Garlic and Parmesan Stuffed Mushrooms

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 20 to 25 stuffed mushrooms

Recipe photo

Stuffed mushrooms are always a crowd-pleaser. Our simple version features garlicky bread crumbs and Parmesan cheese.

Garlic and Parmesan Stuffed Mushrooms

star rating (7) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 to 25 stuffed mushrooms
Published: 12/20/2011

Ingredients

  • 16 ounces white button mushrooms
  • 3 tablespoons basil oil, the seasoned olive oil of your choice, or plain olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cloves garlic, peeled
  • ¾ cup (1 1/2 ounces) Panko bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon Vermont cheese powder, optional, for flavor

Directions

1) Preheat the oven to 350°F.

2) Clean the mushrooms with a slightly damp paper towel and remove and discard the stems.

3) Mix the oil, salt, and pepper, and toss the mushrooms with the blend. Place the mushrooms bottom-side up on a parchment-lined baking sheet.

4) In a small food processor combine the remaining ingredients and pulse until the garlic is finely chopped.

5) Stuff each mushroom with the filling, packing it down to get as much as possible into each mushroom.

6) Bake the mushrooms for 20 to 25 minutes, until the bread crumb filling is golden. Remove them from the oven, and serve hot or warm.

Yield: 20 to 25 stuffed mushrooms.

Reviews

1
  • star rating 01/01/2015
  • K from Austin
  • These were ok. Needed more flavor, seemed it was all bred crumbs.
  • star rating 11/28/2014
  • gloria from Paducah, KY
  • Awesome and delicious recipe! I didn't realize until I started making this, that this was the same recipe my mom made minus the panko breadcrumbs, which it tastes much better with the panko! Easy to make and they were eaten up in minutes! Will make again!!
  • star rating 09/04/2013
  • megan from ny
  • not my cup of tea! I have had better
  • star rating 11/22/2012
  • Kathy from Braintree
  • Love this recipe! Very easy to make. I also chop up the stems and mix with the stuffing. Delish!!!!
  • star rating 05/05/2012
  • Josie from Virginia
  • I have found more recipes than I can count on your website, all of them delish but not a single one has amazed me like this simple but fantastic recipe. I was slightly hesitant to make stuffed mushrooms so I only cooked 4 for two people. I had to modify the amount of ingredients. Also because I was nervous, I sauteed the mushrooms in basil oil to make sure they were cooked fully before putting them in the oven and lessening the cook time. I served them with your sweet onion dip and crumbled Feta cheese. The only mistake I made was just cooking 4 because it was not nearly enough. This is my new favorite dish. I cannot thank you enough.
  • star rating 04/13/2012
  • soultruth1@yahoo.com from KAF Community
  • These are so easy to make and they are wonderful. made them twice and each time they just disappear. I do use fresh basil instead of the dried and a Parmesan- reggiano cheese to help hold the mix together and add some more on top for more flavor.These are a keeper
  • 01/07/2012
  • from
  • don't discard the stems... dice them finely and throw them in the mushroom stuffing....just a thought and how I do it!
1
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