Wide shot of a plate of baked mushrooms stuffed with a mixture of breadcrumbs, peppers, and herbs. Garnished with parsley.

Stuffed Mushrooms

 

Wide shot of a plate of baked mushrooms stuffed with a mixture of breadcrumbs, peppers, and herbs. Garnished with parsley.

Stuffed Mushrooms

Savory baked mushroom caps stuffed with herbed breadcrumbs and topped with Parmesan cheese.
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Sides
Cuisine American
Servings 6 Servings

Ingredients
  

  • Nonstick vegetable cooking spray
  • 2 tablespoons olive oil
  • 20 large (about 2-2 ½ inches) white mushrooms, cleaned
  • 1 bell pepper, diced
  • 1 shallot, diced
  • ½ teaspoon oregano
  • 6 tablespoons whole-wheat seasoned breadcrumbs
  • 6 tablespoons Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Preheat oven to 400 F. Lightly coat a large baking sheet with nonstick spray.
  • Carefully pull the stems from the mushroom caps. Set stems aside.
  • Arrange caps, stem side down, on the prepared baking sheet and bake for 10 minutes.
  • Remove from oven and set aside.
  • Finely chop the stems.
  • Heat oil in a large skillet over medium-high heat.
  • Add the stems and cook, stirring occasionally, until golden brown, about 2-3 minutes.
  • Add the bell pepper, shallot, and oregano and cook, stirring occasionally, until the bell pepper is tender, about 3 minutes.
  • Transfer the mixture to a medium bowl to cool.
  • After mixture has cooled, stir in the breadcrumbs, cheese, parsley, salt and pepper.
  • Turn the mushroom caps over and spoon filling into each cap, pressing gently and slightly mounding it.
  • Place mushrooms into oven and bake for 20 minutes, until mushrooms are tender and the filling is browned.
Keyword Appetizer, Game Day, Potluck, Vegetarian
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