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Gourmet Stuffed Mushrooms

These stuffed mushrooms feature large, meaty caps filled with a savory mixture of chopped mushroom stems, garlic, herbs, and cheese, baked until golden and bubbling. The final dish boasts a tender mushroom exterior with a rich, cheesy filling topped with a crispy layer, making them an elegant appetizer or side. The process involves prepping, stuffing, and baking to achieve a perfect balance of textures and flavors.
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 Notes

Ingredients
  

  • 8 large large mushroom caps (Portobello or cremini) cleaned and stems removed
  • 3 cloves garlic minced
  • 1/2 cup chopped mushroom stems finely chopped
  • 1 small onion finely chopped
  • 1/4 cup parmesan cheese grated
  • 1/4 cup breadcrumbs fresh or toasted panko
  • 2 tbsp olive oil divided
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp thyme dried or fresh
  • to taste salt and pepper for seasoning
  • 1/2 cup shredded mozzarella cheese optional, for extra gooeyness

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl
  • Spoon
  • Paring knife

Method
 

  1. Preheat your oven to 180°C (350°F). Place the mushroom caps on a baking sheet, clean side up, and gently remove the stems, setting them aside.
  2. Chop the mushroom stems and finely dice the onion. Mince the garlic cloves.
  3. Heat one tablespoon of olive oil in a skillet over medium heat. Sauté the chopped stems, onion, and garlic until fragrant and tender, about 5 minutes.
  4. Transfer the sautéed mixture to a mixing bowl. Add the grated Parmesan, breadcrumbs, chopped parsley, thyme, salt, and pepper. Mix well to combine.
  5. Stuff each mushroom cap generously with the prepared filling, pressing slightly to pack it in. If using, sprinkle shredded mozzarella cheese on top for a gooey finish.
  6. Drizzle the remaining tablespoon of olive oil over the stuffed mushrooms to help them brown evenly.
  7. Bake in the preheated oven for 20 minutes, until the tops are golden and bubbling, and the mushrooms are tender.
  8. Remove from the oven and let rest for 5 minutes. Garnish with extra parsley if desired, then serve warm, enjoying the crispy top and flavorful filling.

Notes

For extra crunch, top with toasted breadcrumbs before baking. Feel free to customize the filling with cooked sausage, spinach, or other herbs for variety.