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.
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.
- 15-ish stuffing mushrooms, cleaned and stemmed (see notes)
- Salt to taste
- Fresh ground pepper to taste
- ½ cup plain bread crumbs
- ½ cup Parmesan or Romano cheese
- 4 cloves garlic, minced
- 2 tablespoons green onions
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 2 tablespoons melted butter
- 2 tablespoons olive oil, plus more to drizzle/spray on top
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, mix all the ingredients except butter and olive oil.
- While tossing the bread crumb mixture, drizzle the butter and a little olive oil to make mixture just a little moist.
- 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.
- I used baby Bella, also known as “crimini” mushrooms for this recipe. Feel free to use “button” or white mushrooms as well.