I’ve always had a desire to prepare a dish using whole mushrooms. Every time I encountered them in the grocery store, I was uncertain about what to create.
Consequently, this appetizer remained on hold for quite some time. However, once I tasted the first bite, I realized I shouldn’t have postponed making this delightful dish. I’m thrilled that I eventually decided to give it a try.
This dish combines the earthy flavors of mushrooms with a savory and cheesy filling, creating a mouthwatering treat that’s perfect for parties, gatherings, or simply as a tasty snack.
Stuffed mushrooms are not only delicious but also versatile, as you can customize the filling to suit your taste preferences.
Ingredients:
- Cremini mushrooms- 12, large-sized
For making the stuffing
- Butter- 2 tbsp
- Garlic cloves minced-2 cloves
- Finely chopped onions- 1
- Mushroom stems chopped – 1/2 cup
- Finely diced green pepper -1/4 cup
- Finely diced celery- 1/4 cup
- Parmesan cheese-1/4 cup
- Bread crumbs- 1/2 cup
- Dried oregano leaves- 2 tsp
- Parsley leaves chopped- 3 tbsp
- Ground black pepper-1/4 tsp
- Salt- 1 tsp
Instruction:
- I find cremini or brown mushrooms are the best for making this, get large whole mushrooms.
- Remove the stems from the whole mushrooms, there should be enough room for the stuffing.
- Chop the stems and keep them aside, we will be using this while making the stuffing.
- Preheat the oven to 400F.
For making the stuffing:
- Place a pan over medium heat.
- Add the butter, when the butter melts, add the onions and saute the onions till translucent.
- Add the garlic and all the other veggies: diced celery, diced green peppers, chopped mushroom stems, and saute.
- When the veggies start to brown up, add dried oregano, parsley leaves, salt, and ground pepper.
- Add the bread crumbs and parmesan cheese, mix everything well.
- The stuffing is ready, let it cool down.
- Place 1 tbsp of stuffing into the cap of the baked mushrooms.
- Place the stuffed mushrooms on a baking tray, and bake for 20 minutes until the mushrooms turn soft and the stuffing turns golden brown in color.
- This is a perfect appetizer, while serving if you prefer you can drizzle some balsamic vinegar.
- Stuffing mushrooms- 12
- Butter- 2 tbsp
- Garlic cloves minced-2 cloves
- Finely chopped onions- 1
- Mushroom stems chopped - ½ cup
- Finely diced green pepper -1/4 cup
- Finely diced celery- ¼ cup
- Parmesan cheese-1/4 cup
- Bread crumbs- ½ cup
- Dried oregano leaves- 2 tsp
- Parsley leaves chopped- 3 tbsp
- Ground black pepper-1/4 tsp
- Salt- 1 tsp
- Remove the stems from the whole mushrooms, there should be enough room for the stuffing.
- Chop the stems and keep them aside, we will be using this while making the stuffing.
- Preheat the oven to 400 F or 200 C.
- Place a pan over medium heat.
- Add the butter, when the butter melts, add the onions and saute the onions till translucent.
- Add the garlic and all the other veggies: diced celery, diced green peppers, chopped mushroom stems, and saute.
- When the veggies start to brown up, add dried oregano, parsley leaves, salt, and ground pepper.
- Add the bread crumbs and parmesan cheese, mix everything well.
- The stuffing is ready, let it cool down.
- Place 1 tbsp of stuffing into the cap of the baked mushrooms.
- Place the stuffed mushrooms on a baking tray, and bake for 20 minutes until the mushrooms turn soft and the stuffing turns golden brown in color.
- This is a perfect appetizer while serving if you prefer you can drizzle some balsamic vinegar.
