These parmesan and garlic stuffed mushrooms make a simple, flavorful appetizer that appeals to vegetarians and meat-eaters alike.
If you like this, also try my Sausage Stuffed Acorn Squash or Simple Stuffed Mushrooms.
White mushrooms filled with garlic, grated parmesan, breadcrumbs, lemon and parsley are one of my favorite easy starters.
Now that daylight is limited in November here in Alberta, I do most of my food photography on weekends when natural light is available. I prefer natural light for food photos, and until I can invest in a lighting setup that mimics it, I plan my cooking and shooting accordingly. Many food bloggers know this: a little extra planning goes a long way.
I usually cook on Sunday mornings or early afternoons and try to make something that yields leftovers for weekday lunches. The rest becomes dinner that same day or the next. These mushrooms were part of my Sunday lunch — tasty enough that I almost ate them all myself.
They’re great as a shared appetizer or as a small meal if you’re feeling indulgent.
I didn’t have a food processor when I made these, so I used a blender. A blender works fine if you add a splash of water so the mixture blends smoothly; a food processor will need less liquid.
Will you try these parmesan stuffed mushrooms? Let me know!
Parmesan and Garlic Stuffed Mushrooms
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Ingredients
- 12 medium white mushrooms
- 1/4 cup olive oil
- Small handful parsley chopped
- Juice from 1 lemon
- 1/2 cup parmesan cheese grated
- 1/2 cup Italian breadcrumbs
- 6 cloves garlic minced
- 1/4 tsp dried thyme
- Salt & pepper to taste
- Water (if using blender)
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with foil for easy cleanup.
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Remove the mushroom stems with your hands or a knife and place the stems in a food processor or blender.
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Add olive oil, chopped parsley, lemon juice, grated parmesan, breadcrumbs, minced garlic, dried thyme, and salt and pepper to the processor or blender. If using a blender, add water a little at a time (start with about 1/4 cup) so the mixture blends; you may need to pause and stir.
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Spoon the stuffing into the mushroom caps, packing them generously. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 30 minutes, until the tops are golden and the mushrooms are tender.
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Serve warm or at room temperature. Leftovers reheat well.
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