Description
Rosemary Parmesan Stuffed Mushrooms are a savory appetizer that combines earthy mushrooms with a flavorful filling of herbs and cheese.
Ingredients
Scale
- 24 cremini mushrooms, stems removed and reserved (about 1½ lbs)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup finely chopped reserved mushroom stems
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 tablespoon chopped fresh rosemary for garnish
- Zest of 1 lemon
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat.
- Add shallots and garlic, sauté until softened.
- Stir in chopped mushroom stems and cook for another 2 minutes.
- Remove from heat and mix in panko, Parmesan, parsley, rosemary, red pepper flakes, salt, and pepper.
- Stuff each mushroom cap with the filling mixture.
- Place stuffed mushrooms on a baking sheet and drizzle with remaining olive oil.
- Bake for 20 minutes, until golden brown.
- Garnish with fresh rosemary and lemon zest before serving.
Notes
- Adjust seasoning to your preference.
- These mushrooms can be assembled ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 50
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Rosemary Parmesan Stuffed Mushrooms, stuffed mushrooms, appetizer, vegetarian recipe