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Stuffed Mushrooms

These stuffed mushrooms feature large mushroom caps filled with a savory mixture of chopped stems, garlic, herbs, breadcrumbs, and cheese. Baked until golden and bubbling, they develop a tender texture with a crispy top, making them a perfect crowd-pleasing appetizer or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 8 large white button or portobello mushroom caps large, sturdy caps
  • 2 cloves garlic finely minced
  • 1/4 cup breadcrumbs preferably fresh or gluten-free if needed
  • 1/4 cup grated cheese Parmesan or Gruyère for flavor
  • 2 tablespoons olive oil for mixing and drizzling
  • 2 tablespoons fresh herbs parsley or thyme, chopped
  • 1 tablespoon lemon juice optional, for brightness
  • to taste salt and pepper adjust to preference

Equipment

  • Baking sheet
  • Spoon or small scoop
  • Damp cloth or paper towel
  • Sharp knife

Method
 

  1. Gently wipe the mushroom caps clean with a damp cloth, then carefully remove the stems and chop them finely.
  2. In a mixing bowl, combine the chopped mushroom stems, minced garlic, breadcrumbs, grated cheese, chopped herbs, and a splash of olive oil. Mix until well integrated; the filling should feel moist but not runny.
  3. Use a small spoon to gently fill each mushroom cap with the prepared mixture, pressing lightly to pack the filling in.
  4. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper, spacing them evenly.
  5. Drizzle a little olive oil over the tops of the stuffed mushrooms for a golden, crispy finish.
  6. Bake in a preheated oven at 180°C (356°F) for about 20 minutes, until the tops are golden brown and bubbling.
  7. If the tops brown too quickly, loosely tent the mushrooms with foil and continue baking until fully cooked.
  8. Remove the mushrooms from the oven and let them rest for about 5 minutes, allowing the filling to set slightly.
  9. Finish with a squeeze of fresh lemon juice over the top for brightness and serve warm, garnished with extra herbs if desired.