Stuffed Mushrooms
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
4.38 out of 5 stars
(270)
Ingredients
24
- 16 oz white mushrooms, (about 24)
- 2 tablespoons olive oil, plus 1 teaspoon, divided
- ¼ onion, chopped
- 3 cloves garlic, minced
- ½ cup panko
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped Italian parsley
- ½ teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- Dash of crushed red pepper flakes
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Preparation
Step 1
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
Step 2
Carefully remove the stems from the mushrooms. Finely chop the stems and set the caps aside.
Step 3
In a medium skillet, heat 1 teaspoon of the olive oil over medium heat. Add the onion and chopped mushrooms and cook until tender, about 5 minutes. Add the garlic and cook for one more minute. Remove from heat.
Step 4
In a medium bowl, combine the panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.
Step 5
Spoon the filling into the mushroom caps and place the mushrooms on the prepared baking sheet, cavity side up. Drizzle the remaining olive oil over the mushrooms.
Step 6
Bake for 20 to 25 minutes or until the mushrooms are tender and tops are golden. Remove from the oven and serve warm.
Step 7
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Chef's notes
Cremini, baby bella, and white button mushrooms are ideal for stuffing.
To clean mushrooms, gently wipe the tops with a slightly damp paper towel or soft cloth.
You can customize the stuffing by adding different cheeses, meats, vegetables, herbs, or nuts.
Stuffed mushrooms can be made in advance and stored in the fridge for up to 4 days.
Unbaked stuffed mushrooms can be frozen for up to 3 months.
