If you’re looking for a crowd-pleasing appetizer that’s both simple and packed with flavor, Garlic Parmesan Stuffed Mushrooms are exactly what you need. These little bites of savory goodness combine earthy mushrooms, rich garlic, and the sharpness of Parmesan cheese, all nestled in a perfectly golden, crispy breadcrumb topping. Whether you’re preparing for a holiday feast, hosting a casual gathering, or just in the mood for something deliciously satisfying, these stuffed mushrooms are sure to be a hit.
What Are Garlic Parmesan Stuffed Mushrooms?
Garlic Parmesan Stuffed Mushrooms are bite-sized appetizers that feature mushroom caps filled with a savory mixture of garlic, Parmesan cheese, breadcrumbs, and butter. The mushrooms are then baked to golden perfection, resulting in a combination of tender mushrooms with a crunchy, cheesy filling. They’re easy to make and can be adapted to suit any dietary needs, making them a versatile dish for various occasions.
This dish is a classic favorite for those who love mushrooms and enjoy the simplicity of quick, flavorful appetizers. With its rich umami flavors from the garlic and Parmesan and the delightful texture of the stuffed filling, it’s easy to see why Garlic Parmesan Stuffed Mushrooms have become a go-to recipe in many kitchens.
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Garlic Parmesan Stuffed Mushrooms
- Total Time: 40 minutes
- Yield: 12 stuffed mushrooms 1x
- Diet: Vegetarian
Description
**Garlic Parmesan Stuffed Mushrooms** are the perfect appetizer for any occasion. With a garlic-infused Parmesan filling and a crispy breadcrumb topping, these stuffed mushrooms are a delicious, savory bite-size treat that everyone will love.
Ingredients
- 1 lb large mushrooms
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (regular or panko)
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- Salt and pepper to taste
- 2 tablespoons olive oil (for baking)
Instructions
- 1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2. Clean the mushrooms gently with a damp paper towel. Remove the stems carefully, keeping the caps intact. Set the stems aside.
- 3. Finely chop the mushroom stems and sauté them in a skillet with the melted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the Parmesan cheese, breadcrumbs, parsley, salt, and pepper.
- 4. Stuff each mushroom cap with the garlic Parmesan mixture, packing it in slightly.
- 5. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with olive oil. Bake for 15–20 minutes or until the mushrooms are tender and the tops are golden brown.
- 6. Garnish with extra parsley, if desired, and serve warm.
Notes
- Leftover stuffed mushrooms can be stored in an airtight container in the fridge for up to 3 days.
- You can also make these ahead by stuffing the mushrooms a day in advance and refrigerating them until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Why This Recipe Works: Flavor, Texture, and Occasion
What makes Garlic Parmesan Stuffed Mushrooms so irresistible? It’s all about the perfect balance of flavors and textures. The mushrooms provide a tender, earthy base that complements the rich, aromatic filling. Garlic and Parmesan cheese bring depth and savoriness, while the breadcrumb topping adds a satisfying crunch.
These stuffed mushrooms aren’t just tasty; they’re also incredibly versatile. Whether served as a light appetizer before dinner or as part of a larger spread at a holiday party, they fit seamlessly into any occasion. The best part? They’re easy to prepare in advance, so you can spend less time in the kitchen and more time enjoying your gathering.
Perfect for Every Occasion
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Game Day: These mushrooms are a perfect addition to your party spread. Their bite-sized nature makes them easy to snack on while watching the big game.
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Holidays: Serve them alongside your holiday meals as a decadent appetizer or side dish. They pair perfectly with a variety of main courses.
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Casual Gatherings: Whether you’re hosting friends for dinner or enjoying a cozy evening, these mushrooms are a quick and easy appetizer that impresses.
Ingredients You’ll Need
To make these Garlic Parmesan Stuffed Mushrooms, you don’t need a long list of complicated ingredients. Here’s everything you’ll need:
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1 lb (about 16–20) large white mushrooms or cremini mushrooms
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3 tablespoons unsalted butter, melted
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3 cloves garlic, minced
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1/2 cup grated Parmesan cheese
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1/4 cup breadcrumbs (regular or panko)
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1 tablespoon fresh parsley, chopped (optional for garnish)
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Salt and pepper to taste
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2 tablespoons olive oil (for baking)
Notes on Ingredients:
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Mushrooms: Choose large mushrooms with sturdy caps for stuffing. Button or cremini mushrooms are ideal, but you can also use portobello mushrooms for a more substantial appetizer.
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Parmesan Cheese: Freshly grated Parmesan gives the best flavor, but pre-grated cheese will work too.
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Breadcrumbs: Use regular breadcrumbs or panko for a crunchy texture. You can opt for gluten-free breadcrumbs if needed.
Step-by-Step Preparation & Cooking Instructions
Making Garlic Parmesan Stuffed Mushrooms is a breeze with these simple steps:
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Prepare the mushrooms: Clean the mushrooms gently with a damp paper towel. Remove the stems carefully, keeping the caps intact. Set the stems aside.
