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Stuffed Mushrooms

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Makes 4 to 6 servings 1x

Time 30 to 35 minutes

Units Scale

Ingredients

  • 1/4 cup olive oil
  • 1 pound button mushrooms
  • 1 egg
  • 1/2 cup bread crumbs, preferably fresh
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup chopped fresh parsley leaves
  • 1 tablespoon minced garlic
  • Salt and freshly ground black pepper

Instructions

  1. Heat the oven to 400°F. Grease a baking sheet with 2 tablespoons of the oil. Trim off the bottoms of the mushroom stems. Then pull on the stems to separate them, being careful to leave the caps intact. Chop the stems and combine them in a bowl with the egg, bread crumbs, cheese, parsley, garlic, and a sprinkle of salt and pepper.
  2. Stir the remaining oil into the mixture and fluff with a fork. Stuff the mushroom caps with the bread crumb mixture, then put them stuffed side up on the baking sheet.
  3. Bake until the stuffing is browned and crisp on top, 15 to 20 minutes. Let cool a little, then serve, warm or at room temperature, on toothpicks or with napkins.

—Recipe from How to Cook Everything: The Basics

Recipe variations

Nutty Stuffed Mushrooms: Use chopped walnuts, pecans, or pistachios instead of bread crumbs and 2 tablespoons melted butter in the stuffing instead of the olive oil.

Stuffed Mushrooms with Bacon Bread Crumbs: Omit the cheese. Put 4 bacon slices in a medium skillet over medium-low heat, and cook until crisp, but not too brown. After draining, chop the bacon and add to the stuffing along with the oil in Step 2.