Garlic Stuffed Mushrooms

Since Dustin and I have been together, he has shared how much he loves stuffed mushrooms.

Garlic Stuffed Mushrooms recipe and images by Lacey Baier, a sweet pea chef

Whenever we go to a new Italian restaurant, he eagerly checks the menu to see if they have stuffed mushrooms.  It’s actually pretty cute — how excited he gets when he sees the restaurant has them.   He mentions, nonchalantly, “Oh, hey — they have stuffed mushrooms here…wanna try ‘em?”

Garlic Stuffed Mushrooms recipe and images by Lacey Baier, a sweet pea chef

As if I’d say no.

His favorite stuffed mushrooms come from a recipe his best friend’s mom makes for her Christmas Eve party every year.  Needless to say, Dustin compares all stuffed mushrooms — both my own recipes and what we order at restaurants — to those stuffed mushrooms.  None usually compare.

Garlic Stuffed Mushrooms recipe and images by Lacey Baier, a sweet pea chef

Well, I too enjoy a good stuffed mushroom every now and then so I decided to make some the other day.  Who knows…maybe these could be the ones to win over Dustin’s stuffed mushroom allegiance.

Garlic Stuffed Mushrooms recipe and images by Lacey Baier, a sweet pea chef

Truth be told: this does bug me a little.  But just a little.  Heehee.

Garlic Stuffed Mushroom

I used fresh Italian parsley, grated parmesan cheese, lots of garlic (‘cuz it’s so good!) and homemade bread crumbs.

Garlic Stuffed Mushrooms recipe and images by Lacey Baier, a sweet pea chef

I also like to add a squeeze of fresh lemon — it compliments the garlic stuffed mushrooms quite nicely and lightens the flavors.

Garlic Stuffed Mushrooms recipe and images by Lacey Baier, a sweet pea chef

As for Dustin, though he did really enjoy these garlic stuffed mushrooms, I still haven’t won him over…yet!

Garlic Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Delicious Garlic Stuffed Mushrooms with fresh Italian parsley, grated parmesan cheese, lots of garlic ('cuz it's so good!) and homemade bread crumbs.
Author:
Recipe type: Easy
Serves: 2-4
Ingredients
  • 3 slices (approx ¼ loaf) French loaf, preferably 2-3 days old
  • 2 tbsp. olive oil
  • 1 tsp. thyme leaves
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 10-12 large white mushrooms
  • 3 tbsp. unsalted butter, divided
  • 1 small yellow onion, finely diced
  • 1 shallot, finely diced
  • 4 cloves garlic, minced
  • ½ tsp. dried oregano
  • 4 oz. grated parmesan cheese
  • ¼ cup fresh Italian parsley, chopped
Instructions
  1. Preheat oven to 400 degrees.
  2. Process bread in a food processor until it turns to coarse crumbs. Toss with oil, salt, pepper and thyme and spread over a baking sheet lined with parchment paper or aluminum foil. Bake until golden, approximately 6-8 minutes. Remove from oven and set aside.
  3. Carefully remove the stems from the mushroom caps (see photo above). Reserve half of the stems and innards and finely chop (you can discard the rest), as they will be added to the stuffing.
  4. On a different baking sheet lined with aluminum foil or parchment paper (or baking dish), place the cleaned mushrooms, stem-side down, on the sheet (or dish). Place mushrooms in the oven and bake until they start to release their juices, approximately 10 minutes.
  5. While mushrooms are cooking, melt 2 tbsp. of the unsalted butter over medium-high heat in a medium skillet. Add the chopped mushroom stems and cook for five minutes, stirring occasionally. Add the remaining 1 tbsp. of butter, the onion, shallot, garlic and oregano, stirring occasionally until golden and cooked through. Season with kosher salt and pepper, if necessary. Remove from heat and add to the bread crumbs in a large mixing bowl. Add parmesan and parsley and toss until well combined.
  6. Pile stuffing into the opening of each mushroom, pressing gently, and lay on a clean baking sheet. Bake until the mushrooms are tender and stuffing is golden, approximately 15-20 minutes. Take care not to over-crowd the mushrooms to allow for even cooking. Garnish with a lemon wedge.

Comments

  1. ashley says

    I have a secret family recipe for you. Can’t give you the exact measurements bc we don’t cook like that but I can give you the ingredients and directions. Take the stems out of the mushrooms and chop in a food chopper. Chop some onion and garlic. In a small saucepan melt butter add mushroom stems than add onion and garlic than some parsley and a little bit of oregano right before taking it off add Italian breadcrumbs remove from heat stuff mushrooms top each one with a sliver of butter and parm cheese bake 350 for about 20 mins and you will be the new mushroom champ I promise you!! Best mushrooms ever!

  2. Anita Pearson says

    Thank u, thank u 4 this recipe. Been looking 4 an “Italian restaurant” recipe 4 ages. All the others I found included chedder or motzarella cheese. All I need now is a proper garlic bread recipe just like the kind u get when u eat at an Italian. Ill keep looking though and pass it on if I find it. Merry christmas Anitax

  3. says

    These look soo yummy. Is there anything I can use other than the bread to make the stuffing? We cant have wheat gluten. (and they are talking about taking rice too!)

  4. says

    Isn’t it time to ask friend to get his mom’s recipe? I would! That being said, these look fabulous and I have some mushrooms I need to use or I will lose. I might find a way to get some goat cheese in there too. I could eat stuffed mushrooms and nothing but for dinner, and tonight I might just be doing that!

    • says

      Haha, Barbara — we actually do have the recipe for his beloved stuffed mushrooms, but we rarely make them due to the extremely high salt and butter content in the recipe.

      LOVE the idea of some goat cheese in the stuffed mushrooms — never even thought of it! Thanks for sharing.

  5. says

    these look delicious Lacey. I love how you’re always mixing it up here – a bit of meat and a bit of meatless recipes. thanks for that. have a great day.

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