About This Recipe:
Stuffed mushrooms are the perfect party appetizer because they are easy to eat one-biters. They’re also super convenient to prep ahead of time, and then bake right before you’re ready to serve them. Even though they’re tiny, these stuffed mushrooms are packed with flavor. I’ve also had delicious stuffed mushrooms that contain sausage, cream cheese, heavy cream, etc, but I kept it lighter for my at home version. You can also use Italian breadcrumbs instead of panko breadcrumbs if that is what you have at home. Just a note that it is important to season your mushroom caps themselves so that you don’t end up with a bland mushroom as a base. Other than that, this recipe is quite simple and forgiving!
Enjoy!
Ingredients (about 24 pieces)
-16 oz baby bella mushrooms, cleaned
-1/2 cup panko breadcrumbs
-1/2 cup grated parmesan
-1/4 cup parsley, finely chopped
-1/2 lemon, juiced
-Olive oil
-Salt and pepper
Seasonings
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp dried thyme
Instructions (45 minutes)
1. Carefully separate the mushroom stems from the caps. Place the mushroom caps on a lined baking sheet, and season generously with salt and pepper.
2. Finely chop the mushroom stems, and add to a small pan over medium high heat. Add 2 tbls of olive oil, and season with salt and pepper. Cook for 5 minutes and stir in the seasonings- the garlic powder, onion powder, and dried thyme. Let cool slightly.
3. In a bowl, combine the cooked mushroom stems with the breadcrumbs, grated parmesan, and parsley. Mix in the lemon juice and 2 tbls of olive oil.
4. Fill each mushroom cap with the stuffing, and bake at 400 degrees F for 22 minutes.
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