The Pioneer Woman Tasty Kitchen
Profile Photo

Garlic Parmesan Easy Stuffed Mushrooms

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

35
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Need a simple crowd-pleasing appetizer For Christmas? Try these Garlic Parmesan Stuffed Mushrooms. Everyone always raves about these!

Ingredients

  • 1 pound Whole Button Mushrooms (I Used Brown Ones)
  • ¼ cups Butter
  • 1  Small Onion, Finely Chopped
  • 3 cloves Garlic, Finely Minced
  • ⅔ cups Breadcrumbs
  • 1 Tablespoon Italian Seasoning (I Used A Herb Mix Without Added Salt)
  • 4 Tablespoons Grated Parmesan Or More To Taste
  • 1 Tablespoon Chopped Fresh Parsley
  • Salt And Black Pepper To Taste
  • Lemon Juice To Serve (optional)

Preparation

Carefully remove the stems from the mushrooms. Set caps aside and chop stems finely.

Melt butter in a wide skillet over medium heat. Add onion and garlic and gently cook until softened, about 2–3 minutes. Add chopped mushroom stems and sauté until softened, about 5 minutes.

Add breadcrumbs to the mushrooms in the pan and stir well to coat everything with butter. If it seems dry, add a little more butter. Cook for another 3–4 minutes, take off heat and stir in Parmesan, parsley and salt and pepper (if needed). Set aside to cool.

Preheat oven to 350°F. Evenly distribute filling between mushroom caps, pushing it slightly down as you fill them. Place mushrooms on a baking sheet lined with silicone mats and bake until tops are browned, about 20–25 minutes.

Serve hot or warm, with a bit of lemon juice if you like.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Vegan Cashew Yogurt
Profile Photo by Cathy Brak in Breakfast, Special Dietary Needs
Cashew Yogurt is creamy, delicious, and the easiest thing ever to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Italian Quinoa Salad
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Appetizers, Salads, Sides
This is such a refreshing, simple and wonderful Italian quinoa salad....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Goat Cheese, Fig and Balsamic Crostini
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Appetizers
Goat cheese, fig and balsamic crostini is so elegant to serve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Kohlrabi Egg Rolls
Profile Photo by Natalie Wiser-Orozco in Appetizers, Sides
These little packets of plant-based (vegan) sunshine are exquisitely crunchy, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Intermediate


Healthy Chocolate Chip Peanut Butter Granola
Profile Photo by Nora | Savory Nothings in Breakfast
Peanut Butter Granola with Chocolate Chips is an easy and healthy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy