Recipes › Appetizer › Parmesan Stuffed Mushrooms Recipe

Parmesan Stuffed Mushrooms Recipe

Recipe by Pedro M. A. Neves

These classic Italian Parmesan stuffed mushrooms combine tender cremini caps with a savory breadcrumb and cheese filling. Baked until golden, they make an elegant appetizer that highlights the umami flavors of both mushroom and aged Parmigiano-Reggiano. Perfect for entertaining or a simple Italian-inspired starter.

Ingredients

• 500g (1.1 lbs) large cremini mushrooms
• 75g (2.7 oz) grated Parmigiano-Reggiano cheese
• 60g (2.1 oz) Italian breadcrumbs
• 30g (1 oz) fresh flat-leaf parsley, finely chopped
• 3 cloves garlic, minced
• 45ml (3 tbsp) extra virgin olive oil
• 25g (0.9 oz) finely grated Pecorino Romano cheese
• 1 large egg
• 30ml (2 tbsp) whole milk
• 5ml (1 tsp) fresh lemon zest
• 3ml (½ tsp) fine sea salt
• 2ml (¼ tsp) ground black pepper

Instructions

1. Clean the mushrooms by wiping caps with a damp towel. Remove stems by twisting gently at the base, then use a small spoon to carefully scrape out the dark gills, creating a shallow cavity. Arrange caps gill-side up on a parchment-lined baking sheet.

2. Heat 15ml (1 tbsp) olive oil in a small pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown it.

3. In a medium bowl, combine breadcrumbs, Parmigiano-Reggiano, Pecorino Romano, parsley, and lemon zest. Whisk together the egg and milk in a small cup, then pour into the breadcrumb mixture.

4. Add the sautéed garlic to the breadcrumb mixture and stir until fully combined and the mixture reaches a moist, textured consistency. Season with salt and pepper and mix gently.

5. Preheat oven to 200°C (400°F). Lightly brush the outer surfaces of each mushroom cap with the remaining 30ml (2 tbsp) olive oil.

6. Spoon the breadcrumb mixture evenly into each mushroom cap, pressing gently so it fills the cavity without overflowing. The filling should be level with the cap edges.

7. Bake for 20-25 minutes until the mushroom caps are tender, the filling is golden brown on top, and the edges show light caramelization. The mushrooms will release liquid as they cook.

8. Remove from oven and let rest for 2 minutes before serving. Arrange on a serving platter and drizzle any pan juices over the top.

Substitutions

• For gluten-free: substitute panko breadcrumbs with gluten-free breadcrumbs in equal measure
• For dairy-free: replace Parmigiano-Reggiano and Pecorino Romano with 75g nutritional yeast, and use unsweetened almond milk instead of whole milk
• For vegetarian (already compliant): this recipe contains no meat
• For nut-free: this recipe is naturally nut-free; ensure breadcrumbs are certified nut-free

Tips

• Prepare mushrooms up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake just before serving for best texture and appearance.
• For extra moisture, save the mushroom stems, chop finely, sauté with the garlic, and mix into the filling for deeper mushroom flavor.
• These can be made in a toaster oven at the same temperature for 22-28 minutes if full oven space is unavailable.

Stuffed mushrooms are a beloved antipasto in Italian cuisine, reflecting the country's deep-rooted tradition of using regional cheeses and simple, quality ingredients. This preparation style is particularly popular in northern Italy, where both cremini mushrooms and aged Parmigiano-Reggiano thrive in the temperate climate.

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