AppetizerSide Dish

Stuffed Parmesan Mushrooms

Name: Stuffed Parmesan Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: italian, american
Ingredients: 450 g cremini mushroom stems removed and reserved; 2 tbsp olive oil; 50 g yellow onion finely chopped; 2 clove garlic minced; 40 g plain breadcrumbs; 30 g parmesan cheese finely grated; 1 tbsp fresh parsley chopped; 0.5 tsp salt; 0.25 tsp dried oregano; 1 pinch black pepper freshly ground (optional); 1 tbsp olive oil

A savory appetizer featuring tender mushroom caps filled with a flavorful mixture of their own stems, breadcrumbs, garlic, and Parmesan cheese. These mushrooms are baked until golden and bubbly, making them a perfect crowd-pleasing starter or side dish.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy
Per serving: 195 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gcremini mushroom, stems removed and reserved
50 gyellow onion, finely chopped
2 clovegarlic, minced
40 gplain breadcrumbs
30 gparmesan cheese, finely grated
1 tbspfresh parsley, chopped
0.5 tspsalt
0.25 tspdried oregano
1 pinchblack pepper, freshly ground(optional)

for sauteing

2 tbspolive oil

for baking dish

1 tbspolive oil

Equipment

spoon · mixing bowl · skillet · cutting board · knife · oven · baking dish

The method

Step by step

1
Preheat your oven to 200°C (400°F).
About 5 min
2
Gently wipe the mushrooms clean with a damp paper towel and carefully twist to remove the stems.
About 5 min
Cook’s note: Avoid washing mushrooms under water as they can become soggy.
3
Finely chop the reserved mushroom stems.
About 3 min
4
Heat the olive oil for sauteing in a medium skillet over medium heat.
About 1 min
5
Add the chopped mushroom stems and onion to the skillet, cooking for 5-7 minutes until soft and lightly browned.
About 7 min
6
Stir in the minced garlic and cook for one more minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, which can make it taste bitter.
7
In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, salt, oregano, and black pepper.
About 2 min
8
Add the cooked mixture from the skillet to the bowl and stir until well combined.
About 1 min
9
Coat a baking dish with the olive oil for the baking dish, then arrange the mushroom caps hollow-side up.
About 1 min
10
Use a small spoon to mound the filling into each mushroom cap.
About 3 min
Cook’s note: Don't be afraid to pack the filling in; it will hold its shape during baking.
11
Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
About 15 min
12
Let the mushrooms cool for a few minutes before serving, as the filling will be very hot.
About 5 min

Per serving

Nutrition

70%Score

Calories: 195kcal
Protein: 8g
Carbs: 13.1g
Fat: 13.2g
Fibre: 2g
Sugar: 3.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat in an oven at 175°C (350°F) for 5-10 minutes until warmed through.