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Garlic and parmesan stuffed mushrooms - the perfect easy appetizer for vegetarians and carnivores alike!

Parmesan and Garlic Stuffed Mushrooms

An easy vegetarian stuffed mushrooms recipe, perfect for an appetizer.
Course Appetizer
Cuisine American
Keyword parmesan stuffed mushrooms
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.