Mushrooms stuffed with garlicy, herby breadcrumbs and plenty of cheese! These stuffed mushrooms are a total crowd pleaser! Serve them up as a quick and easy party appetizer or as a vegetarian side dish for the holidays!
I’m a huge fan of mushrooms and I especially love the western style preparations. Stuffed Mushrooms are one among them, its quite versatile, suits for both veg and non veg variations, also perfect as an appetizer or side dish. Extremely easy, can be made ahead and an elegant appetizer that will be a crowd pleaser!
Stuffed mushrooms can be loaded with any filling , meat, seafood, cheese, breadcrumbs…. list can go on and on. Today, we will see an easy vegetarian version that is a classic recipe with just mushroom meat, panko bread crumbs and grated parmesan cheese, all ready in only 30 minutes!
Choosing The Right Mushrooms
As you may know there are many different types of mushrooms but not all can be stuffed. Cremini and White button mushrooms are naturally cupped shape, ideal for stuffing. Baby portabella works as well!
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- Mushrooms – You’ll need 12 large white mushrooms.
- Herbs – You’ll need some fresh parsley, dried works too.
- Breadcrumbs – I love using Panko breadcrumbs for this. No stuffing is complete without breadcrumbs and Panko is the best option here!
- Cheese – Some good old Parmesan cheese for some great flavor, white cheddar, mozzarella, Italian blend works. Use cream cheese if you prefer a soft interior for stuffing.
- Seasoning – Salt and pepper to taste. Cayenne for color and heat.
Stuffed Mushrooms Recipe
Ingredients
- 12 medium White Button Mushrooms stems reserved
- 1 tbsp Olive Oil to coat
- 1 tbsp Olive Oil for stuffing
- 1/2 tsp Salt
- 1/2 tsp Black Pepper powder
- 1/2 tsp Cayenne optional
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/2 cup Panko Bread Crumbs
- 2 tbsp Grated Parmesan Cheese
- 2 tsp Parsley minced
- 1 tbsp Olive Oil for drizzle
- 1 cup Cheese white cheddar / Mozzarella / Italian blend *** Read notes
- 1 tsp Parsley minced, for garnish
Instructions
Prep the Mushrooms
- Choose the right Mushrooms – Cremini / White button / Baby bella are ideal for stuffing and also make sure they are consistently sized.
- Wipe clean the mushrooms with a damp paper towel.
- Holding the cap side down, gently twist and snap off the stems. Reserve the stems for the filling.
- Place the mushrooms cap side down on a baking sheet.
- Drizzle little oil and coat all over. Spoon off the dark brown gills, if desired. This will allow extra room for filling.
- Chop the reserved mushroom stems finely and set aside.
To make the filling
- Heat oil in a a pan / skillet.
- Saute the mushroom stems until soft adding salt and black pepper.
- Now add garlic powder, onion powder and saute. You may replace powder with fresh onion & garlic.
- Add little cayenne for color and heat, if desired.
- Add panko bread crumbs and stir fry until it absorbs all the juice from the mushroom stems.
- Stir in grated parmesan cheese.
- Finally some minced parsley.
- Switch off and let this mixture cool down a bit.
Stuffing
- Drizzle little oil over the mushrooms.
- Sprinkle salt and black pepper powder.
- Fill the cavity with cheese. Use cream cheese if you prefer a soft interior, grated white cheddar / mozzarella / italian blend works as well.
- Now divide the filling into 12 equal portion and stuff them into the cavity of each mushroom.
- Again top it with more cheese and finally for parsley as garnish.
Bake
- Preheat oven to 350°F
- Bake for 20 to 25 minutes or until the mushrooms are tender and tops are golden brown.
Video
Notes
2 Comments
Yummy
Thank you Pooja♥️