Classic Stuffed Mushrooms
These classic stuffed mushrooms are a delicious vegetarian appetizer and really easy to make.
Servings: 16 pieces
Ingredients
- 16 mushrooms
- 1 slice day-old bread
- 1 shallot finely chopped
- 1 clove garlic minced
- 2 tbsp parsley finely chopped
- 25 grams Parmesan cheese finely grated (about 1/4 cup)
- olive oil
Instructions
- Clean the mushrooms, remove the stems, and finely chop the stems.
- Cut the slice of bread into small cubes and toast them in a skillet with a little olive oil for a few minutes until crispy. Remove from the pan and set aside.
- Heat the skillet again with a bit of olive oil and sauté the chopped shallot, garlic, and mushroom stems. Season with a little salt and pepper.
- Turn off the heat. Add the toasted bread cubes, chopped parsley, and grated Parmesan cheese. Mix everything together well. Fill the mushroom caps with the mixture, pressing it down firmly, then add a small extra spoonful on top.
- Grease a baking dish with a little olive oil and place the stuffed mushrooms inside. Bake for 25 minutes at 350°F /180°C (conventional oven).
- Best served warm, so enjoy them right away! Optionally, sprinkle with some fresh parsley on top for a fresh finish.
Tips
You can carefully scoop out the mushroom caps a little more if you want to add extra filling.
How to store
I haven’t tested storing the fully baked mushrooms and reheating them the next day. However, you can prepare the filling ahead of time, then stuff the mushrooms the next day and bake them fresh so they’re ready to serve immediately.