Savory Parmesan Stuffed Mushroom Caps
Indulge in these delightful Savory Parmesan Stuffed Mushroom Caps that are perfect for appetizers or party snacks! The rich combination of earthy mushroom flavor with a cheesy, herbed filling creates a mouthwatering bite you won’t be able to resist. This recipe yields enough stuffing for about 24-30 mushrooms, but you can easily halve it if you're only prepping a dozen. Bake them to golden perfection and enjoy the applause from your guests!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Large stuffing mushrooms
12 (cleaned and stems removed)
Olive oil
1/4 cup (divided)
Butter
1 tablespoon (for sautéing)
Fresh breadcrumbs
1 cup (preferably homemade)
Freshly grated Parmesan cheese
3/4 cup (for stuffing)
Italian parsley
1 tablespoon (finely chopped)
Oregano
1/2 teaspoon (dried)
Garlic
1-2 cloves (finely chopped)
Melted butter
as needed (for dipping)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Carefully remove the stems from the mushroom caps and set aside. Finely chop the stems.
3
In a skillet, melt 1 tablespoon of butter over medium heat. Add the chopped mushroom stems and sauté until the liquid has evaporated, about 5-7 minutes.
4
In a large mixing bowl, combine the cooked mushroom stems with fresh breadcrumbs, grated Parmesan cheese, chopped parsley, oregano, and chopped garlic. Mix well.
5
Add 2 tablespoons of olive oil to the mixture; stir to combine. If the mixture seems dry, gradually add more olive oil until you achieve a moist, stuffing-like consistency.
6
Melt additional butter in a separate bowl. Dip each mushroom cap into the melted butter, coating the inside.
7
Generously stuff each mushroom cap with the prepared Parmesan mixture, pressing it in firmly.
8
Arrange the stuffed mushroom caps in a baking dish. If desired, drizzle any remaining melted butter on top.
9
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
10
Remove from the oven and allow to cool slightly before serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Parmesan Stuffed Mushroom Caps?
They are a delightful appetizer or party snack featuring earthy mushroom caps filled with a cheesy, herbed breadcrumb mixture and baked to golden perfection.
What temperature should I bake the mushrooms at?
The mushrooms should be baked in a preheated oven at 350°F (175°C).
How long do the stuffed mushrooms need to bake?
Bake them for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
What type of mushrooms are best for this recipe?
Large stuffing mushrooms are recommended as they provide enough space for the filling and hold their shape well.
Do I use the mushroom stems in the recipe?
Yes, the stems are removed, finely chopped, and sautéed in butter before being added to the stuffing mixture.
How many mushrooms does this recipe make?
The ingredients listed are for 12 large mushrooms, but the filling recipe yields enough for about 24-30 mushrooms if using slightly smaller ones.
What is in the stuffing mixture?
The stuffing consists of sautéed mushroom stems, fresh breadcrumbs, grated Parmesan cheese, chopped parsley, oregano, garlic, and olive oil.
How do I prevent the stuffing from being too dry?
If the mixture seems dry, gradually add more olive oil until you achieve a moist, stuffing-like consistency.
Can I use store-bought breadcrumbs?
Yes, though fresh homemade breadcrumbs are preferred for the best texture and flavor.
Is there a trick to keep the mushrooms moist?
Dipping each mushroom cap into melted butter before stuffing helps coat the inside and adds rich flavor and moisture.
Can I prepare these stuffed mushrooms in advance?
Yes, you can clean and stuff the mushrooms a few hours in advance and keep them refrigerated until you are ready to bake.
How should I clean the mushrooms?
It is best to wipe them clean with a damp paper towel rather than soaking them, to prevent them from absorbing too much water.
Are these stuffed mushrooms vegetarian?
Yes, this recipe is vegetarian as it uses breadcrumbs, cheese, and vegetables.
Can I make this recipe gluten-free?
To make it gluten-free, simply substitute the fresh breadcrumbs with your favorite gluten-free breadcrumb alternative.
How do I know when the mushroom stems are done sautéing?
Sauté them for about 5-7 minutes until all the liquid they release has evaporated.
What kind of cheese is used in this recipe?
The recipe calls for freshly grated Parmesan cheese for a sharp, savory flavor.
Can I halve the recipe?
Yes, the recipe is easily scalable and you can halve the stuffing ingredients if you are only preparing a dozen mushrooms.
Should I serve these hot or cold?
They are best served warm, shortly after being removed from the oven.
What herbs are used for seasoning?
The recipe uses finely chopped Italian parsley and dried oregano.
How much garlic is needed?
You will need 1 to 2 cloves of garlic, finely chopped.
Do I need to grease the baking dish?
While the mushrooms are buttered, you may lightly grease the dish or use parchment paper to ensure they don't stick.
Can I add meat to the stuffing?
Yes, cooked sausage crumbles or bacon bits would make a great addition if you prefer a non-vegetarian version.
How should I store leftovers?
Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
How do I reheat leftover stuffed mushrooms?
Reheat them in the oven at 350°F for about 10 minutes or in an air fryer to keep the topping crisp.
Can I use Panko breadcrumbs instead of fresh?
Yes, Panko breadcrumbs can be used for a crunchier texture, though the consistency of the stuffing may change slightly.
What if I don't have fresh parsley?
You can use dried parsley, but reduce the amount to 1 teaspoon since dried herbs are more concentrated.
Are these mushrooms keto-friendly?
As written, they contain breadcrumbs which are high in carbs. You can substitute the breadcrumbs with almond flour to make them keto-friendly.
Should I drizzle butter on top before baking?
If you have any remaining melted butter after dipping the caps, drizzling it over the top before baking adds extra flavor.
Can I freeze these mushrooms?
It is not recommended to freeze them as mushrooms have a high water content and may become mushy when thawed.
How do I press the filling into the caps?
Generously stuff each cap and press the mixture in firmly with your fingers or a small spoon to ensure it stays in place.