Crispy Parmesan Stuffed Mushrooms

• 24 large mushroom caps, stems removed
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons melted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt to taste
• Black pepper to taste
• 1/4 cup grated Parmesan cheese for topping

Steps

1. 1 Preheat oven to 400°F.
2. 2 Gently clean mushroom caps with a damp paper towel.
3. 3 In a bowl, mix breadcrumbs, 1/2 cup Parmesan, melted butter, garlic, parsley, salt, and pepper.
4. 4 Stuff mixture into each mushroom cap.
5. 5 Place mushrooms on a baking sheet lined with parchment paper.
6. 6 Sprinkle remaining 1/4 cup Parmesan over the tops.
7. 7 Bake for 15 minutes, until mushrooms are tender and topping is golden.
8. 8 Let cool slightly before serving.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add a pinch of red pepper flakes for a kick of spice.

Substitutions

• Use panko breadcrumbs for an even crispier texture.

Pairings

• Perfect alongside a charcuterie board or as a game-day snack.

Nutrition

Tips

• For extra flavor, sauté mushroom caps in a bit of olive oil before stuffing.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a preheated 350°F oven until warm.

Freezing: Freeze unbaked mushrooms on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5 extra minutes to cook time. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a chilled white wine or a crisp beer.

FAQ