Italian Stuffed Mushrooms with Parmesan

A Classic Antipasto Full of Flavor and Crunch

These Italian-style stuffed mushrooms are savory bites of joy — filled with breadcrumbs, herbs, garlic, and plenty of Parmesan. They’re perfect as an antipasto, finger food for parties, or even a cozy side dish.

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⏱️ Recipe Overview

• Servings: 4–6 (as appetizer)

• Prep Time: 15 min

• Cook Time: 20 min

• Total Time: ~35 min

• Difficulty: Easy

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🛒 Ingredients

• 12 large white mushrooms (stems removed and chopped)

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 1/4 cup finely chopped mushroom stems

• 1/2 cup breadcrumbs

• 1/3 cup grated Parmesan cheese

• 1 tbsp chopped parsley

• 1 egg (optional, for binding)

• Salt and black pepper to taste

• Extra Parmesan for topping

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👨‍🍳 Instructions

1. Preheat oven to 190°C (375°F). Lightly oil a baking tray.

2. Sauté the filling:
   In a pan, heat olive oil. Add chopped mushroom stems and garlic, cook until softened. Remove from heat.

3. Mix the filling:
   In a bowl, combine sautéed mix, breadcrumbs, Parmesan, parsley, egg (if using), salt and pepper.

4. Stuff the mushrooms:
   Fill each mushroom cap with mixture. Press gently and place on tray. Top with more Parmesan.

5. Bake 18–20 minutes until golden and sizzling. Serve warm.

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🎯 Gourmet Tip

Add a small cube of mozzarella inside each cap before filling for a cheesy surprise. Pair with Chianti or a light Italian white 🍷