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