Description
Savory stuffed mushrooms with a rosemary parmesan filling, baked to perfection.
Ingredients
Scale
- 24 cremini mushrooms, stems removed and reserved (about 1½ lbs)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup finely chopped reserved mushroom stems
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon crushed red pepper flakes, optional
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh rosemary (garnish)
- Zest of 1 lemon (garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Brush mushroom caps with 1 tablespoon olive oil and season with salt and pepper.
- Place mushrooms on a baking sheet, open side up, and bake for 10 minutes.
- Heat butter and remaining olive oil in a skillet over medium heat.
- Add shallot, garlic, and chopped mushroom stems. Cook until softened.
- Stir in panko, parmesan, parsley, rosemary, red pepper flakes, salt, and pepper.
- Remove mushrooms from oven and fill each with the breadcrumb mixture.
- Bake for 15-20 minutes until golden brown.
- Garnish with rosemary and lemon zest before serving.
Notes
- Use fresh rosemary for best flavor.
- For a crispier topping, broil for 1-2 minutes at the end.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 mushrooms
- Calories: 80
- Sugar: 1g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 8mg
Keywords: Rosemary Parmesan Stuffed Mushrooms, appetizer, easy, vegetarian