Savor the flavor of juicy, tender stuffed mushrooms filled with a delicious blend of herbs, cheese, and spices. Perfect as a side dish or appetizer.
ingredient
- 18 large brown mushrooms, 2 to 2 1/2" in diameter
- ½ cup Italian-style bread crumbs
- ½ cup grated parmesan cheese
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- 2 teaspoons minced garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, plus more for drizzling
Directions
- Preheat the Oven – Set the oven rack to the middle position. Preheat to 400ºF (200ºC). Line a rimmed baking sheet with foil. Grease with olive oil to prevent sticking.
- Prepare the Mushrooms – Quickly rinse the mushroom caps and dry well. Alternatively, wipe away any dirt with a paper towel or pastry brush. Remove the stems.
- Make the Stuffing – In a medium bowl, combine the bread crumbs, parmesan cheese, garlic, parsley, basil, salt, and pepper. Add 2 tablespoons of olive oil, mixing until the bread crumbs are evenly coated.
- Stuff Each Cap – Stuff each mushroom cap with about 1 tablespoon of filling, lightly packing it into a small mound. Do not overfill.
- Bake – Transfer them to the greased baking sheet. Drizzle about a ½ teaspoon of olive oil over the filling of each mushroom. Bake until tender and the tops are golden brown and crispy, about 18 to 20 minutes.
- Serve – Transfer to a platter and serve immediately while still hot. If desired, garnish with chopped parsley.
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