Stuffed Mushrooms with Garlic and Parmesan Recipe
Stuffed mushrooms are a popular appetizer known for their savory taste and elegant presentation. They’re perfect for gatherings, parties, or a cozy dinner at home. The blend of garlic, Parmesan, breadcrumbs, and herbs creates a flavorful filling that complements the earthy taste of mushrooms. Whether you’re looking for a vegetarian option or a dish that can be served alongside meat, these Stuffed Mushrooms with Garlic and Parmesan will quickly become a favorite.
Instructions:
Step 1: Prepare the Mushrooms
Start by prepping the mushrooms. Clean them thoroughly using a damp cloth or paper towel to remove any dirt. It’s important not to rinse them under water, as mushrooms absorb moisture quickly and can become soggy.
Once cleaned, remove the stems from the mushroom caps. Carefully twist the stem to detach it from the cap. Set the caps aside on a baking sheet lined with parchment paper. You can save the stems to use in the stuffing mixture or discard them, depending on your preference.
Finely chop the stems of the mushrooms and set them aside in a bowl. These will be part of the stuffing filling, contributing to the overall flavor and texture of the dish.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil and melted butter over medium heat. Add the finely chopped mushroom stems, minced garlic, and shallot (if using). Sauté for about 3-4 minutes, stirring occasionally, until the garlic becomes fragrant and the shallots turn translucent. Be careful not to burn the garlic, as it can become bitter.
Add the dried thyme and crushed red pepper flakes (if using), and cook for another 30 seconds to allow the herbs to release their oils.
- Tip: If you prefer a stronger garlic flavor, you can add an extra clove or two.
Step 3: Prepare the Stuffing Mixture
Once the aromatics have softened and become fragrant, remove the skillet from the heat and let the mixture cool slightly.
In a medium-sized bowl, combine the sautéed garlic, shallots, and mushroom stems with the fresh breadcrumbs, grated Parmesan cheese, and fresh parsley. Season with salt and pepper to taste. The mixture should hold together when pressed but still have a bit of texture.
If the mixture feels too dry, you can add a teaspoon of water or a little more melted butter to bind it. If it’s too wet, add more breadcrumbs until it reaches a stuffing consistency.
Step 4: Stuff the Mushrooms
Take the mushroom caps and, using a small spoon or your fingers, fill each cap with the stuffing mixture. Press the stuffing down gently to pack it in, creating a mound of stuffing on top of each mushroom. You want to make sure there is enough filling to form a generous mound over each mushroom cap.
- Tip: Don’t be afraid to overstuff the mushrooms a little! The stuffing will shrink slightly as it cooks, so giving them a generous filling ensures a full, flavorful bite.
Step 5: Prepare the Topping
In a small bowl, mix the melted butter and the remaining Parmesan cheese. This mixture will be used to top the stuffed mushrooms and give them a golden, crispy crust during baking.
Spoon a small amount of this butter-Parmesan mixture over the top of each stuffed mushroom, making sure to coat the stuffing evenly.
- Tip: For an extra crispy topping, you can also add a pinch of additional breadcrumbs to the butter-Parmesan mixture. This will create a more textured topping.
Step 6: Bake the Stuffed Mushrooms
Preheat your oven to 375°F (190°C).
Arrange the stuffed mushrooms in a single layer on a baking sheet. If you have a lot of mushrooms, you may need to bake them in batches. Bake the mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender, and the stuffing is golden brown and crispy on top.
- Tip: If you want the top of the stuffing to get extra crispy, you can broil the mushrooms for the last 1-2 minutes of baking. Just be sure to watch them closely to avoid burning the topping.
Step 7: Garnish and Serve
Once the mushrooms are done baking, remove them from the oven and let them cool for a couple of minutes. Sprinkle with a little extra fresh parsley for color and freshness.
Serve immediately while they are warm and melty. These stuffed mushrooms are perfect on their own or as part of a larger spread.
Additional Tips for Success:
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Choose the Right Mushrooms: For stuffed mushrooms, larger mushroom caps are ideal as they can hold more stuffing. Button mushrooms or cremini mushrooms are the most commonly used types for this recipe, but portobello mushrooms can also work well if you want to make larger, more substantial servings.
