Garlic Herb Stuffed Mushrooms

• 24 large mushrooms, stems removed
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme leaves
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, melted

Steps

1. 1 Preheat oven to 400°F.
2. 2 Gently clean mushrooms with a damp paper towel.
3. 3 In a bowl, combine breadcrumbs, Parmesan, parsley, thyme, and garlic.
4. 4 Season with salt and pepper.
5. 5 Brush the mushroom caps lightly with olive oil.
6. 6 Stuff each mushroom cap generously with the breadcrumb mixture.
7. 7 Place mushrooms on a baking sheet, stem side up.
8. 8 Brush the tops with melted butter.
9. 9 Bake for 15 minutes, or until mushrooms are tender and filling is golden.
10. 10 Remove from oven and let cool slightly before serving.

Equipment

• Baking sheet
• Mixing bowl
• Measuring cups and spoons

Variations

• Add cooked and crumbled sausage for a meaty twist.
• Use mozzarella or a vegan cheese alternative for a different flavor profile.

Substitutions

• Use Italian seasoned breadcrumbs to save time.
• Substitute olive oil with melted coconut oil for a dairy-free option.

Pairings

• Crostini with tomato bruschetta.
• A simple arugula salad with lemon vinaigrette.

Nutrition

Tips

• For extra flavor, sauté minced garlic in olive oil before mixing with breadcrumbs.
• Feel free to add a pinch of red pepper flakes for a hint of spice.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked stuffed mushrooms on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cook time. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with a zesty lemon aioli.
• Pair with a crisp white wine like Sauvignon Blanc.

FAQ