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Easy Stuffed Mushrooms

Course: Finger Food
Cuisine: Classic
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Print Recipe


  • 75 gr/ 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


  • Preheat oven to 220ºC/425ºF.
  • 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.
  • Finely chop the reserved stems and stir-fry with garlic in a large pan over medium heat, for about 2 mins,
  • Transfer the mixture in a large bowl, and add breadcrumbs, aromatic herbs and parmesan cheese (optional). Season with salt and pepper to taste.
  • 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.
  • Serve them on a big plate with sprinkled parsley on top.