and sure to impress even the most discerning palates. Whether served as an appetizer or snack, these stuffed mushrooms are always a hit. Plus, they’re versatile enough to fit vegetarian diets or be adjusted for keto-friendly preferences.

Yield: 14 stuffed mushrooms

Classic Garlic Stuffed Mushrooms

Savory stuffed mushrooms with garlicky, cheesy filling; a perfect bite-sized appetizer for any occasion. Easy, versatile, and crowd-pleasing.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

12-14 medium-sized mushrooms, stems removed
3 tablespoons olive oil, divided
3 garlic cloves, minced
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 teaspoon thyme leaves (optional)
Salt and black pepper to taste

Instructions

Prepare the Mushrooms: Preheat the oven to 375°F (190°C). Gently clean the mushrooms with a damp cloth and remove the stems. Brush the caps with 1 tablespoon of olive oil and place them on a baking tray, cavity side up.
Make the Filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the breadcrumbs and cook until golden brown. Remove from heat and mix in the Parmesan cheese, parsley, thyme, salt, and pepper.
Stuff the Mushrooms: Spoon the filling generously into each mushroom cap, pressing lightly to secure it. Arrange the stuffed mushrooms back on the tray.
Bake: Bake the mushrooms in the preheated oven for 18-20 minutes or until the tops are golden and the mushrooms are tender.
Serve: Allow to cool slightly before serving. Garnish with additional parsley for a pop of color.

Notes

Avoid overfilling the mushrooms to prevent spillage during baking.
Serve immediately for the best flavor and texture.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 48Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 93mgCarbohydrates 3gFiber 0gSugar 0gProtein 1g

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

Ingredients Notes:

Mushrooms: Baby Bella or white button mushrooms work best. Their sturdy caps hold the filling well, and their mild flavor complements the garlicky stuffing.
Garlic: Use fresh garlic for a robust, aromatic flavor. Roasting the garlic can add a sweeter, mellow depth.
Breadcrumbs: Panko breadcrumbs create a crisp topping, but regular breadcrumbs will also work. Use gluten-free breadcrumbs if needed.
Cheese: Parmesan cheese is the classic choice for its salty richness, but Pecorino Romano or Gruyere are excellent substitutes.
Herbs: Fresh parsley and thyme bring brightness and balance. Dried herbs can be used in a pinch but adjust the quantity for potency.

Variations and Substitutions:

Cheese Alternatives: Swap Parmesan for feta or goat cheese for a tangier profile. Vegan cheese works for a plant-based option.
Herbs: Experiment with oregano, basil, or chives to tailor the flavor.
Add-Ins: Include finely chopped cooked bacon, sun-dried tomatoes, or caramelized onions in the filling for a twist.
Gluten-Free: Replace breadcrumbs with almond meal or gluten-free panko for a gluten-free version.
Spices: Add a pinch of red chili flakes or smoked paprika to the filling for a hint of heat or smokiness.

Storage Options:

Refrigeration: Store leftover stuffed mushrooms in an airtight container for up to 3 days. Reheat in an oven or air fryer to restore crispness.
Freezing: Freeze uncooked stuffed mushrooms on a baking tray, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the cooking time.