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These stuffed mushrooms are what I always bring to gatherings. They disappear within seconds whenever I put them out. I love how the mushrooms stay juicy while the parmesan breadcrumb topping gets nice and crunchy, plus the herbs add such freshness. Whenever friends try them, they always pester me for how to make them.
Why You'll Fall For This Dish
Making these stuffed mushrooms couldn't be simpler. You just combine your ingredients, fill and bake - that's it! No need to cook anything beforehand. The mix of parmesan, herbs and garlic packs so much taste into each mouthful. And you can easily swap things around to make them meat-free or add bits of your favorite protein.
Your Ingredients
Grab some cremini or baby bella mushrooms - they're brown and way more flavorful. You'll want Italian breadcrumbs, some aged parmesan for that rich salty goodness, and fresh basil and parsley. Throw in some chopped garlic for a bit of kick, and olive oil to help everything turn golden and get that nice crunch.
Putting Them Together
Give your mushrooms a good wash and take out the stems. Pat them dry before you start stuffing them. In a bowl, stir together your breadcrumbs, parmesan, garlic, herbs and olive oil. Fill each cap with plenty of mixture but don't jam it in too hard. Pop them in the oven at 400°F for around 20 minutes until the tops turn a nice golden color.
Change It Up
If you're big on veggies, try adding peppers, spinach or onions to your stuffing. Want them gooier? Throw in some mozzarella or cream cheese. If you like heat, add some jalapeños or red pepper flakes. And for meat fans, some cooked sausage or crunchy bacon pieces work wonders.
Pro Tricks
Don't stuff your mushrooms too full or the topping might get dry and too crunchy. Using fresh herbs really brings out better flavors than dried ones. I always lightly oil my baking tray first - it helps the bottoms of the mushrooms brown nicely and stops them from sticking.
Storage Advice
Your stuffed mushrooms will keep in the fridge for about 3 days if you put them in a sealed container. You can warm them up in a 325°F oven or just use the microwave if you're in a hurry. You can even get them ready 3 days ahead - just fill the mushrooms and stick them in the fridge until you want to bake them.
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Frequently Asked Questions
- → Can you prepare these mushrooms in advance?
- Totally, fill the mushrooms and pop them into the fridge for up to 3 days. Great option for events or a packed schedule.
- → What's the easiest way to reheat them?
- Use the microwave in short 15-second bursts or heat them at 325°F for 15 minutes in an oven on a foil-lined tray.
- → How do you make these gluten-free?
- Swap regular breadcrumbs for gluten-free ones. Everything else stays exactly the same.
- → What’s the right way to clean mushrooms?
- Quick rinse and dry them well, or gently wipe with a paper towel or brush. Don’t soak—mushrooms soak up water like crazy.
- → How much filling should I use?
- Stick to about 1 tablespoon for bigger mushrooms (2–2.5 inches) or 2 teaspoons for smaller ones. Don’t overstuff or it’ll spill while baking.