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

Stuffed Mushrooms

Stuffed Mushrooms

Savory baked mushroom caps stuffed with herbed breadcrumbs and topped with Parmesan cheese.
 Michigan Fitness Foundation
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Sides
World 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.