Garlic Parmesan Easy Stuffed Mushrooms

Garlic Parmesan Easy Stuffed Mushrooms

from savorynothings.com
40 min
35 servings

My Easy Stuffed Mushrooms are so simple to make - the perfect appetizer! They're full of garlic and parmesan flavors and we like them so much, we don’t even wait for a party to come up. We just make them for lunch with a big salad or a pot of veggie soup on the side (same with the Sticky BBQ Slow Cooker Meatballs – they’ve turned form party food to dinner staple around here).I recommend you sneak a few fresh out of the oven while you’re in the kitchen and the kids can’t stop you from popping just one more of these cheesy, crunchy yet soft, deliciously easy stuffed mushrooms into your mouth.

Ingredients

  • 1 pound whole button mushrooms (I used brown ones)
  • 1/4 cup butter
  • 1 small onion (finely chopped)
  • 3 cloves garlic (finely minced)
  • 2/3 cup breadcrumbs
  • 1 tablespoon Italian seasoning (I used one without added salt)
  • 4 tablespoons grated parmesan (or more to taste)
  • 1 tablespoon chopped fresh parsley
  • Salt and black pepper (to taste)
  • Lemon juice (to serve (optional))

Directions

  1. 1

    Prep the mushrooms: Carefully remove the stems from the mushrooms. Set the caps aside and chop the stems finely.

  2. 2

    Sauté the mushroom stems: Melt the butter in a wide skillet over medium heat. Add the onion and garlic and gently cook until softened, about 2-3 minutes. Add the chopped mushroom stems and sauté until softened, about 5 minutes.

  3. 3

    Finish the filling: Add the breadcrumbs and Italian seasoning to the mushrooms in the pan and stir well, to coat everything with butter. if it seems dry, add a little more butter. Cook for another 3-4 minutes, take off the heat and stir in the parmesan, parsley and salt and pepper (if needed). Then set aside to cool.

  4. 4

    Stuff and bake the mushroom caps: Preheat the oven to 350°F. Evenly distribute the filling between the mushroom caps, pushing it slightly down as you fill them. Place the mushrooms on a baking sheet lined with nonstick silicone mats and bake until the top is browned, about 20-25 minutes.

  5. 5

    Serve: Serve hot or warm, with a bit of lemon juice if you like.