Easy Stuffed Mushrooms
Prep time
Cook time
Total time
Recipe type: Finger Food
Cuisine: Classic
Serves: 6
  • 75gr/ 3oz panko breadcrumbs or gluten-free alternative
  • 12 button mushrooms (or cremini, mini portobellos)
  • 2 tbsp fresh aromatic herbs ( I used parsley and marjoram leaves), finely chopped
  • 2 tbsp parmesan cheese
  1. Preheat oven to 220ºC/425ºF.
  2. Remove the stalks from your mushrooms and reserve for later, then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray ready to fill them.
  3. Finely chop the reserved stems and stir-fry with garlic in a large pan over medium heat, for about 2 mins,
  4. Transfer the mixture in a large bowl, and add breadcrumbs, aromatic herbs and parmesan cheese (optional). Season with salt and pepper to taste.
  5. Carefully spoon in the filling, sprinkle a little extra Parmesan over the top if you like, and bake in the oven until crispy and golden, about 12 minutes.
  6. Serve them on a big plate with sprinkled parsley on top.
Recipe by The Petite Cook at https://www.thepetitecook.com/easy-stuffed-mushrooms/