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Stuffed mushrooms with parsley and cheese
Simple and Tasty Stuffed Mushrooms

Herbed Breadcrumb Stuffed Mushrooms

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers
Mushrooms are 'umami bombs' that dehydrate during roasting, concentrating flavor. The filling provides textural contrast: crisp crumbs against soft mushroom caps. Evaporating excess moisture is key to preventing sogginess.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 90 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking sheet with parchment
  • Skillet
  • Brush for cleaning

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Clean mushrooms with a dry towel or brush; do not soak.

Tip: Mushrooms absorb water like sponges, leading to soggy results.
2 ✓

Remove stems and chop them finely.

Tip: Stems are delicious and make a great base for the filling.
3 ✓

Sauté chopped stems and minced garlic in oil until fragrant.

Tip: Cooking stems first concentrates their flavor.
4 ✓

Remove from heat; mix in breadcrumbs, parsley, seasonings, and half the cheese.

Tip: Breadcrumbs absorb the flavorful oils.
5 ✓

Place caps on sheet, lightly salt, and stuff generously.

Tip: Salt helps draw out moisture during baking.
6 ✓

Top with remaining cheese and bake at 350°F (180°C) for 20 mins until golden.

Tip: Golden brown means crunchy and delicious.

Recipe FAQ

Why is it watery?
Mushrooms release water. Don't wash them (wipe them) and bake at high heat to evaporate liquid.
Cheese leaked out.
Don't pack too tight, and use a cheese that holds shape or mix it with crumbs.

Ingredients

  • 8 large Cremini or White Mushrooms
  • 1/2 cup Breadcrumbs (Panko or Italian)
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 bunch Fresh Parsley
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 1/2 cup Parmesan or Vegan Cheese