Tuscan Mushroom Hors D Oeuvres
Elevate your appetizer game with these irresistible Tuscan Mushroom Hors D'Oeuvres, a bite-sized delight that's bursting with rustic Italian flavor. Tender cremini mushroom caps are generously stuffed with a savory mixture of finely chopped mushroom stems, sun-dried tomatoes, garlic, shallots, and fresh herbs. Panko breadcrumbs and Parmesan cheese add a delightful crunch and richness to every bite, while a drizzle of golden olive oil ensures a luscious finish. Perfectly baked until golden and fragrant, these hors d'oeuvres are an easy yet elegant addition to any gathering. Ideal as a make-ahead appetizer or a festive party snack, these stuffed mushrooms are both crowd-pleasing and visually stunning. Keywords: Tuscan mushroom appetizer, stuffed mushrooms, easy hors d'oeuvres, Italian-inspired snacks.
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Recipe Information
Ingredients
- 20 pieces Cremini mushrooms
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 piece Shallot, finely chopped
- 0.333 cup Sun-dried tomatoes, finely chopped
- 0.25 cup Parmesan cheese, grated
- 0.333 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Carefully remove the stems from the cremini mushrooms and set the caps aside. Finely chop the stems.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing for 2 minutes until fragrant.
Stir in the chopped mushroom stems and sun-dried tomatoes. Cook for an additional 4-5 minutes until the mixture is tender and any moisture has evaporated.
Remove the skillet from heat and stir in the Parmesan cheese, panko breadcrumbs, parsley, thyme, salt, and black pepper. Mix well until combined.
Fill each mushroom cap generously with the stuffing mixture, pressing it down slightly to secure.
Arrange the stuffed mushroom caps on the prepared baking sheet, ensuring they are evenly spaced.
Bake in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven, let cool slightly, and garnish with additional parsley if desired before serving.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1959 mg | 85% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 39.4 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 386 mg | 30% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 4199 mg | 89% | |
*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.
