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Baked Portabella Mushrooms with Parmesan and Herbs
Kathie Clane

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes
Course: Uncategorized
Cuisine: Italian
Calories: 238
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Clean the mushrooms by wiping them with a damp paper towel. Remove the stems and scoop out the gills for extra filling space.
  3. In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, parsley, oregano, salt, and pepper. Mix well.
  4. Brush the mushroom caps with olive oil on both sides. Place them cap-side down on the prepared baking sheet.
  5. Divide the breadcrumb mixture evenly among the mushrooms, packing it gently into the caps.
  6. Bake for 18–20 minutes, or until the topping is golden brown and the mushrooms are tender.
  7. 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.