Ingredients
Scale
- 1 lb large cremini or button mushrooms (for the mushroom shells)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup finely chopped shallots
- 1/2 cup breadcrumbs (preferably panko for crunch)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup cooked spinach, drained (optional)
- Salt and pepper to taste
- Liquid for basting: white wine or chicken broth
Instructions
- Prepare the mushrooms: Clean gently with a damp cloth, remove stems, finely chop for filling.
- Sauté the filling: Heat 1 tbsp olive oil, sauté garlic and shallots until fragrant, add chopped stems, cook until tender. Optional: add spinach.
- Make the stuffing: Combine sautéed mixture, breadcrumbs, Parmesan, parsley, salt, pepper; add olive oil to bind.
- Stuff mushrooms: Fill caps, press lightly to pack filling inside.
- Bake: Arrange on parchment-lined baking sheet, drizzle with white wine or broth, bake at 375°F (190°C) for 20-25 minutes until golden.
- Finish: Broil for 2 minutes for crispness, garnish with parsley, serve hot.
Notes
- Use high-quality olive oil for best flavor.
- Do not overstuff for even baking.
- If preparing ahead, store unbaked stuffed mushrooms in the refrigerator for up to 2 days.
- For extra crispiness, broil for the last 2 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 120 kcal Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg