Description
Tuscan Style Stuffed Mushrooms are an elegant appetizer featuring a creamy, cheesy filling with Mediterranean herbs and a crispy breadcrumb topping, making them the perfect bite-sized treat for any occasion.
Ingredients
24 large button mushrooms
1 cup Italian breadcrumbs
½ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
2 cloves garlic, minced
¼ cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon red pepper flakes (optional)
2 tablespoons olive oil
Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth. Remove the stems and chop them finely. Set the caps aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and chopped mushroom stems. Sauté for 3-4 minutes until soft and fragrant.
- In a bowl, combine the sautéed garlic and mushroom stems with breadcrumbs, Parmesan, mozzarella, parsley, oregano, basil, red pepper flakes, salt, and pepper. Mix until well combined.
- Fill each mushroom cap with the prepared filling, pressing it in well.
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until the mushrooms are tender and the tops are golden brown.
- Cool slightly before serving. Garnish with additional parsley if desired.
Notes
For a nut-free version, omit the nuts or replace them with finely shredded coconut.
If you prefer a spicier filling, increase the amount of red pepper flakes or add chopped fresh jalapeños.
To prevent mushrooms from being watery, ensure you sauté the mushroom stems thoroughly to remove excess moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg