Parmesan Stuffed Mushrooms

Parmesan Stuffed Mushrooms

These garlicky little treats get me every time – I’ve convinced myself that they are good for me since mushrooms are technically vegetables, right? I’ve been known to eat 8-10 of these little suckers in one sitting. That’s why I usually save these treats for when I’m hosting a dinner party, game night, etc. so that I can share them with my friends. Easy finger food that doesn’t come pre-made in a cardboard box is what you can expect at a dinner party at my place – and you can do it too!

I can’t take all of the credit for this recipe. My sister, Nina, made these during one Thanksgiving a few years ago and the entire family was hooked. She recently moved out to California, so I convinced her that I NEEDED her recipe since she won’t get to make them for me as often anymore. Now I make them at least once every other week and if it weren’t for my hungry friends, I would turn into a stuffed mushroom.

Mushrooms and Mixture

It’s really simple, mix everything in a bowl, stuff, bake, and eat! The technique is basically like my other stuffed mushroom recipe. Can you tell I like easy-to-assemble food? I’m sure you’ll really like this one, since it is little effort with big taste.

Parmesan Stuffed Mushrooms
Serves 8
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
123 calories
6 g
14 g
9 g
4 g
4 g
28 g
219 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
28g
Servings
8
Amount Per Serving
Calories 123
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 14mg
5%
Sodium 219mg
9%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 1g
Protein 4g
Vitamin A
5%
Vitamin C
3%
Calcium
13%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 15-ish stuffing mushrooms, cleaned and stemmed (see notes)
  2. Salt to taste
  3. Fresh ground pepper to taste
  4. ½ cup plain bread crumbs
  5. ½ cup Parmesan or Romano cheese
  6. 4 cloves garlic, minced
  7. 2 tablespoons green onions
  8. 1 tablespoon fresh parsley, chopped
  9. 1 teaspoon dried oregano
  10. 1 tablespoon fresh thyme
  11. 1 tablespoon fresh rosemary
  12. 2 tablespoons melted butter
  13. 2 tablespoons olive oil, plus more to drizzle/spray on top
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, mix all the ingredients except butter and olive oil.
  3. While tossing the bread crumb mixture, drizzle the butter and a little olive oil to make mixture just a little moist.
  4. Loosely spoon the mixture into mushrooms and place onto a nonstick baking sheet. Drizzle or spray the mushrooms with olive oil and bake for about 25 minutes or until fragrant and golden brown.
Notes
  1. I used baby Bella, also known as “crimini” mushrooms for this recipe. Feel free to use “button” or white mushrooms as well.
Adapted from My Sister's Recipe
beta
calories
123
fat
9g
protein
4g
carbs
6g
more
Adapted from My Sister's Recipe
Spicy Spoonful http://www.spicyspoonful.com/


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  1. cquek says:

    I could really eat one right now! Looks fantastic!

  2. Fantastic recipe! There are so many wonderful variations to stuffed mushroom recipes and I’m adding this one to my recipe book. I always choose Crimini for stuffed caps- such rich mushroom flavour! Thanks for sharing…

    -Shannon

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