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Stuffed mushrooms with golden breadcrumb filling and parsley on a baking sheet
Hannah Brooks

Garlic Butter Stuffed Mushrooms

Cremini mushroom caps hold a garlic-butter filling of chopped stems, parsley, breadcrumbs, and Parmesan. Bake until the tops are golden and the mushrooms are tender.
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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 16 large cremini mushrooms about 1 pound
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan made with vegetarian rennet
  • 2 tablespoons fresh parsley finely chopped
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper

Equipment

  • 1 Baking sheet
  • 1 skillet

Method
 

  1. Heat oven to 375°F. Wipe mushrooms clean, remove stems, and finely chop the stems. Place caps hollow side up on a baking sheet.
  2. Melt butter with olive oil in a skillet over medium heat. Cook chopped mushroom stems for 4 to 5 minutes until their moisture evaporates.
  3. Stir in garlic and cook 30 seconds until fragrant.
  4. Remove from heat; stir in breadcrumbs, Parmesan, parsley, salt, and pepper until evenly moistened.
  5. Spoon filling evenly into all 16 mushroom caps, pressing gently so it stays in place.
  6. Bake 18 to 20 minutes until mushrooms are tender and the breadcrumb tops are golden. Rest 5 minutes before serving.

Notes

Nutrition is an estimate per serving. Follow the storage directions in the article.
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