Garlic Parmesan Easy Stuffed Mushrooms
Whole button mushrooms filled with a buttery garlic, breadcrumb and parmesan stuffing, then baked.
Ingredients
| 680 g | whole button mushrooms (brown ones) | |
| 55 g | butter | |
| 1 | small onion (finely chopped) | |
| 3 | cloves garlic (finely minced) | |
| 70 g | breadcrumbs | |
| 1 tablespoon | 15 ml | Italian seasoning (one without added salt) |
| 2 tablespoons | 30 ml | grated parmesan (or more to taste) |
| 1 tablespoon | 15 ml | chopped fresh parsley |
| — | Salt and black pepper (to taste) | |
| — | Lemon juice (to serve, optional) |
Instructions
- Prep the mushrooms: Carefully remove the stems from the mushrooms. Set the caps aside and chop the stems finely.
- Sauté the mushroom stems: Melt the butter in a wide skillet over medium heat. Add the onion and garlic and gently cook until softened, about 2-3 minutes. Add the chopped mushroom stems and sauté until softened, about 5 minutes.
- Finish the filling: Add the breadcrumbs and Italian seasoning to the mushrooms in the pan and stir well, to coat everything with butter. If it seems dry, add a little more butter. Cook for another 3-4 minutes, take off the heat and stir in the parmesan, parsley and salt and pepper (if needed). Then set aside to cool.
- Stuff and bake the mushroom caps: Preheat the oven to 350°F. Evenly distribute the filling between the mushroom caps, pushing it slightly down as you fill them. Place the mushrooms on a baking sheet lined with nonstick silicone mats and bake until the top is browned, about 20-25 minutes.
- Serve: Serve hot or warm, with a bit of lemon juice if you like.