Parmesan-Garlic Stuffed Mushrooms

"This is an appetizer I remember eating at many potlucks, family gatherings, and parties while growing up in NY state. Make sure you line the baking sheet with foil as these tend to ooze while baking. Adapted from "Best of the Best from New York Cookbook" by Quail Ridge Press."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by HeatherFeather photo by HeatherFeather
Ready In:
50mins
Ingredients:
6
Serves:
20
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ingredients

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directions

  • Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel.
  • Carefully remove stems from mushrooms and chop stems.
  • Place butter and garlic into a heated skillet and let butter melt, stirring.
  • Add chopped mushroom stems and saute until lightly brown.
  • Add parsley,stir,and remove from heat.
  • Add cheese and stir to combine.
  • Add bread crumbs, stirring until mixture is crumbly.
  • Lightly fill each mushroom cap with the sauteed mixture, but don't pack tightly.
  • Set on a rimmed cookie sheet lined with foil and bake in a preheated oven at 350 F for about 20 minutes.

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Reviews

  1. Heather, these mushrooms were yummy! Real mushroomy taste and easy too!I used small mushrooms, because that's all I could find. Still, turned out great! Thanks!
     
  2. 5 star all the way , seved these as part of my Sunday Brunch- I loved the crunch from the combination of the crumbs and the cheese. My mushrooms were very large (only one per person) and quite thick so I partially cooked them in the butter along with the garlic & mushroom stems, just browned the bottom and the tops before stuffing them. I sprinkled a little extra cheese on top for the last 5 minutes, under the broiler - but be careful they brown quickly.. Used fresh (this year's crop) garlic and Parmesan cheese. This is a winner thanks Heather Feather
     
  3. Super awesome. Made a double batch last night for a party and the only change I made was I squirt some fresh lemon juice over them right before serving. Every single mushroom was gone in minutes.
     
  4. I combined this recipe with another recipe by adding some chopped onion, black pepper and hot sauce, and substituting some olive oil for half the amount of butter. Also added a tablespoon of sherry as suggested by Lizzybob and broiled them for 5 minutes after cooking for recommended length of time. Overall, these were very good. Thanks for the recipe.
     
  5. I made these for our appy's for New Year's...yummy...10 stars. I added some salt and topped them each off with a pat of butter. OOOOHHHH...my kids are in heaven. I had lost my recipe similar to this and I am so glad I went searching. Thanks Heather!!!
     
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Tweaks

  1. I used Ritz crackers instead of bread crumbs and added sausage and what flavor it added! I drizzled melted butter over the top before baking so they were moist when done and we loved them!
     
  2. I couldn't taste these because I am allergic to dairy, but my guests and husband assured me that these were delicious. I used amaranth and some oregano, thyme and basil in place of the bread crumbs to make these gluten-free; that substitution worked very well.
     
  3. Delicious! I had to substitute the parmesan with queso fresco and I used baby portobellos instead of brown 'shrooms. I drizzled the mushrooms half way through with olive oil. The mix of cheese/garlic/mushrooms was wonderful, easy to prepare and went well with grilled steak and a green salad.
     
  4. Almost like the ones I grew up with. Except I use olive oil instead of butter and top them with paprika. HINT: adding a small amount of water to cover the bottom of the baking pan the mushrooms are in and covering them with foil until the last 5 or more minutes of baking, makes them moister. Infact, I don't even saute anything. Just chop all the ingredients, mix, and stuff. Anyway, this is a great recipe.
     
  5. I combined this recipe with another recipe by adding some chopped onion, black pepper and hot sauce, and substituting some olive oil for half the amount of butter. Also added a tablespoon of sherry as suggested by Lizzybob and broiled them for 5 minutes after cooking for recommended length of time. Overall, these were very good. Thanks for the recipe.
     

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