Parmesan Stuffed Mushroom Caps with Thyme
Equipment
- Baking Sheet
- Mixing Bowl
- Knife
Ingredients
- 16 large button mushrooms
- 3 tablespoons olive oil, divided
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons fresh thyme leaves, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Wipe the mushrooms clean with a damp cloth, then gently twist off the stems. Set the caps aside and finely chop the stems.
- In a mixing bowl, combine the chopped stems, Parmesan cheese, breadcrumbs, thyme, garlic, salt, pepper, and 2 tablespoons of olive oil. Stir until the mixture holds together.
- Spoon the filling evenly into each mushroom cap, pressing lightly so it stays in place.
- Arrange the stuffed caps on the prepared baking sheet and drizzle the remaining tablespoon of olive oil over the tops.
- Bake for 18 to 20 minutes, until the tops turn golden and the mushrooms soften. Serve warm.
Notes
Fresh thyme gives the filling its best aroma, so avoid dried if possible. You can stuff the mushrooms a few hours ahead and keep them covered in the fridge until ready to bake. Leftovers reheat well in a 350°F oven for about 8 minutes to restore crisp tops.
Course: Appetizer
Cuisine: Italian
Equipment: Baking Sheet, Mixing Bowl, Knife
Cuisine: Italian
Equipment: Baking Sheet, Mixing Bowl, Knife