Savory Herb and Parmesan Stuffed Mushroom Caps

These Savory Herb and Parmesan Stuffed Mushroom Caps are a delicious appetizer that promises to impress your guests at any gathering. The combination of fresh herbs, creamy cheese, and the earthy flavor of mushrooms creates a dish that is both elegant and comforting.

Using large, meaty mushroom caps as the base, each one is filled with a flavorful mixture of garlic, parsley, and Parmesan cheese, then baked until golden and bubbly. They make for an excellent party treat or a delightful snack during movie night!

Savory Herb and Parmesan Stuffed Mushroom Caps

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 150 calories 8g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 12 large white or cremini mushrooms
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms with a damp cloth and remove the stems. Set aside the caps and finely chop the stems.
3. In a skillet over medium heat, add olive oil and sauté the chopped mushroom stems and minced garlic for about 3 minutes until soft.
4. In a bowl, combine the sautéed mixture, breadcrumbs, Parmesan cheese, parsley, oregano, salt, pepper, and red pepper flakes (if using). Mix well until combined.
5. Stuff each mushroom cap with the filling, pressing it down slightly to pack it in.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the mushrooms are tender.
8. Remove from the oven and let cool for a few minutes before serving. Enjoy!

Notes

Storage: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

When selecting mushrooms, choose firm, fresh caps that are large enough to hold a generous amount of filling. If you want to make these ahead of time, prepare the filling and stuff the mushrooms, then cover and refrigerate until ready to bake. Just add a couple of extra minutes to the baking time if they go into the oven straight from the fridge.

Feel free to experiment with different cheeses or herbs based on your taste preferences. For a spicy kick, consider adding a pinch of red pepper flakes to the filling.