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Stuffed Mushrooms

Stuffed mushrooms are filled with buttery panko, Parmesan, garlic, and parsley, then baked until the caps are tender and the tops are golden brown. They make an easy appetizer with a crisp, savory filling.
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Prep Time 15 minutes
Cook Time 29 minutes
resting 5 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 1 lb cremini mushrooms stems removed, caps kept whole and stems finely chopped
  • 1 tbsp olive oil
  • 0.25 tsp kosher salt
For the filling
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 0.5 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped
  • 0.125 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 10-inch skillet

Method
 

Prepare the mushrooms
  1. Heat the oven to 400°F.
  2. Arrange the mushroom caps cavity-side up in a 9x13-inch baking dish.
  3. Brush the mushroom caps with the olive oil.
  4. Sprinkle the mushroom caps with the salt.
Make the filling
  1. Melt the butter in a 10-inch skillet over medium heat.
  2. Add the chopped mushroom stems and cook for 5 to 7 minutes, stirring occasionally, until tender and their moisture has evaporated.
  3. Stir in the garlic and cook for 30 seconds.
  4. Remove the skillet from the heat.
  5. Mix in the panko, Parmesan, parsley, and black pepper.
Stuff and bake
  1. Divide the filling among the mushroom caps.
  2. Bake for 20 to 25 minutes, until the caps are tender and the tops are golden brown.
  3. Let the mushrooms rest for 5 minutes before serving.

Notes

For the best texture, make sure the mushroom stems have cooked until their moisture has evaporated before adding the filling ingredients. Refrigerate leftovers for up to 3 days; freezing is not recommended because the mushrooms can become watery. For a gluten-free option, use gluten-free panko.