Description

These Stuffed Mushrooms with Herbed Breadcrumbs are packed with garlicky, cheesy goodness and topped with crispy, golden breadcrumbs. They make an elegant and delicious appetizer, perfect for parties, holiday gatherings, or a simple snack!

Ingredients

Units Scale

16 large white or cremini mushrooms, stems removed
2 tbsp olive oil
1/2 cup Italian-style breadcrumbs
2 tbsp unsalted butter, melted
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil or thyme, finely chopped (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional, for heat)
1 tbsp lemon juice

2 tbsp shredded mozzarella or Gruyère cheese (optional, for extra cheesiness)

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Instructions

Preheat Oven:
- Preheat oven to 375°F (190°C).
- Lightly grease a baking sheet or line it with parchment paper.
Prepare the Mushrooms:
- Clean the mushrooms with a damp paper towel.
- Remove stems and finely chop them (optional, for extra filling flavor).
Make the Filling:
- In a small bowl, mix breadcrumbs, melted butter, garlic, Parmesan, parsley, basil (or thyme), salt, black pepper, and red pepper flakes.
- If using, mix in the finely chopped mushroom stems for extra texture.
Stuff the Mushrooms:
- Spoon the breadcrumb mixture into each mushroom cap, pressing gently.
- If desired, sprinkle shredded mozzarella or Gruyère cheese on top.
Bake:
- Place mushrooms on the baking sheet and bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Finish & Serve:
- Drizzle with lemon juice for brightness.
- Serve warm and enjoy!

Notes

Make it gluten-free: Use gluten-free breadcrumbs.
Want a heartier filling? Add crumbled cooked sausage or chopped spinach.

Make ahead: Stuff the mushrooms and refrigerate for up to 24 hours before baking.