Ingredients
Scale
Gather your ingredients, and let’s get started. You probably have most of these in your pantry already:
- 16 large white or cremini mushrooms, stems removed
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup melted butter
- 1 teaspoon lemon juice
If you don’t have panko breadcrumbs, regular breadcrumbs will do just fine. And if you’re out of fresh parsley, dried parsley is a good substitute—use about half the amount.
Instructions
Follow these simple steps, and you’ll have a delicious appetizer ready in no time:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Place the cleaned mushrooms on the prepared baking sheet. Brush them with olive oil and season with a pinch of salt and pepper.
- In a medium bowl, combine the minced garlic, breadcrumbs, Parmesan cheese, parsley, and oregano. Stir in the melted butter and lemon juice until the mixture is well combined.
- Spoon the breadcrumb mixture evenly into each mushroom cap, pressing gently to pack the filling.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
- Let them cool slightly before serving, but enjoy them warm for the best flavor.
Pro tip from my kitchen: if you have leftover filling, sprinkle it over a salad or use it as a breadcrumb topping for a pasta bake. Waste not, want not!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Parmesan Stuffed Mushrooms, recipe, cooking, food
