Stuffed Mushrooms

• 24 large white button mushrooms, stems removed
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese (omit for dairy-free)
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• 1/4 cup grated Pecorino Romano cheese (omit for dairy-free)
• Salt, to taste
• Pepper, to taste
• 1 tablespoon lemon zest

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix breadcrumbs, Parmesan (if using), garlic, parsley, thyme, olive oil, Pecorino Romano (if using), salt, pepper, and lemon zest.
3. 3 Gently stuff each mushroom cap with the mixture.
4. 4 Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. 5 Bake for 20 minutes, or until mushrooms are tender and filling is golden brown.
6. 6 Let cool slightly before serving.

Nutrition

Tips

• For a dairy-free option, use nutritional yeast instead of Parmesan and Pecorino Romano.
• These can be made ahead and refrigerated for up to 24 hours before baking.
• Experiment with fillings like spinach or sun-dried tomatoes for extra flavor.

Storage

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

Serving Suggestions

• Serve with a crisp white wine or a light beer.
• Pair with a fresh green salad for a light meal.

FAQ