Stuffed Mushrooms Parmesan Herb (Print-Friendly Version)
Mushroom caps baked with a savory Parmesan, breadcrumb, and fresh herb filling.
# What You’ll Need to Make This:
→ Filling and Topping
01 -
1.5 kilograms baby mushrooms, rinsed
02 -
2 tablespoons unsalted butter
03 -
2 cloves garlic, finely chopped
04 -
60 milliliters bread crumbs
05 -
60 milliliters finely grated Parmesan cheese, plus extra for topping
06 -
115 grams cream cheese, softened
07 -
2 tablespoons chopped fresh parsley, plus extra for garnish
08 -
1 tablespoon chopped fresh thyme
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Cooking spray
# How to Prepare:
01 -
Preheat oven to 200°C. Lightly grease a baking sheet with cooking spray. Remove mushroom stems and finely chop. Arrange mushroom caps, hollow side up, on the prepared baking sheet.
02 -
In a medium skillet over medium heat, melt butter. Add the chopped mushroom stems and cook, stirring frequently, until most moisture evaporates, about 5 minutes. Add garlic and cook, stirring, until aromatic, approximately 1 minute longer. Add bread crumbs and sauté, stirring often, until lightly toasted, around 3 minutes. Season with salt and pepper. Allow mixture to cool slightly.
03 -
Transfer the bread crumb mixture to a large bowl. Incorporate Parmesan cheese, cream cheese, chopped parsley, and thyme. Season with salt and pepper, then mix thoroughly until well combined.
04 -
Generously fill each mushroom cap with the prepared filling. Sprinkle additional Parmesan cheese over the tops.
05 -
Bake filled mushrooms until softened and the tops are golden, about 20 minutes.
06 -
Transfer baked mushrooms to a serving platter and garnish with extra chopped parsley before serving.
# Extra Tips:
01 -
Allow the filling to cool slightly before combining with cheese to ensure a cohesive mixture.