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
Scale
- 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