These Herb and Parmesan Stuffed Mushrooms are a perfect harmony of earthy mushroom flavors and a rich, cheesy filling. Ideal for parties, potlucks, or a cozy dinner, this dish combines fresh herbs, garlic, and Parmesan cheese for an irresistible bite. Easy to prepare yet impressively delicious, they’re a guaranteed crowd-pleaser.

Recipe Tips and Tricks:

Choose Mushrooms Wisely: Opt for large, firm white button or cremini mushrooms. Ensure they’re clean and dry before using.
Don’t Overstuff: Press the filling gently into the mushroom caps for even cooking.
Make Ahead: Prep the stuffing and clean the mushrooms in advance to save time on the day of cooking.
Baking Sheet Prep: Use parchment paper to prevent sticking and make cleanup easier.

Why You’ll Love This Recipe:

This recipe is the epitome of simplicity meeting sophistication. The earthy mushrooms create a perfect base, while the cheesy, herbaceous stuffing bursts with flavor. You’ll love how versatile it is—serve it as a holiday appetizer, an elegant starter for dinner, or even a comforting snack. The combination of crispy breadcrumb topping and tender mushrooms makes each bite irresistible, leaving your guests raving and you feeling like a culinary genius.

Herb and Parmesan Stuffed Mushrooms

Kathie Clane

Juicy mushrooms stuffed with a flavorful blend of herbs, Parmesan, and breadcrumbs for a delightful appetizer or side dish.

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Prep Time 15

Cook Time 20

Additional Time 5

Total Time 40

Course Recipe for Stuffed Mushrooms

Cuisine Italian

Servings 4 servings

Calories 208 kcal

Ingredients

12 large button or cremini mushrooms
½ cup freshly grated Parmesan cheese
⅓ cup breadcrumbs preferably panko
2 tablespoons unsalted butter melted
2 tablespoons olive oil
2 garlic cloves minced
2 tablespoons fresh parsley finely chopped
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and black pepper to taste

Instructions

Prep the Mushrooms: Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp cloth and gently remove the stems. Set the caps aside and finely chop the stems.
Make the Filling: Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic, cooking until softened. Transfer to a bowl and mix in breadcrumbs, Parmesan, parsley, thyme, melted butter, salt, and pepper. Stir until combined.
Stuff the Mushrooms: Line a baking sheet with parchment paper. Fill each mushroom cap generously with the prepared stuffing, pressing slightly to secure.
Bake: Arrange the stuffed mushrooms on the baking sheet and bake for 18-20 minutes, or until the tops are golden and the mushrooms are tender.
Serve: Let the mushrooms cool for 5 minutes before serving. Garnish with extra parsley for presentation.

Notes

Avoid overbaking to prevent the mushrooms from becoming soggy.
For a golden topping, broil the mushrooms for the last 2 minutes.

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Ingredient Notes:

Mushrooms: Large button mushrooms or cremini are ideal due to their sturdy caps. Avoid mushrooms that are overly small or have broken caps.
Parmesan Cheese: Freshly grated Parmesan adds a nutty, savory flavor that pre-shredded cheese can’t replicate.
Breadcrumbs: Panko breadcrumbs work best for a crispy texture, but regular breadcrumbs will also work.
Fresh Herbs: Parsley and thyme add brightness to the filling, while dried herbs can substitute in a pinch.
Garlic: Use freshly minced garlic for a robust flavor that pairs beautifully with the mushrooms.

Variations and Substitutions:

Cheese Options: Swap Parmesan for Pecorino Romano or Gruyère for a sharper taste.
Vegan Option: Use nutritional yeast instead of Parmesan and plant-based butter or oil for a vegan-friendly version.
Gluten-Free: Substitute breadcrumbs with gluten-free breadcrumbs or crushed nuts.
Protein Addition: Add cooked crumbled sausage or diced pancetta to the filling for a heartier dish.
Spicy Twist: Mix in a pinch of red pepper flakes or finely chopped chili for a hint of heat.

Storage Options:

Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezing: Freeze uncooked stuffed mushrooms on a tray, then transfer to a freezer-safe bag. Bake directly from frozen, adding 5-7 minutes to the cooking time.