Maple Dijon Stuffed Mushrooms

• 24 large mushrooms, stems removed
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons melted butter
• 2 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 2 cloves garlic, minced
• 2 tablespoons finely chopped parsley
• Salt, to taste
• Freshly ground black pepper, to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix breadcrumbs, Parmesan, melted butter, Dijon mustard, maple syrup, garlic, and parsley.
3. 3 Season with salt and pepper to taste.
4. 4 Stuff the mushroom caps generously with the mixture.
5. 5 Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. 6 Bake for 20 minutes or until mushrooms are tender and filling is golden.
7. 7 Remove from oven and let cool slightly before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl

Variations

• Add crumbled bacon to the stuffing for a smoky twist.
• Use panko breadcrumbs for a crispier topping.

Substitutions

• Substitute almond flour for breadcrumbs for a gluten-free option.
• Use vegan butter and nutritional yeast for a vegan version.

Pairings

• Sparkling water with a twist of lemon
• A light green salad with a tangy vinaigrette

Nutrition

Tips

• For extra flavor, sauté mushroom caps in a bit of butter before stuffing.
• These can be made ahead and refrigerated before baking.

Storage

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

Freezing: These mushrooms do not freeze well due to the moisture content in the filling.

Serving Suggestions

• Serve with a crisp sauvignon blanc or a bubbly prosecco.
• Pair with a cheese and charcuterie board.

FAQ