Description
**Garlic Parmesan Stuffed Mushrooms** are an irresistible, bite-sized appetizer that combines the rich flavors of fresh garlic, creamy Parmesan cheese, and a crispy breadcrumb topping. These savory little mushrooms are perfect for any occasion, from casual weeknight dinners to special holiday gatherings. With their golden, melty filling and flavorful seasoning, they’re sure to be a crowd-pleaser!
Ingredients
Scale
- 16 large button mushrooms
- 2 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Clean the mushrooms, trim the stems, and chop the stems finely.
- In a skillet, melt the butter over medium heat and sauté the garlic (and mushroom stems) for about 2 minutes.
- Add the panko breadcrumbs, Parmesan cheese, parsley, salt, pepper, and Italian seasoning to the skillet. Stir well and cook for another minute.
- Stuff each mushroom cap generously with the mixture and place on a baking sheet.
- Bake the mushrooms in the preheated oven for 15-20 minutes or until golden and bubbly. Optionally, broil for 2-3 minutes for a crispier top.
- Garnish with additional parsley and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- To make ahead, prepare the stuffed mushrooms and refrigerate them, then bake when ready.
- You can freeze unbaked stuffed mushrooms for up to 2 months. Bake directly from frozen, adding extra time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 70
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg