Stuffed Mushrooms
These stuffed mushrooms are one of my favorite ways to cook mushrooms: they’re bite sized, flavor bombs of mushroom filled with bread crumbs, parmesan, and some other delicious components. Best of all, they’re super easy and fun to make.
I love to make these whenever we have guests over, or just when the whole family’s eating together, because they’re incredibly addicting and delicious. They’re also super nutritious, as mushrooms are generally super healthy.
If you’re not convinced already, these also make for a great snack at any point in the day, or an appetizer for a party. They’re easy to eat, and don’t require tons of work! They can be prepared in advance and just heated in an oven to recrisp the bread crumbs a few minutes before you need them.
The general process that follows these mushrooms is to remove the stems, chop them up, cook them off with a little bit of garlic and scallions, then combine that with bread crumbs, parmesan, lemon, and parsley, all before stuffing the seasoned mushrooms and baking at a high temperature for bout 15 minutes.
Ingredients:
- 20-24 baby bella mushrooms, 1 lb
- 3 scallions
- 3 cloves garlic
- 2-3 tbsp olive oil, divided
- salt
- pepper
- 1/2 lemon, zested
- 1/4 lemon, juiced
- 1/4 cup breadcrumbs, 4 tbsp
- 1/4 cup parmesan, 4 tbsp
- 1/2 cup parsley
Instructions:
- Start by preparing the mushrooms and preheating the oven to 425ºF. Rinse the mushrooms gently and make sure to remove all of the dirt. Then, gently twist the stem of the mushroom until it pops out. Set these aside. Pat the emptied out mushrooms dry with a paper towel and set aside.
- Take all of the stems and finely dice them, or pulse in a food processor until you have little chunks. If you are choosing to pulse, do not pulse too much or they will have a weird texture. Anywhere between 2-5 pulses should be ideal.
- Additionally, finely mince the garlic cloves and chop up the scallions, both the dark green and the white part.
- Heat a cast iron skillet or nonstick pan and add about 1 tablespoon of olive oil. Add the scallions and garlic, and cook for one minute. Then, add the finely diced mushroom stems and cook, stirring occasionally, for about 8-10 minutes, until slightly browned and reduced in size. Take off the heat. You’re looking to cook out the moisture from the stems, which will help control the water that leaks out of the mushrooms. I typically use a cast iron skillet, so I take them off the heat as soon as I notice that they start sticking to the bottom.
- In a separate bowl, combine the breadcrumbs, parmesan, lemon zest, and juice. Finely dice the parsley and add it to the bowl as well. Then, add the cooked mushroom stem mixture and mix. Season with salt and pepper to your taste.
- Prepare the mushrooms for stuffing. Drizzle the remaining olive oil over the mushrooms and mix gently with your hands. I like to coat the mushrooms individually so I don’t risk breaking them or tearing at the delicate skin. Then, I season liberally with salt and pepper.
- Lay the mushrooms out on a baking sheet with the cavity facing upwards. Divide the stuffing mixture evenly between the mushrooms, making sure to pack it into the cavity.
- Bake at 425ºF for 15 minutes, until the stuffing turns golden brown on top (see picture). If you prepare this in advance, just wait until necessary to bake off the mushrooms. You could also bake the mushrooms, set them aside, and then put them in the oven under the broiler setting for about 2-3 minutes until they are crisp again. Enjoy!
Stuffed Mushrooms
Ingredients
- 20-24 baby bella mushrooms 1 lb
- 3 scallions
- 3 cloves garlic
- 2-3 tbsp olive oil
- salt
- pepper
- 1/2 lemon zested
- 1/4 lemon juiced, about 1-2 tbsp
- 1/4 cup bread crumbs
- 1/4 cup parmesan
- 1/2 cup parsley
Instructions
- Preheat the oven to 425°F. Give the mushrooms a gentle rinse and twist the stems until they come out. Set the empty mushrooms aside.
- Finely dice or pulse the mushroom stems. Also, finely mince the garlic and chop the scallions, both the wight and green parts.
- Over medium heat, add 1 tbsp olive oil to a cast iron skillet. Add the scallions and garlic and cook for one minute.
- Add the diced mushroom stems and cook for 8-10 minutes, until reduced in size and slightly browned. Stir occasionally. When ready, set aside.
- In a separate bowl, add the lemon zest, juice, bread crumbs, and parmesan. Finely chop the parsley and add it as well.
- Add the cooked mixture to the bowl. Mix until combined and season with salt and pepper to taste.
- Drizzle the remaining olive oil over the empties mushrooms. Gently coat them with your hands or a brush and season with salt and pepper.
- Lay out the mushrooms on a baking sheet, with the cavities facing up. Fill with the stuffing mixture, dividing it equally between the mushrooms.
- Bake in the preheated oven for 15 minutes, until the stuffing is golden on top. Enjoy!
Notes
- Macros: 2.8 g fat, 5.8 g carbohydrates, 4.7 g protein
- See blog post for more instruction about mushroom cleaning, preparation, and cook time.