Italian Stuffed Mushrooms
An easy side dish or appetizer, these Italian stuffed mushrooms are full of parsley, garlic, parmesan cheese, and bread crumbs. This recipe features meaty cremini mushrooms, but this recipe works with classic button mushrooms as well!
Servings: 20 Mushrooms
Calories: 70kcal
Equipment
Ingredients
- 20 Cremini Mushrooms About 2 8 ounce containers
- 1 cup Italian Style Breadcrumbs
- ½ cup Parmesan Cheese Grated
- 2 Garlic Cloves
- 2 tablespoon Fresh Parsley
- ⅓ cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Wash the mushrooms with a damp kitchen towel to remove any dirt or grit from the mushrooms. Separate the stem from the cap. Place the cap on a parchment lined baking sheet and the stem in a separate bowl.
- When all the mushrooms are cleaned and stems removed, place the stems in the bowl of a food processor. Pulse 10 times to mince the stems.
- Add the rest of the ingredients to the food processor and pulse until the mixture is all the same size and looks like wet sand. Season with salt and pepper.
- Stuff the mushroom caps with a spoonful of the mixture. Place the stuffed mushrooms back on the sheet tray and bake for 25 minutes, until the mushrooms are soft and the stuffing is golden brown. Enjoy!
Notes
- Button mushrooms or cremini mushrooms can be used in this recipe.
- Do not run mushrooms under water. The mushrooms are like little sponges so they will soak up the water and become too soggy.
- These mushrooms can be served cold, room temperature, or hot.
Nutrition
Calories: 70kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 122mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg