Rosemary Parmesan Stuffed Mushrooms

40

Let me take you back to one of my favorite family gatherings, where the aroma of fresh herbs and sizzling garlic wafted through the air, making everyone’s mouths water. That’s when I first tasted these Rosemary Parmesan Stuffed Mushrooms, and oh boy, they were an instant hit! The earthy flavor of the mushrooms combined with the cheesy, herbaceous filling is just pure magic. They’re perfect for any occasion—whether you’re hosting a cozy dinner party or looking for a crowd-pleasing appetizer for the holidays. Trust me, once you try them, you’ll be dreaming about these little bites of goodness!

In this article, I’ll walk you through how to make these delicious stuffed mushrooms that are not only easy to whip up but are also sure to impress your guests. Grab your apron, and let’s get cooking!

Why You’ll Love Rosemary Parmesan Stuffed Mushrooms

Let me tell you, these Rosemary Parmesan Stuffed Mushrooms are truly a delight! First off, the flavor combination is out of this world. The earthy richness of the cremini mushrooms pairs beautifully with the savory, cheesy filling bursting with fresh herbs. Every bite is a little taste of heaven!

But what makes them even better is how easy they are to prepare. Seriously, from start to finish, you can whip these up in just about 35 minutes. Whether you’re a seasoned chef or a kitchen newbie, you’ll feel like a rock star as you fill those mushroom caps with that delicious mixture.

They’re also incredibly versatile! You can serve them as a stunning appetizer at your next dinner party or enjoy them as a savory snack while binge-watching your favorite show. Plus, they’re vegetarian, so they fit in perfectly with a variety of dietary preferences. Trust me, once you make these, they’ll become a staple at every gathering! You might even find yourself making a double batch because they disappear faster than you can say “yum!”

Ingredients You’ll Need

Alright, let’s gather all the goodies you’ll need to make these mouthwatering Rosemary Parmesan Stuffed Mushrooms! I promise, it’s a pretty straightforward list, and you might even have a few of these items kicking around your kitchen already!

• 24 cremini mushrooms (about 1½ lbs), stems removed and reserved – Look for mushrooms that are firm and fresh; they should be free from dark spots.
• 2 tablespoons olive oil, divided – I love using extra virgin olive oil for that rich flavor.
• Salt and freshly ground black pepper, to taste – Seasoning is key, so don’t be shy!
• 2 tablespoons unsalted butter – This adds a lovely richness to the filling.
• 1 small shallot, finely chopped – For that sweet, mild onion flavor.
• 2 cloves garlic, minced – Because garlic makes everything better!
• 1/4 cup finely chopped reserved mushroom stems – Don’t toss those stems; they add incredible flavor!
• 1/2 cup panko breadcrumbs – These give the filling a delightful crunch.
• 1/2 cup grated Parmesan cheese – The star of the show! Use fresh if you can, it melts beautifully.
• 2 tablespoons chopped fresh parsley – For a pop of color and freshness.
• 1 tablespoon chopped fresh rosemary – This is where the magic happens; it’s fragrant and delicious!
• 1/4 teaspoon crushed red pepper flakes (optional) – Just a pinch for a little kick, if you’re feeling adventurous!
• 1 tablespoon chopped fresh rosemary for garnish – Because presentation matters!
• Zest of 1 lemon – This brightens everything up and adds a lovely aroma.

Make sure to check your pantry before you head out to the store! And remember, fresh herbs are always best, but if you’re in a pinch, dried herbs can work too—just use a bit less.

Step-by-Step Instructions

Are you ready to dive into the deliciousness of these Rosemary Parmesan Stuffed Mushrooms? Let’s get started! Follow these steps, and I promise you’ll be amazed at how easy it is to create this scrumptious appetizer!

Preparing the Mushrooms

First things first, let’s prep our mushrooms! Gently clean the 24 cremini mushrooms under cold running water to remove any dirt. Pat them dry with a paper towel because we don’t want any extra moisture messing with our stuffing. Next, carefully twist off the stems and set them aside. You’ll want to chop those up for the filling later! Take your time with this step; a little patience goes a long way!

Making the Filling

Now, grab a skillet and heat 1 tablespoon of olive oil over medium heat. Once it’s shimmering, toss in your finely chopped 1 small shallot and 2 cloves of minced garlic. Sauté these for about 2-3 minutes until they’re soft and fragrant—oh, the smell is heavenly! Next, add in your reserved chopped mushroom stems (about 1/4 cup) and continue to cook for another 2 minutes, stirring occasionally. This is where all that lovely mushroom flavor comes to life!

Once everything is nicely sautéed, remove the skillet from the heat and stir in the 1/2 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh rosemary, and a pinch of 1/4 teaspoon crushed red pepper flakes if you’re feeling adventurous. Give it a good mix! Adjust the seasoning with salt and pepper to your taste. Trust me, you’ll want to taste that filling!

Stuffing the Mushrooms

Alright, let’s stuff those mushrooms! Take each cleaned mushroom cap and fill it generously with your filling mixture. Don’t be shy—pack it in there! I usually use about a tablespoon of filling for each mushroom cap. You want them to be overflowing with goodness! Once they’re all stuffed, place them on a baking sheet lined with parchment paper for easy cleanup.

