Ingredients
Scale
- 1 pound large white or cremini mushrooms
- 1/4 cup olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (panko preferred)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Gently remove stems from mushrooms and set caps aside. Finely chop the mushroom stems.
- Step 2: Heat olive oil in a skillet over medium heat. Add chopped mushroom stems and onion and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Step 3: Remove skillet from heat and stir in breadcrumbs, Parmesan cheese, and parsley. Season with salt and pepper to taste.
- Step 4: Stuff each mushroom cap generously with the breadcrumb mixture.
- Step 5: Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Step 6: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown. Serve immediately.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat stuffed mushrooms in a 350°F (175°C) oven until warmed through to maintain their texture, avoiding a microwave if possible.
- Garnish your warm stuffed mushrooms with an extra sprinkle of fresh parsley and a lemon wedge for a bright, zesty finish.
- For extra flavor, consider adding a splash of dry sherry to the mushroom stem and onion mixture while cooking for a restaurant-quality depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American