Savory Italian Stuffed Mushrooms
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Created at: January 16, 2025
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Total Time:
40 minutes
Difficulty:
Easy
Recipe Description
These tender, flavorful mushrooms are stuffed with a rich, cheesy filling seasoned with garlic and herbs. Perfect as an appetizer or side dish, they’re sure to impress at any gathering.
Healthy Swaps
- Replace Pecorino Romano with nutritional yeast and butter for olive oil for a dairy-free option.
- Use almond or hazelnut flour instead of breadcrumbs for a gluten-free variation.
Nutritional Highlights
- Mushrooms: Low in calories and rich in B vitamins and antioxidants.
- Garlic: A natural immune booster with anti-inflammatory properties.
- Pecorino Romano: Adds savory depth while providing calcium and protein.
Ingredients
Ingredients are grouped by section, showing the amount needed for each part of the recipe. Only add the amount listed for the group you're working on.
- baby portobello mushrooms - 16 ounces of baby portobello mushrooms
⌞(substitute button mushrooms)
- bread crumbs - ¼ cups of bread crumbs
⌞(use gluten free if this is important to you)
- butter - 2 tablespoons of butter
⌞(substitute with Olive Oil)
- dried basil - ½ teaspoons of dried basil
- dried parsley - ½ teaspoons of dried parsley
- garlic clove - 6 garlic cloves
⌞(minced)
- ground black pepper - ½ teaspoons of ground black pepper
- Pecorino Romano cheese - 4 tablespoons of Pecorino Romano cheese
⌞(grated)
- pink salt - ½ teaspoons of pink salt
Topping
- bread crumbs - 2 tablespoons of bread crumbs
- Pecorino Romano cheese - 2 tablespoons of Pecorino Romano cheese
Adjust Servings
Currently serving: 5
Quick Adjust Servings:
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Nutrition Information
Calories:
200.3
Protein:
12.5g
Total Fat:
11.8g
Carbohydrates:
12.6g
Servings:
5
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Recipe Steps
Step 1
Preheat the oven to 400°F. Remove the stems from [ ](baby portobello mushrooms) and hollow out the inner core to create small cavities. Chop the removed stems finely and reserve for the filling.
Step 2
Arrange the mushroom caps on a prepared baking sheet. Bake for 8 minutes to soften slightly and release excess moisture.
Step 3
Heat a skillet over medium-high heat and melt [ ](butter). Add [ ](garlic clove) (minced) and sauté for 30 seconds until fragrant. Stir in the chopped mushroom stems, [ ](pink salt), [ ](ground black pepper), [ ](dried basil), and [ ](dried parsley). Cook until the mushrooms soften, stirring constantly.
Step 4
Add [ ](Pecorino Romano cheese) and [ ](bread crumbs). Cook until well combined.
Step 5
Remove the baking sheet from the oven. Spoon the filling into each mushroom cap, packing gently. Top with [topping](Pecorino Romano cheese) (grated) and [topping](bread crumbs). Just a pinch added to each mushroom cap is perfection!
Step 6
Return the stuffed mushrooms to the oven and bake for 10–15 minutes, or until the tops are golden brown.
Step 7
Allow to cool slightly before serving. Enjoy warm as a side dish or appetizer.
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