Baking Instructions

Now it’s time to get cooking! Preheat your oven to 375°F (190°C). While it’s heating up, drizzle the remaining 1 tablespoon of olive oil over the stuffed mushrooms. This will help them get that gorgeous golden-brown color. Pop them in the oven and let them bake for about 20 minutes. You’ll know they’re ready when they’re golden and the filling is slightly crispy on top. Oh wow, the smell will fill your kitchen—it’s simply irresistible!

Once they’re out of the oven, let them cool for just a few minutes before serving. Garnish with a sprinkle of chopped fresh rosemary and a bit of lemon zest for that extra zing. And there you have it—perfectly stuffed mushrooms that are sure to impress!

Variations

Now, let’s have some fun with variations! One of the best things about these Rosemary Parmesan Stuffed Mushrooms is how adaptable they are. If you’re feeling adventurous, why not switch up the cheese? Instead of Parmesan, try using goat cheese for a tangy twist or mozzarella for a gooey, melty experience. Both will give your mushrooms a unique flavor that’s sure to impress!

If you want to add more veggies to the mix, consider incorporating some finely chopped spinach or sun-dried tomatoes into the filling. They’ll add a pop of color and a burst of flavor! For a different herbal flair, swap out the rosemary for thyme or sage—both work beautifully with mushrooms.

And for my vegan friends out there, you can easily make these stuffed mushrooms plant-based! Just replace the Parmesan cheese with nutritional yeast or a dairy-free cheese alternative, and use olive oil instead of butter. You’ll still get that deliciously savory filling without compromising on flavor. The possibilities are endless, so feel free to get creative and make this recipe your own!

Serving and Storage Tips

When it comes to serving your Rosemary Parmesan Stuffed Mushrooms, I recommend presenting them hot out of the oven for the best taste and texture. They make for a stunning appetizer at any gathering, so place them on a beautiful platter and watch them disappear! You can also pair them with a simple dipping sauce, like a balsamic reduction or a tangy aioli, to elevate the flavor even more.

If you happen to have leftovers (which is rare, trust me!), you can store them in an airtight container in the fridge for about 3 days. Just make sure they’re completely cooled before sealing them up. When you’re ready to enjoy them again, simply reheat them in the oven at 350°F (175°C) for about 10-15 minutes until they’re warmed through. This will help maintain that delightful texture!

For longer storage, these stuffed mushrooms can be frozen before baking. Just prepare them up to the stuffing stage, lay them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. When you’re ready to bake them, there’s no need to thaw—just pop them in the oven and add an extra few minutes to the baking time. Easy peasy!

Helpful Notes

Here are a few extra tips to make your Rosemary Parmesan Stuffed Mushrooms even better! First off, if you’re short on time, you can prepare the filling a day in advance and store it in the fridge. Just stuff the mushrooms right before baking for that fresh taste!

For those looking to keep things light, you can swap out the butter for olive oil and use low-fat cheese options. These small adjustments won’t sacrifice flavor but will reduce calories. Also, if you’re cooking for someone with dietary restrictions, consider using gluten-free breadcrumbs to make this dish suitable for gluten-sensitive friends.

Finally, don’t hesitate to experiment! Adding different spices or even a splash of white wine to the filling can transform the flavor profile completely. Enjoy the process of making these delicious bites!

Frequently Asked Questions

1. Can I freeze these stuffed mushrooms? Absolutely! You can freeze them before baking. Just prepare the mushrooms up to the stuffing stage, place them on a baking sheet to freeze individually, and then transfer them to a freezer-safe bag. When you’re ready to bake, pop them straight into the oven and add a few extra minutes to the baking time.

2. What if I don’t have cremini mushrooms? No worries! You can use button mushrooms, portobello caps, or even shiitake mushrooms. Just adjust the cooking time accordingly, especially if you opt for larger mushrooms!

3. Can I make these ahead of time? Yes, you can make the filling a day in advance and store it in the fridge. Just stuff the mushrooms right before you plan to bake them for the freshest taste!

4. What can I use instead of Parmesan cheese? If you’re looking for alternatives, goat cheese or mozzarella work wonderfully. For a vegan option, try nutritional yeast or a dairy-free cheese substitute.

5. How do I serve these stuffed mushrooms? Serve them hot out of the oven as a delightful appetizer. They pair well with a tangy dipping sauce, like balsamic glaze or aioli, for an extra flavor boost!

Final Thoughts

So there you have it—your guide to making the most delicious Rosemary Parmesan Stuffed Mushrooms! I can’t stress enough how much joy these little bites of goodness bring to any gathering. They’re not only packed with flavor but are also super easy to make, so you can impress your friends and family without breaking a sweat. Whether it’s a festive celebration or a cozy night in, these mushrooms are bound to be a hit!

I encourage you to give this recipe a try and make it your own. Play around with different fillings, herbs, or cheeses, and let your creativity shine! And please, don’t forget to share your experiences or any fun twists you come up with. I can’t wait to hear how your Rosemary Parmesan Stuffed Mushrooms turn out—happy cooking!

Print