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Make the filling: Finely chop the mushroom stems and sauté them in a skillet with the melted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the Parmesan cheese, breadcrumbs, parsley, salt, and pepper. The mixture should be thick but spreadable.
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Stuff the mushrooms: Fill each mushroom cap with the garlic Parmesan mixture, packing it in slightly.
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Bake the mushrooms: Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with olive oil. Bake for 15–20 minutes or until the mushrooms are tender and the tops are golden brown.
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Serve: Garnish with extra parsley, if desired, and serve warm.
Dietary Variations & Substitutions
One of the best things about Garlic Parmesan Stuffed Mushrooms is how adaptable they are. You can easily modify the ingredients to suit different dietary needs or preferences.
Vegan
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Butter Substitute: Use vegan butter or olive oil instead of regular butter.
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Cheese Substitute: Replace Parmesan cheese with nutritional yeast or a dairy-free Parmesan alternative.
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Breadcrumbs: Opt for gluten-free breadcrumbs if necessary.
Gluten-Free
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Breadcrumbs: Use gluten-free breadcrumbs or omit them altogether and substitute with crushed almonds, quinoa, or rice for texture.
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Ensure that all other ingredients are gluten-free (some processed cheeses may contain gluten).
Low-Calorie
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Butter Substitute: Use olive oil in place of butter or reduce the amount of butter to cut down on calories.
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Cheese: Use a reduced-fat Parmesan or skip the cheese for a lighter version.
Halal
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Check Ingredients: Ensure that any cheeses and butter used are Halal-certified. This recipe is naturally Halal as long as you follow these guidelines.
These variations ensure that Garlic Parmesan Stuffed Mushrooms can fit into nearly any diet, from vegan to gluten-free, without sacrificing flavor.
Make-Ahead, Storage & Reheating Tips
The beauty of Garlic Parmesan Stuffed Mushrooms is that they can be made ahead of time, making them a convenient option for busy days or large gatherings. Here are some tips for storing and reheating them:
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Make-Ahead: Prepare the filling and stuff the mushrooms a day before. Simply cover and refrigerate them until you’re ready to bake. You can also stuff and bake the mushrooms in advance, then store them in the fridge.
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Storage: Leftover stuffed mushrooms should be stored in an airtight container in the refrigerator for up to 3 days.
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Reheating: To retain their texture, reheat stuffed mushrooms in a preheated oven at 350°F (175°C) for about 10–15 minutes, or until heated through. You can also reheat them in the microwave for 1–2 minutes, but the topping might not be as crispy.
A Perfect Appetizer for Any Occasion
Garlic Parmesan Stuffed Mushrooms are a simple yet impressive appetizer that can elevate any meal. Their tender mushroom caps filled with a flavorful, cheesy garlic mixture are sure to impress anyone who takes a bite. Whether you’re looking for a last-minute snack or a show-stopping appetizer for your next dinner party, these stuffed mushrooms are the perfect solution.
The best part? They can be easily adapted to suit various diets and can be prepped in advance, so you can spend more time with your guests and less time in the kitchen.
FAQ
How do you prepare Garlic Parmesan Stuffed Mushrooms?
To prepare Garlic Parmesan Stuffed Mushrooms, start by cleaning the mushrooms and removing the stems. Sauté the chopped mushroom stems with garlic in butter. Mix the sautéed stems with Parmesan, breadcrumbs, and parsley. Stuff the mushroom caps with the mixture, drizzle with olive oil, and bake at 375°F for 15–20 minutes until golden and tender.
Can Garlic Parmesan Stuffed Mushrooms be made ahead of time?
Yes, Garlic Parmesan Stuffed Mushrooms can be made ahead. You can prepare the filling and stuff the mushrooms the day before. Just cover and refrigerate them until you’re ready to bake. You can also bake them in advance and store leftovers in the fridge for up to 3 days.
Are Garlic Parmesan Stuffed Mushrooms gluten-free?
Yes, Garlic Parmesan Stuffed Mushrooms can be made gluten-free by using gluten-free breadcrumbs or by omitting the breadcrumbs altogether. You can also substitute the breadcrumbs with crushed nuts, quinoa, or rice for added texture.
How long do you bake Garlic Parmesan Stuffed Mushrooms?
Bake Garlic Parmesan Stuffed Mushrooms at 375°F for 15–20 minutes, or until the mushrooms are tender and the tops are golden brown. Keep an eye on them to ensure they don’t overcook.
Can I freeze Garlic Parmesan Stuffed Mushrooms?
Yes, Garlic Parmesan Stuffed Mushrooms can be frozen. To freeze, prepare and stuff the mushrooms, then place them in an airtight container. You can freeze them for up to 3 months. When ready to bake, you can either cook them from frozen or let them thaw overnight in the fridge before baking.
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