These rustic Parmesan-Rosemary stuffed mushroom caps make for an irresistible appetizer that’s sure to impress your guests. The earthy, tender mushrooms are filled with a savory mixture of creamy Parmesan cheese, fresh rosemary, and garlic, creating a delightful explosion of flavors in every bite.
Not only are these stuffed mushrooms easy to prepare, but they also pack a nutritious punch. The combination of fresh herbs and cheese enhances the umami flavor while keeping the dish light and satisfying. Perfect for parties or a cozy dinner at home!
Ingredients
INGREDIENTS
- 12 large cremini or portobello mushrooms
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushroom caps with a damp cloth and remove the stems, chopping them finely and setting aside.
- In a mixing bowl, combine the chopped mushroom stems, Parmesan cheese, breadcrumbs, rosemary, garlic, and olive oil. Season with salt and pepper to taste.
- Spoon the filling generously into each mushroom cap, packing it slightly.
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and crispy.
- Once done, remove from the oven and let cool for a few minutes before garnishing with fresh parsley and serving. Enjoy!
Notes
Make sure to choose mushrooms that are firm and fresh for the best texture.
For extra crunch, consider adding some finely chopped nuts, like walnuts or almonds, to the filling. If you want to make them gluten-free, substitute regular breadcrumbs with gluten-free ones.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. Enjoy them warm for the best flavor and texture!
