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Stuffed Mushrooms with Herbs and Parmesan

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Stuffed Mushrooms with Herbs and Parmesan are savory, bite-sized appetizers filled with a flavorful blend of breadcrumbs, garlic, herbs, and Parmesan cheese. Baked until golden and tender, they’re perfect for parties, holidays, or any time you want an easy, elegant starter.

Ingredients

  • 20 button or cremini mushrooms, stems removed and finely chopped
  • 2 tablespoons olive oil (plus more for drizzling)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh thyme or rosemary, chopped
  • ½ cup Italian-style breadcrumbs
  • ⅓ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Optional: 2 tablespoons cream cheese or goat cheese
  • Optional garnish: extra herbs or lemon zest

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Clean mushrooms with a damp cloth. Remove and finely chop the stems; set caps aside.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic and chopped stems. Sauté for 3–4 minutes until softened.
  4. Remove from heat and stir in breadcrumbs, Parmesan, parsley, thyme (or rosemary), salt, and pepper. If dry, add a drizzle more olive oil. Stir in optional cream cheese or goat cheese for a creamier filling.
  5. Fill each mushroom cap with the mixture, pressing gently to pack it in.
  6. Arrange stuffed mushrooms on prepared baking sheet and drizzle lightly with olive oil.
  7. Bake for 18–20 minutes, or until mushrooms are tender and tops are golden.
  8. Garnish with fresh herbs or lemon zest before serving, if desired.

Notes

  • Use gluten-free breadcrumbs for a gluten-free version.
  • Mix in crumbled bacon, sausage, or nuts for added flavor and texture.
  • Stuffed mushrooms can be prepped a day ahead and baked just before serving.
  • Best enjoyed fresh, as mushrooms do not freeze well after baking.

Nutrition

Find it online: https://thefamilycooking.com/stuffed-mushrooms-with-herbs-and-parmesan/