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.
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.
