Elevated Stuffed Mushrooms with Unexpected Fillings
These stuffed mushrooms are a savory appetizer featuring large, firm mushroom caps filled with a flavorful mixture of cheese, herbs, and breadcrumbs. The mushrooms are baked until bubbling and golden, creating a delightful combination of tender caps and crispy tops with layers of smoky, tangy, and spicy flavors. Perfect for turning a humble ingredient into a memorable dish, they showcase both simplicity and creativity.
8largemushroom capspreferably portobello or large cremini
2tablespoonsolive oil
1/2cupbreadcrumbsfresh or toasted
1/2cupgrated cheesecheddar or Parmesan preferred
2tablespoonschopped fresh herbsparsley and thyme recommended
1lemonlemonfor juice and zest
2largemushroom stemsfinely chopped
Salt and pepperto taste
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Gently clean the mushroom caps with a damp cloth, removing any dirt, and carefully remove the stems. Finely chop the stems and set aside.
Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped stems and sauté for about 3 minutes until fragrant and slightly softened, releasing a savory aroma.
In a mixing bowl, combine the sautéed stems with breadcrumbs, grated cheese, chopped herbs, a squeeze of lemon juice, and a teaspoon of lemon zest. Season with salt and pepper to taste, mixing until well incorporated.
Using a small spoon or piping bag, fill each mushroom cap generously with the prepared mixture, pressing slightly to pack the filling in without spilling over.
Arrange the stuffed mushroom caps on the prepared baking sheet. Drizzle lightly with olive oil for a golden finish.
Bake in the oven for 20 minutes, or until the tops are bubbling and golden brown, with the mushroom caps tender and juicy.
Remove from the oven and let rest for 5 minutes. Garnish with additional fresh herbs if desired, then serve while warm.
Notes
For extra crunch, sprinkle additional breadcrumbs or cheese during the last 5 minutes of baking. Feel free to experiment with fillings like sun-dried tomatoes or chopped chorizo for added flavor.