Parmesan-Stuffed Mushrooms

Experiment with different mushrooms at your local market. They can all be treated the same way as the white mushrooms called for here.

Serves: 6Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 package (10 oz.) white mushrooms
  • 3 Tbsp. extra-virgin olive oil, divided
  • ½ small red onion, peeled and minced
  • 2 garlic cloves, peeled and smashed
  • ½ cup plain bread crumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • ¼ cup finely chopped fresh parsley leaves
  • 1½ Tbsp. lemon juice
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Preheat oven to 400°F.
  • Remove the whole stems from the mushrooms. Roughly chop the stems and set aside the caps.
  • In a small sauté pan, heat 2 tablespoons olive oil over medium heat until barely smoking. Add the mushroom stems, onion, and garlic and sauté for about 2 minutes, until slightly softened and fragrant. Season with salt and pepper. Remove from heat and let cool slightly.
  • In a small bowl, mix together the sautéed mushroom mixture, the breadcrumbs, Parmesan and mozzarella cheeses, parsley, lemon juice, and remaining olive oil.
  • Stuff each mushroom cap with the mixture, slightly packing the filling down using a small spoon.
  • Place the mushrooms in an ovenproof dish and bake for about 10 minutes, until the tops are golden brown.

Recipe Information

Serves: 6

Ingredients

  • 1 package (10 oz.) white mushrooms
  • 3 Tbsp. extra-virgin olive oil, divided
  • ½ small red onion, peeled and minced
  • 2 garlic cloves, peeled and smashed
  • ½ cup plain bread crumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup shredded mozzarella cheese
  • ¼ cup finely chopped fresh parsley leaves
  • 1½ Tbsp. lemon juice
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Preheat oven to 400°F.
  • Remove the whole stems from the mushrooms. Roughly chop the stems and set aside the caps.
  • In a small sauté pan, heat 2 tablespoons olive oil over medium heat until barely smoking. Add the mushroom stems, onion, and garlic and sauté for about 2 minutes, until slightly softened and fragrant. Season with salt and pepper. Remove from heat and let cool slightly.
  • In a small bowl, mix together the sautéed mushroom mixture, the breadcrumbs, Parmesan and mozzarella cheeses, parsley, lemon juice, and remaining olive oil.
  • Stuff each mushroom cap with the mixture, slightly packing the filling down using a small spoon.
  • Place the mushrooms in an ovenproof dish and bake for about 10 minutes, until the tops are golden brown.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat11g
Saturated Fat3g
Cholesterol10mg
Sodium420mg
Total Carbohydrate8g
Dietary Fiber1g
Sugars2g
Protein6g