Easy Stuffed Mushrooms
If you are looking for a recipe that feels fancy yet comes together with very little effort, stuffed mushrooms are exactly what you need. These little bites are packed with flavor, look beautiful on the table, and make the kind of appetizer that disappears in minutes. They are savory, comforting, and versatile enough to serve at a casual family dinner or a holiday gathering with friends. Once you try them, you will see why they are always a crowd favorite.
Servings 20 stuffed mushrooms
Cost $10
Ingredients
- 20 medium cremini or white button mushrooms
- 2 tablespoons olive oil divided
- 1 small shallot finely chopped
- 2 cloves garlic minced
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Optional: a pinch of red pepper flakes for heat
- Optional: squeeze of lemon juice before serving for brightness
Instructions
- Start by cleaning the mushrooms gently with a damp paper towel to remove any dirt. Twist out the stems and set the caps aside on a parchment lined baking sheet. Finely chop the stems since they will add extra flavor to the filling.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems, shallot, and garlic. Cook until softened and fragrant, about 5 minutes. This step deepens the flavor and ensures the filling has a savory base.
- Transfer the cooked mixture to a mixing bowl. Stir in the panko, Parmesan, parsley, thyme, and a pinch of salt and pepper. Add a drizzle of olive oil to help the mixture bind together. You want the filling to be moist enough to hold but not soggy.
- Using a small spoon, scoop the breadcrumb mixture into each mushroom cap, pressing lightly so it stays in place. Pile the filling a little higher than the rim of the mushroom since it will shrink slightly as it bakes.
- Drizzle the stuffed mushrooms with the remaining olive oil and place the tray in a preheated oven at 400°F (200°C). Bake for 18 to 20 minutes, until the mushrooms are tender and the tops are golden brown.
- Remove from the oven and let them cool for a couple of minutes before transferring to a serving platter. If you like, squeeze a little lemon juice over the top for brightness or sprinkle with more parsley for color. Serve warm and watch them disappear quickly.
Notes
Use mushrooms of similar size so they cook evenly. Smaller ones are great for appetizers, while larger ones work if you want a heartier portion.
Do not skip cooking the mushroom stems and aromatics. This step adds richness and ensures the filling is flavorful rather than bland.
Pack the filling in gently but firmly. This helps the topping stay in place while baking and gives each bite the perfect crunch to tender balance.
Bake on a parchment lined sheet for easy cleanup. The mushrooms release a little moisture as they cook, and the paper makes cleanup effortless.