Name: Herb and Parmesan Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 12 large button or cremini mushrooms; 1/2 cup freshly grated Parmesan cheese; 1/3 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

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.

Yield: 4 servings

Herb and Parmesan Stuffed Mushrooms

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

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

12 large button or cremini mushrooms
1/2 cup freshly grated Parmesan cheese
1/3 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.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 208Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 26mgSodium 440mgCarbohydrates 10gFiber 1gSugar 1gProtein 6g

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

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.