Stuffed Mushrooms
Deliciously savory stuffed mushrooms filled with a flavorful mixture of breadcrumbs, cheese, and herbs, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 16 large Mushrooms
- 1 cup Breadcrumbs
- ½ cup Grated Parmesan Cheese
- 2 Tbsp Fresh Parsley Chopped.
- 2 Tbsp Olive Oil
- 2 cloves Garlic Minced.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms by wiping them gently with a damp paper towel. Remove the stems and set aside.
- In a mixing bowl, combine breadcrumbs, grated Parmesan cheese, chopped parsley, olive oil, minced garlic, salt, and pepper. Mix well.
- Fill each mushroom cap with the breadcrumb mixture, pressing down gently to pack it in.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Remove from the oven and allow to cool slightly before serving.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.