Stuffed Mushrooms
Juicy mushrooms filled with a savory mixture of garlic, herbs, cheese, and breadcrumbs, then baked until golden. They make the perfect appetizer, side dish, or even a light main with salad.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4
Ingredients
12 large white or cremini mushrooms
2 tbsp olive oil
2 cloves garlic, minced
¼ cup onion, finely chopped
½ cup fresh breadcrumbs
¼ cup grated Parmesan cheese (or feta for Mediterranean twist)
2 tbsp fresh parsley, chopped
½ tsp dried oregano
Salt & black pepper, to taste
2–3 tbsp cream cheese or Greek yogurt
Optional: a sprinkle of chili flakes or lemon zest for brightness
Instructions
Prepare mushrooms
Preheat oven to 190°C (375°F).
Clean mushrooms, remove stems, and finely chop the stems.
Cook filling
Heat olive oil in a skillet. Saute onion, garlic, and chopped stems for 3–4 minutes until softened.
Stir in breadcrumbs, Parmesan, parsley, oregano, salt, and pepper.
Mix in cream cheese or Greek yogurt to bind into a moist filling.
Stuff mushrooms
Place mushroom caps on a lined baking tray.
Spoon filling into each cap, pressing gently to pack.
Drizzle lightly with olive oil.
Bake
Bake for 18–20 minutes until golden and tender.
Garnish with fresh parsley and a sprinkle of extra Parmesan.
Notes & Tips
Add chopped spinach or sun-dried tomatoes for variation.
For vegan: use dairy-free cream cheese + nutritional yeast instead of Parmesan.
Serve hot as appetizers, or alongside salad/grains for a light meal.
Frequently Asked Questions
Q: Can I make these ahead?
Yes — stuff mushrooms, refrigerate up to 1 day, then bake just before serving.
Q: Can I air fry them?
Yes — air fry at 180°C (350°F) for 10–12 minutes.
Q: Which mushrooms work best?
White button or cremini for bite-size; portobellos for meal-sized stuffed mushrooms.
Nutritional Information
Calories: 130
Protein: 6 g
Carbs: 10 g
Fiber: 2 g
Fat: 7 g