Easy Stuffed Mushroom Recipe
Looking for the perfect appetizer or side dish that’s elegant yet effortless? These Easy Stuffed Mushrooms are packed with savory flavors, fresh herbs, and a crunchy panko topping. Whether you’re hosting a dinner party or just want a cozy snack, this recipe delivers a delicious bite every time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
Scale
- 1 lb baby button mushrooms
- 1 ½ tablespoons olive oil, divided
- 1 large shallot, finely chopped
- 3 garlic cloves, finely chopped
- 1 cup mushroom stems finely chopped
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup panko breadcrumbs
- ⅓ cup vegetable broth
- 2 sprigs thyme, destemmed
- ½ sprig rosemary, finely chopped
- 2 tablespoons grated parmesan cheese*
Instructions
- Preheat the oven to 375°F. Peel and destem the mushrooms, saving the stems to chop, per ingredient list.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shallots and garlic, sauteing until the onions begin to become translucent.
- Add the chopped mushroom stems, smoked paprika, salt and pepper. Saute until mushrooms are cooked through before turning off the heat and folding in the panko breadcrumbs. Pour in the vegetable broth and add thyme and rosemary.
- Scoop the mushroom and panko filling into the prepared mushrooms. Press it in with a spoon and place on a baking sheet. Repeat until all the mushrooms have filling.
- Sprinkle parmesan cheese on top. Bake for 20 minutes, until the mushrooms are soft. Serve warm.
Notes
*May use nutritional yeast instead of parmesan cheese to keep this recipe vegan.
Find it online: https://chelseyamernutrition.com/easy-stuffed-mushroom-recipe/