Stuffed Mushrooms

The smell of garlic melting into warm olive oil, that earthy puff of steam when mushrooms hit the oven—there’s something so quietly comforting about stuffed mushrooms. Not fancy, not fussy, but when they come out of the oven, golden and bubbling? Oh… well, suddenly they feel like something you’d serve at a candlelit dinner. I’ve made dozens of versions over the years, but this one, with crisp breadcrumbs and nutty parmesan tucked into each tender cap—it’s the one I come back to when I’m craving something that feels like fall Sundays or cozy back-porch evenings.

Why You’ll Crave It

• You get crispy tops and juicy perfectly-roasted mushroom bottoms – such a good contrast.
• The filling is savory and rich, but not heavy – the herbs really lift it.
• It fits every table – appetizer, side, something to nibble while you chat in the kitchen.
• Customizable. You want goat cheese? A little chopped sun-dried tomato? Go for it.
• They reheat pretty well (if they make it that far…)

The first time I made this version was on a chilly evening when a friend dropped by unannounced. We stood at the counter, glass of wine in hand, and polished off the whole tray before dinner was ever cooked.

What You’ll Need

• 12 large mushrooms: white or cremini both work—stems removed gently, caps wiped clean
• 2 cloves garlic: finely minced (don’t skip this part—it’s where the depth starts)
• 100 grams breadcrumbs: plain or seasoned, but make sure they’re not too fine
• 50 grams parmesan: freshly grated if possible—it really does melt better
• 2 tbsp olive oil: for sautéing and a light drizzle before baking
• 2 tbsp fresh parsley: chopped fairly fine, but not minced into dust
• Salt and pepper: enough to bring it all together—taste as you go

Easy How-To

Prep the Mushroom Caps

Start by gently cleaning the mushrooms—use a damp towel or paper to wipe off dirt. No soaking. Pop out the stems (keep those, we’ll use them) and lay the caps hollow-side up on a baking sheet.

Sauté the Stems

Chop the stems small (not minced, you want a little tooth). Heat a tablespoon of olive oil in a pan, toss them in, and sauté for around 5 minutes—until they’ve softened and given up most of their liquid.

Add Garlic and Herbs

Now add your garlic and parsley. Stir for another 2 or 3 minutes, just until that garlic smell shifts from sharp to fragrant. Watch it—burnt garlic is a shame we don’t talk about enough.

Breadcrumb Time

Stir in the breadcrumbs and let them toast a bit, soaking up all that garlicky oil. Give them another minute or two, then take the pan off the heat and let it cool slightly.

Mix It All Together

Once your mix is cool enough to handle, stir in the grated Parmesan. Season with salt, pepper… maybe a pinch more cheese if you’re feeling generous.

Stuff the Caps

Take a small spoon and fill each mushroom cap with the breadcrumb mixture—press it in gently, then mound it slightly on top. You want generous but not overflowing too much. Mushrooms shrink as they cook.

Drizzle and Bake

Drizzle everything with a little olive oil—just a touch—and bake at 180°C (350°F) for about 20-25 minutes. The tops should be golden, and the edges a little crisped.

Let Them Rest… Briefly

Resist the urge to pop one in your mouth immediately. They need a minute or two to settle and cool so the insides aren’t molten. Then go ahead—have one before anyone sees.

Good to Know

• Breadcrumbs too dry? Add a few drops of olive oil or a dab of butter before baking—it helps them toast better.
• Parmesan not melting right? It usually won’t go gooey like mozzarella—think crispy and nutty instead.
• If your mushrooms are swimming after baking, no panic—just transfer them to a dry plate. Mushrooms let go of water naturally, that’s all.

Serving Ideas

• Serve warm on a platter with a sprig of something fresh—thyme or parsley. Makes them feel a little fancier than they are.
• Pair with a glass of dry white wine or sparkling water with lemon. It cuts beautifully through the richness.
• If you’re doing a party spread, tuck them beside olives, nuts, and slices of aged cheese—it’s all very harmonious.

Top Tricks

• Use a small teaspoon or even your fingers to really pack the filling into the mushroom—it holds better that way.
• If prepping ahead for company, finish stuffing them and store tightly covered in the fridge, then just bake before guests arrive. They’ll never know.

Frequently Asked Questions

Can I use gluten-free breadcrumbs?

Yes, absolutely. Swap in your favorite gluten-free crumbs and keep the texture slightly coarse so it still crisps a bit in the oven.

What if I don’t have parmesan?

That’s okay. Pecorino Romano or Gruyère works nicely. Even a sprinkle of crumbled feta adds a salty contrast—but it won’t melt the same, just manage expectations.

How long do leftovers last?

About two days in the fridge, sealed tight. Reheat in the oven or toaster oven so they don’t go soft. They won’t be freshly crisp, but still really good.

Can I make these vegan?

Yes, with a few swaps. Use olive oil instead of butter (if using any), and try nutritional yeast or vegan parmesan-style shreds in the mix. Keep an eye on salt levels since vegan cheeses vary.