Stuffed Mushrooms

Prep: 30

Cook: 20

Total Time: 50

Yield: 18 servings

Course: Appetizer

Cuisine: Italian

Calories: 43kcal

Savor the flavor of juicy, tender stuffed mushrooms filled with a delicious blend of herbs, cheese, and spices. Perfect as a side dish or appetizer.

Preheat the Oven - Set the oven rack to the middle position. Preheat to 400ºF (200ºC). Line a rimmed baking sheet with foil. Grease with olive oil to prevent sticking.
Prepare the Mushrooms - Quickly rinse the mushroom caps and dry well. Alternatively, wipe away any dirt with a paper towel or pastry brush. Remove the stems.
Make the Stuffing - In a medium bowl, combine the bread crumbs, parmesan cheese, garlic, parsley, basil, salt, and pepper. Add 2 tablespoons of olive oil, mixing until the bread crumbs are evenly coated.
Stuff Each Cap - Stuff each mushroom cap with about 1 tablespoon of filling, lightly packing it into a small mound. Do not overfill.
Bake - Transfer them to the greased baking sheet. Drizzle about a 1/2 teaspoon of olive oil over the filling of each mushroom. Bake until tender and the tops are golden brown and crispy, about 18 to 20 minutes.
Serve - Transfer to a platter and serve immediately while still hot. If desired, garnish with chopped parsley.

Smaller Mushrooms: Under 2 inches in diameter, add about 2 teaspoons of stuffing. Check for doneness after 15 minutes.
Using Plain Bread Crumbs: Combine 1/2 cup plain bread crumbs, 1/2 teaspoon kosher salt, 1/2 teaspoon Italian seasoning, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder.
Make it Gluten-Free: Use gluten-free bread crumbs
Make Ahead: The mushrooms can be filled and then refrigerated 3 days in advance before baking.
Storing: Refrigerate in an airtight container for up to 3 days.
Reheating: Microwave on high setting in 15-second intervals until hot. Alternatively, place on a lightly greased foil-lined sheet pan and warm at 325ºF (165ºC) until hot, about 15 minutes.

Recipe Link