Stuffed Mushrooms

These are great to serve as a side or as an appetizer! They are festive, easy and really delicious! They are great with some minced, fresh basil on top.

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Stuffed Mushrooms


35 Baby Bello Mushrooms, stems removed and minced
1/4 Cup Olive Oil
1/2 Cup Sherry
1/2 teaspoon garlic powder
1/2 teaspoon dill
Pinch of Tarragon
Salt and Pepper
2 cloves garlic
1/4 Cup Cilantro , chopped
1/4 Cup Fresh Flat Leaf Parsley, chopped
1/4 teaspoon Cumin
1 - 1 1/2 Cup Panko, Whole Wheat Bread Crumbs
1/4 cup Shaved Parmesan


Heat oven to 325*. Place mushroom caps in a large bowl add olive oil, sherry, garlic powder, dill, tarragon, and some salt and pepper. Toss gently to coat the caps. Place caps on a lightly greases cookie sheet (cavity facing up)--reserve bowl. Drizzle some olive oil in a sauce pan over medium-high heat (enough oil to lightly coat the bottom of pan) and add the minced mushroom stems. Cook mushrooms about 2 minutes then add the garlic, parsley, cilantro, and cumin. Cook about 3-5 more minutes, until fragrant and mushrooms are tender. Pour mixture into a bowl and mix in panko and Parmesan (Parmesan will melt, so mix quickly to ensure that it gets distributed). Using your hands, take about a tablespoon of the stuffing, pack it tightly and place into the cavity of each mushroom cap. Place stuffed mushrooms in the oven and bake for 20 minutes or until caps are tender and stuffing is golden brown. Serve warm. Enjoy!

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