Stuffed Mushrooms
Cook time: 
Total time: 
Serves: 2 dozen
  • 1 lb. white button mushrooms
  • ½ cup breadcrumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup freshly chopped parsley
  • 2 tbsp. dried Italian seasoning
  • 1 egg
  • 1 tsp. minced garlic
  • ¼ cup olive oil
  1. Preheat oven to 400 degrees and generously grease a large baking/cookie sheet with olive oil. Wash off any excess dirt from the mushrooms and pat dry.
  2. Holding the mushroom stem, gently move the stem back and forth to pry it from the cap. Repeat with all mushrooms, set aside the caps, and chop the stems.
  3. Combine the chopped mushroom stems with the breadcrumbs, cheese, parsley, Italian seasoning, egg and garlic, tossing to combine evenly. Drizzle in olive oil and again toss gently to incorporate.
  4. Spoon breadcrumb mixture into mushroom caps, filling them to the top (but don't shove in too much, the mushrooms will shrink while cooking).
  5. Place mushrooms, stuffing side up, on prepared baking sheet and bake at 400 degrees until browned and puffy, about 15 minutes. Serve warm.


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