Unleash the flavor-packed magic of these garlic parmesan stuffed mushrooms, perfect for your next gathering or a cozy night in. These little gems are sure to impress with their rich, cheesy filling and earthy mushroom base.
Why This Recipe Works
- The combination of garlic and parmesan creates a savory, umami-packed filling that complements the natural earthiness of the mushrooms.
- Baking the mushrooms at a high temperature ensures they’re perfectly tender without becoming soggy.
- This recipe is incredibly versatile, allowing for various substitutions and additions to suit any taste.
- It’s a crowd-pleaser that’s as easy to make as it is delicious, requiring just a handful of ingredients.
- The stuffed mushrooms can be prepared ahead of time, making them a stress-free option for entertaining.
Ingredients
- 24 large white mushrooms, stems removed and reserved
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Equipment Needed
- Baking sheet
- Mixing bowls
- Sharp knife
- Measuring cups and spoons
- Pastry brush
Instructions
Preheat and Prepare
Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems from the mushrooms, chop them finely, and set aside. Brush the mushroom caps inside and out with melted butter, then place them cap-side down on a baking sheet.
Make the Filling
In a mixing bowl, combine the chopped mushroom stems, minced garlic, grated parmesan, breadcrumbs, and chopped parsley. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed. This filling is the heart of your stuffed mushrooms, so don’t skimp on the flavor!
Stuff the Mushrooms
Using a small spoon, generously fill each mushroom cap with the parmesan mixture. Press down lightly to ensure the filling is compact and won’t fall out during baking. For an extra cheesy touch, sprinkle a little more parmesan on top of each stuffed mushroom.
Bake to Perfection
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender. Keep an eye on them towards the end to prevent over-browning. The aroma filling your kitchen will be your first clue that they’re done!
Serve and Enjoy
Let the mushrooms cool for a few minutes before serving. They’re best enjoyed warm, with the cheese still gooey and the garlic aroma at its peak. Arrange them on a platter and watch them disappear!
Tips and Tricks
For an even richer flavor, consider adding a splash of white wine to the filling mixture before stuffing the mushrooms. If you’re short on time, you can prepare the stuffed mushrooms up to a day in advance and refrigerate them until ready to bake. For a crispier topping, broil the mushrooms for the last 2-3 minutes of baking. Always choose mushrooms that are firm and fresh for the best texture. And remember, the size of the mushroom caps will affect baking time, so adjust accordingly.
Recipe Variations
- For a meatier version, add cooked and crumbled sausage or bacon to the filling.
- Swap out the parmesan for another hard cheese like pecorino or asiago for a different flavor profile.
- Incorporate spinach or artichoke hearts into the filling for a veggie-packed twist.
- For a gluten-free option, use almond flour or gluten-free breadcrumbs in place of traditional breadcrumbs.
- Add a pinch of red pepper flakes to the filling for a spicy kick.
Frequently Asked Questions
Can I use other types of mushrooms for this recipe?
Absolutely! While white mushrooms are commonly used for their mild flavor and perfect size, you can experiment with cremini or portobello mushrooms. Just keep in mind that larger mushrooms may require additional baking time.
How do I store leftover stuffed mushrooms?
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to restore their texture and warmth.
Can I freeze stuffed mushrooms?
Yes, you can freeze them before or after baking. If freezing before baking, assemble the mushrooms and freeze them on a baking sheet before transferring to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time. If freezing after baking, let them cool completely before freezing and reheat in the oven.
Summary
These garlic parmesan stuffed mushrooms are a simple yet elegant appetizer that’s sure to delight. With a savory filling and tender mushroom base, they’re perfect for any occasion. Plus, with so many variations possible, you can easily make them your own.
