Herb and Garlic Stuffed Mushrooms
These herb and garlic stuffed mushrooms combine earthy cremini caps with a savory filling of fresh herbs, garlic, breadcrumbs, and cheese. Baked until golden and tender, they're an impressive yet easy appetizer that can be prepped ahead for entertaining.
Ingredients
- 24 medium-sized cremini or white button mushrooms about 1.5 pounds
- 3 tablespoons olive oil divided
- 4 cloves garlic minced (or more if you're not planning on kissing anyone)
- ¼ cup finely chopped shallots or red onion
- 1 cup fresh breadcrumbs or gluten-free breadcrumbs
- ⅓ cup grated Parmesan cheese substitute nutritional yeast for vegan option
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes optional for heat
- Salt and pepper to taste
- 2 tablespoons white wine optional, but cooking with wine makes you fancy
Instructions
- Preheat your oven to 375°F (190°C). If you're tempted to skip this step, remember that a cold oven is just a fancy food storage box.
- Clean the mushrooms with a damp paper towel. Don't rinse them under water unless you enjoy soggy, waterlogged mushrooms (spoiler alert: you don't).
- Remove the stems from the mushrooms by gently twisting and pulling. Save those stems! Chop them finely – they're going into your stuffing mixture.
- Place the mushroom caps gill-side up on a baking sheet. Brush the caps with 1 tablespoon of olive oil and sprinkle with a pinch of salt.
- Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped mushroom stems, garlic, and shallots. Sauté until softened and fragrant, about 5 minutes.
- The important part: Add the white wine if using, and cook until the liquid has mostly evaporated, about 2 minutes. This is where the magic happens.
- Remove from heat and transfer to a mixing bowl. Add breadcrumbs, Parmesan (or nutritional yeast), herbs, lemon zest, red pepper flakes, salt, and pepper. Mix until well combined.
- Stuff each mushroom cap generously with the mixture, creating a small mound on top.
- Bake for 20-25 minutes until the tops are golden brown and the mushrooms are tender.
- Let cool for 5 minutes before serving – your guests' taste buds are worth protecting from third-degree burns.
Notes
- The filling can be made a day ahead and refrigerated, making party prep a breeze.
- For extra richness, add a little splash of cream to the filling mixture.
- If your mushrooms are on the larger side, they'll need a few more minutes in the oven.
- Pro tip: Place mushrooms in a muffin tin to keep them upright while baking if they're being stubborn tippers.
- These taste amazing at room temperature, so don't stress about serving them piping hot.