Rosemary Parmesan Stuffed Mushrooms
Stuffed mushrooms with a flavorful filling of Parmesan, breadcrumbs, and fresh herbs.
Ingredients
Mushrooms
- 24 cremini mushrooms, stems removed and reserved (about 1½ lbs)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
Filling
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ¼ cup finely chopped reserved mushroom stems
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- ¼ teaspoon crushed red pepper flakes optional
- Salt and freshly ground black pepper, to taste
Garnish
- 1 tablespoon chopped fresh rosemary
- Zest of 1 lemon
Instructions
- Preheat the oven to 375°F (190°C).
- Toss the mushroom caps with 1 tablespoon olive oil, salt, and pepper. Arrange them on a baking sheet.
- Melt butter in a skillet over medium heat. Add shallot and garlic, sauté until softened.
- Add chopped mushroom stems and cook until tender. Stir in breadcrumbs, Parmesan, parsley, rosemary, red pepper flakes, salt, and pepper.
- Fill each mushroom cap with the mixture. Drizzle with remaining olive oil.
- Bake for 15-20 minutes until golden. Garnish with rosemary and lemon zest.
Notes
Serve warm as an appetizer.