Mushrooms stuffed with garlicy, herby breadcrumbs and plenty of cheese! These stuffed mushrooms are a total crowd pleaser! Serve them up as a quick and easy party appetizer or as a vegetarian side dish for the holidays.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: mushrooms, party appetizer, stuffed mushrooms
Servings: 12
Author: Mullai Madavan
Equipment
OTG / Oven
Ingredients
12mediumWhite Button Mushrooms stems reserved
1tbspOlive Oil to coat
1tbspOlive Oil for stuffing
1/2 tspSalt
1/2tspBlack Pepper powder
1/2tspCayenneoptional
1tspOnion powder
1tspGarlic powder
1/2cupPanko Bread Crumbs
2tbspGrated Parmesan Cheese
2tspParsley minced
1tbspOlive Oil for drizzle
1cupCheese white cheddar / Mozzarella / Italian blend *** Read notes
1tspParsley minced, for garnish
Instructions
Prep the Mushrooms
Choose the right Mushrooms - Cremini / White button / Baby bella are ideal for stuffing and also make sure they are consistently sized.
Wipe clean the mushrooms with a damp paper towel.
Holding the cap side down, gently twist and snap off the stems. Reserve the stems for the filling.
Place the mushrooms cap side down on a baking sheet.
Drizzle little oil and coat all over. Spoon off the dark brown gills, if desired. This will allow extra room for filling.
Chop the reserved mushroom stems finely and set aside.
To make the filling
Heat oil in a a pan / skillet.
Saute the mushroom stems until soft adding salt and black pepper.
Now add garlic powder, onion powder and saute. You may replace powder with fresh onion & garlic.
Add little cayenne for color and heat, if desired.
Add panko bread crumbs and stir fry until it absorbs all the juice from the mushroom stems.
Stir in grated parmesan cheese.
Finally some minced parsley.
Switch off and let this mixture cool down a bit.
Stuffing
Drizzle little oil over the mushrooms.
Sprinkle salt and black pepper powder.
Fill the cavity with cheese. Use cream cheese if you prefer a soft interior, grated white cheddar / mozzarella / italian blend works as well.
Now divide the filling into 12 equal portion and stuff them into the cavity of each mushroom.
Again top it with more cheese and finally for parsley as garnish.
Bake
Preheat oven to 350°F
Bake for 20 to 25 minutes or until the mushrooms are tender and tops are golden brown.
Video
Notes
Mushrooms can be stuffed up to 1 or 2 days in advance and refrigerated. Top them with more buttered panko for a crisp crunchy layer on top. Refrigerate leftovers in an airtight container for up to 3 days. Either reheat for few minutes in the oven or microwave.