EASY Stuffed Mushrooms with Parmesan Breadcrumbs

Mary Lee


great side dish or party appetizer

pinch tips: Flour, Eggs & Breading Techniques



14 mushrooms


25 Min


30 Min




14 large white button or cremini mushrooms, cleaned ... stems removed and reserved
3 tablespoons butter
4 garlic cloves minced
1 1/4 cup fresh breadcrumbs
reserved mushroom stems chopped fine
1 teaspoon dried oregano
5 tablespoons parmesan cheese
1 tablespoon fresh chopped parsley or 1 teaspoon dried
salt/pepper to taste
final topping: 1 cup finely shredded cheddar cheese (or cheese of your choice)

Directions Step-By-Step

Preheat oven to 325° F. Melt the butter in a small skillet over medium heat. Add the garlic and sauté until softened, being careful not to brown. Add the breadcrumbs, chopped mushrooms, oregano, parsley, salt and pepper. Sauté until bread crumbs are slightly crisp and golden. Add the Parmesan cheese. Mix well. Remove from heat and allow to cool slightly. Spoon the breadcrumb mixture into the mushroom caps, packing in firmly. Place on non stick baking sheet or non stick sprayed shallow baking dish . Bake until mushrooms and stuffing are heated through, about 30 minutes. NOTE: approx 10 minutes before mushrooms are done, sprinkle shredded cheese topping , return to oven for remainder of cooking time. Serve hot or room temperature.

About this Recipe