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Garlic Herb Stuffed Mushrooms with Breadcrumbs
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl

Ingredients
  

  • 16 large white mushrooms
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup plain breadcrumbs
  • 3 tablespoons butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions
 

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Remove the stems from the mushrooms and set the caps aside. Finely chop the stems.
  • Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook for 3 minutes until they soften. Stir in the minced garlic and cook for 1 minute more.
  • Remove the skillet from heat. Mix in the breadcrumbs, melted butter, Parmesan cheese, parsley, thyme, salt, and black pepper until everything is evenly combined.
  • Spoon the filling into each mushroom cap and press it down lightly. Place the filled caps on the prepared baking sheet.
  • Bake for 20 minutes until the mushrooms are tender and the tops turn golden.

Notes

For a lighter crunch, use panko breadcrumbs instead of plain ones. If you prepare the filling ahead, store it in the fridge and stuff the mushrooms just before baking so they do not release extra liquid. Leftovers reheat well in a 350 degree oven for 8 minutes to restore the crisp topping.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Skillet, Mixing bowl