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

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?”

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.

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.

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

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

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

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

Garlic Stuffed Mushrooms

3 slices (approx 1/4 loaf) French loaf, preferably 2-3 days old
2 tbsp. olive oil
1 tsp. thyme leaves
1/2 tsp. kosher salt
1/4 tsp. black pepper
10-12 large white mushrooms
3 tbsp. unsalted butter, divided
1 small yellow onion, finely chopped
1 shallot, finely chopped
4 cloves garlic, minced
1/2 tsp. dried oregano
4 oz. grated parmesan cheese
1/4 cup fresh Italian parsley, chopped

Directions

Preheat oven to 400 degrees.

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.

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.

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.

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.

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.

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