Parmesan and Garlic Stuffed Mushrooms
An easy vegetarian stuffed mushrooms recipe, perfect for an appetizer.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Appetizer
Cuisine: American
Keyword: parmesan stuffed mushrooms
Servings: 12 mushrooms
- 12 medium white mushrooms
- 1/4 cup olive oil
- Small handful parsley chopped
- Juice from 1 lemon
- 1/2 cup parmesan cheese grated
- 1/2 cup Italian breadcrumbs
- 6 cloves garlic minced
- 1/4 tsp dried thyme
- Salt & pepper to taste
- Water (if using blender)
Pre-heat oven to 350F. Line a baking sheet with foil for easy clean-up.
Use your hands or a knife to remove the mushroom stems. Place stems in food processor or blender.
Add olive oil, chopped parsley, lemon juice, parmesan cheese, breadcrumbs, minced garlic, thyme, and salt and pepper to food processor or blender. If using a blender, add in water until you have enough for it to blend (start with 1/4 cup). You may need to stir it occasionally.
Fill mushrooms with the stuffing mixture (I like to stuff them as much as possible) and then pop them in the oven for 30 minutes.
Serve warm or cold - they're good either way and also reheat fine.