Classic Stuffed Mushrooms

Classic Stuffed Mushrooms are are a delicious bite-sized treat for your next party or a cozy dinner side dish. They feature tender mushroom caps packed with a savory, garlicky breadcrumb and Parmesan filling. Ready in just 30 minutes using simple ingredients!

Course Appetizer, Side Dish, Snack

Cuisine American, Canadian, Italian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings Stuffed Mushrooms

Calories 83kcal

Author Colleen Milne

Ingredients

12 medium cremini mushrooms
4 tablespoon olive oil extra virgin
1 shallot finely minced
1 garlic clove finely minced
½ cup fine breadcrumbs gluten-free
½ cup grated Parmesan cheese
1 tablespoon dried basil
2 tablespoon parsley (plus more for garnish) fresh, chopped
salt and freshly ground pepper to taste

Instructions

Preheat oven to 400°.
Remove stems from mushrooms. Finely chop the stems.
Heat 2 tablespoon of the olive oil in a skillet over medium heat.
Add shallots, garlic, and mushroom stems and cook, stirring, about 3 minutes.
Remove from heat and stir in bread crumbs, Parmesan cheese, basil, parsley, salt, and pepper.
Place mushrooms on a parchment-lined baking sheet cavity side up and brush with one tablespoon olive oil.
Spoon the filling into the mushroom cavities, mounding over the tops. Drizzle remaining tablespoon of olive oil over the filling.
Bake for 15-20 minutes, or until mushrooms are tender and filling is golden.
Transfer to a serving plate, garnish with parsley and serve warm.

Notes

Mushrooms. Try to buy mushrooms that are all of similar size to ensure even cooking. Medium sized mushrooms that can be eaten in two bites are perfect.
Avoid Soggy Mushrooms. Mushrooms release a lot of water when they're cooking. To avoid wet, soggy mushrooms, clean them by removing any dirt with a damp paper towel (don't submerge or run them under water). For this recipe, I first sauté the mushroom stems, which cooks off the water. After stuffing them, I bake them at a high heat, which cooks them quickly and dries them. Finally, the dry filling with breadcrumbs absorbs a lot of the moisture.
Allergy Friendly. If you use gluten-free breadcrumbs, like me, these stuffed mushrooms are gluten free. To make them dairy-free and vegan, leave out the parmesan, or substitute it for nutritional yeast.
Make Ahead. You can assemble the mushrooms ahead of time and store them in an airtight container in the fridge. Then just pop them in the oven to bake when you're ready. Or you can assemble and bake them. Allow them to cool completely before covering and storing in the fridge. When you're ready, reheat them in a 350° oven for 10 minutes, or until heated through.

Nutrition