Garlicky Stuffed Mushrooms
Elevate your appetizer game with these irresistible Garlicky Stuffed Mushrooms, a crowd-pleasing recipe loaded with flavor and easy to prepare. Perfectly tender button mushroom caps are generously filled with a savory mixture of garlic-sautéed mushroom stems, crunchy breadcrumbs, nutty Parmesan cheese, and fresh parsley, then topped off with a buttery drizzle for a golden, crispy finish. With just 15 minutes of prep time and minimal ingredients, these bite-sized delights are ideal for holiday gatherings, dinner parties, or a cozy night in. Serve them warm and watch as they disappear from the platter—these garlicky gems are sure to become your go-to appetizer!
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Recipe Information
Ingredients
- 16 pieces Button mushrooms
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves
- 0.33 cup Plain breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set them aside. Arrange the mushroom caps, hollow side up, on the prepared baking sheet.
Finely chop the mushroom stems and set them aside in a small bowl.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and cook for 3-4 minutes until softened and most of the moisture has evaporated.
Mince the garlic cloves and add them to the skillet. Cook for another 1-2 minutes until fragrant, then remove the skillet from the heat.
In a mixing bowl, combine the cooked mushroom stems and garlic, breadcrumbs, Parmesan cheese, parsley, salt, and black pepper. Mix well to form a cohesive stuffing mixture.
Drizzle the remaining tablespoon of olive oil over the mushroom caps, lightly brushing each one to ensure even coating.
Spoon the stuffing mixture into the cavity of each mushroom cap, pressing gently to pack it in. Drizzle the melted butter over the tops of the stuffed mushrooms for added richness.
Bake the mushrooms in the preheated oven for 18-20 minutes, or until the tops are golden brown and the mushrooms are tender.
Remove the mushrooms from the oven and allow them to cool for a few minutes before serving. Garnish with extra chopped parsley if desired.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 340 mg | 26% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
