Classic Stuffed Mushrooms Recipe
You can use either cremini or regular button mushrooms. The recipe can easily be scaled up – doubled or tripled. Scrub the mushrooms well first, then just snap out the stems. They’ll come out easily, no need to use a knife. For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time. But don’t cook them until you want to serve: Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat.
- 18-24 button or cremini mushrooms, scrubbed clean, stems separated from the caps
- 3 Tbsp butter
- 1 large garlic clove, minced
- 2 Tbsp. olive oil
- Garlic Salt
- 4 Tbsp chopped parsley
- 1 teaspoon herbes de Provence or dried thyme
- 1/4 cup breadcrumbs
- 2 Tbsp grated parmesan cheese
1 Preheat oven to 375°F.
2 Finely chop the mushroom stems. Heat butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems for 4-5 minutes, stirring often. Add the garlic and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Some folks like to pulse into a fine paste in a food processor… I don’t.
3 Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. Sprinkle grated parmesan cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving. This is a great make ahead item. Can be made 1 day ahead and stored in a flat air tight container under refrigeration.