These stuffed mushrooms are the perfect bite-sized appetizer or side dish! Using stale bread, Parmesan cheese, and fresh herbs, these mushrooms are packed with flavor and baked to a golden, crispy perfection. An easy and delicious way to elevate your next meal!
Why Everyone Will Love This Recipe
Stuffed mushrooms are always a crowd-pleaser. The combination of earthy mushrooms, crispy breadcrumbs, and gooey Parmesan creates a flavor explosion in every bite. Plus, they’re super simple to make and are perfect for impressing guests or enjoying as a snack.
What Are Stuffed Mushrooms?
Stuffed mushrooms are a classic appetizer made by removing the mushroom stems and filling the caps with a flavorful mixture. In this recipe, we use a combination of stale bread, Parmesan, parsley, and garlic to create a savory filling that perfectly complements the tender mushrooms.
Cooking Tips
- If you don’t have stale bread, you can use fresh bread, but be sure to dry it out in the oven for a few minutes first.
- Add a sprinkle of red pepper flakes to the filling for a bit of heat.
- You can also use other herbs like thyme or oregano to customize the flavor.
Frequently Asked Questions
Can I use other types of mushrooms?
Yes! While button mushrooms are great, you can try this recipe with cremini or portobello mushrooms for a different texture and flavor.
How can I make this recipe ahead of time?
You can prepare the stuffed mushrooms a day before and store them in the fridge. Just bake them fresh when you’re ready to serve.
Can I make them vegan?
Yes, simply swap the Parmesan for a vegan cheese or nutritional yeast, and use a plant-based olive oil.
How to Store
Store any leftover stuffed mushrooms in an airtight container in the fridge for up to 3 days. Reheat in the oven for a few minutes to restore their crispy texture.
How to Freeze
For freezing, assemble the stuffed mushrooms but do not bake them. Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Bake from frozen at 180°C / 360°F for 25–30 minutes or until heated through.
Ingredients
How to Make Stale Bread Stuffed Mushrooms
Clean the button mushrooms by wiping them with a damp cloth and remove the stems. Set the caps aside.
Clean the button mushrooms by wiping them with a damp cloth and remove the stems. Set the caps aside.
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In a food processor, combine the mushroom stems, stale bread, Parmesan, parsley, garlic, salt, pepper, and olive oil. Pulse until well combined.
In a food processor, combine the mushroom stems, stale bread, Parmesan, parsley, garlic, salt, pepper, and olive oil. Pulse until well combined.
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Season the mushroom caps with salt, then spoon the filling into each cap until it’s generously stuffed.
Season the mushroom caps with salt, then spoon the filling into each cap until it’s generously stuffed.
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Place the stuffed mushrooms on a baking dish lined with parchment paper. Sprinkle with extra Parmesan, drizzle with olive oil, and bake at 180°C / 360°F for 20 minutes or until golden and crispy.
Place the stuffed mushrooms on a baking dish lined with parchment paper. Sprinkle with extra Parmesan, drizzle with olive oil, and bake at 180°C / 360°F for 20 minutes or until golden and crispy.
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Arrange the stuffed mushrooms on a serving dish, and enjoy your delicious homemade appetizer!
Arrange the stuffed mushrooms on a serving dish, and enjoy your delicious homemade appetizer!
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