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Don’t Overcook the Mushrooms: Mushrooms release moisture as they cook. If you overcook the mushrooms, they can become too soggy. Baking at a moderate temperature (375°F) ensures they cook through without becoming waterlogged. Be sure to keep an eye on them toward the end of baking to ensure they retain their texture.
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Customize the Stuffing: You can modify the stuffing mixture to suit your preferences. For example, you can add finely chopped spinach, crumbled sausage, or sautéed bell peppers for extra flavor. Adding a little cream cheese or ricotta cheese to the stuffing can make it extra creamy.
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Make Ahead Option: You can prepare the stuffed mushrooms ahead of time and refrigerate them until you’re ready to bake. Simply stuff the mushrooms, cover them with plastic wrap, and store them in the refrigerator for up to a day in advance. When you’re ready to bake, simply remove them from the fridge and proceed with baking. You may need to add an extra 5 minutes of baking time if they’re chilled.
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Make Them Vegan: For a vegan version, swap out the Parmesan cheese for a dairy-free alternative and use plant-based butter. You can also make the breadcrumbs from scratch using gluten-free bread if you need a gluten-free option.
Serving Suggestions:
Stuffed mushrooms make a fantastic appetizer, but they can also be served as a side dish or part of a larger meal. Here are some ideas for how to serve them:
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As an Appetizer: Serve these stuffed mushrooms as a finger food at a party or gathering. Pair them with a light cocktail or a glass of white wine like Chardonnay or Sauvignon Blanc.
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As a Side Dish: Serve these mushrooms alongside a hearty main dish like grilled steak, roasted chicken, or a vegetarian pasta dish. Their savory flavor complements many types of entrees.
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With a Salad: Pair your stuffed mushrooms with a simple green salad, such as arugula with balsamic vinegar and olive oil, or a Caesar salad for a more indulgent option.
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For a Meatless Meal: Stuffed mushrooms can serve as the main course for a light, vegetarian meal. Pair them with a grain like quinoa or couscous for a satisfying meal.
Conclusion:
These Stuffed Mushrooms with Garlic and Parmesan are a mouthwatering appetizer that combines earthy mushrooms, savory garlic, and the nutty richness of Parmesan cheese. The garlic and Parmesan mixture is perfectly complemented by a crispy topping and fresh parsley for a burst of color. Whether you’re hosting a dinner party, a family gathering, or simply want to treat yourself to a savory bite, these stuffed mushrooms are sure to impress.
Stuffed Mushrooms with Garlic and Parmesan Recipe
Ingredients
- 12 large white mushrooms (button mushrooms)
- 3 tbsp olive oil (divided)
- 3 cloves garlic (minced)
- 1/4 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup grated Parmesan cheese (plus extra for topping)
- 2 tbsp cream cheese (softened)
- 2 tbsp fresh parsley (chopped, plus extra for garnish)
- Salt and pepper to taste
- Optional: 1 tbsp fresh lemon juice or zest for brightness
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with a bit of olive oil.
- Prepare the mushrooms: Gently clean the mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps and set them aside (you can chop them up for the filling or discard them). Place the mushroom caps on the prepared baking sheet.
- Make the filling: In a medium bowl, combine the chopped mushroom stems (if using), 2 tbsp of olive oil, minced garlic, breadcrumbs, grated Parmesan cheese, cream cheese, and chopped parsley. Season with salt and pepper to taste. Mix until the filling is well combined.
- Stuff the mushrooms: Spoon the filling into each mushroom cap, pressing lightly to pack the mixture in. Don’t overfill; aim for a nice mound that’s slightly heaping.
- Top with Parmesan: Drizzle the stuffed mushrooms with the remaining 1 tbsp of olive oil. Sprinkle each stuffed mushroom with a little extra Parmesan cheese for a golden, crispy top.
- Bake: Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the tops are golden brown and crisp.
- Garnish and serve: Remove from the oven and sprinkle with a little fresh parsley and, if desired, a squeeze of fresh lemon juice or zest for an extra burst of flavor.