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Stuffed Mushrooms

Stuffed Mushrooms
Katie Caldesi

Prep 15 mins
Cook 15 mins
Total 30 mins
6 servings
164 kcal


  • 6 portobello mushrooms
  • 1 tablespoon roughly chopped mint leaves
  • 2 heaping tablespoons roughly chopped flat-leaf parsley leaves
  • 1 ounce Parmesan finely grated
  • 1 garlic clove finely grated
  • 3 tablespoons bread crumbs
  • 1/3 cup extra-virgin olive oil


  • Preheat the oven to 350°F (176°C).
  • Slice the mushroom stalks from the caps. Place the mushroom caps on a baking sheets, gills facing up. Finely chop the mushroom stalks.
  • In a bowl, combine the mushroom stalks, mint, parsley, Parmesan, garlic, and bread crumbs and mix thoroughly. Using a spoon, divide the mixture evenly among the 6 mushroom caps, gently packing the mixture down with the back of the spoon.
  • Drizzle a little olive oil over each mushroom, then bake for 15 to 25 minutes, until the surface of the stuffing is golden. Serve warm.


Stuffed Mushroom Variations

Blue Cheese-Stuffed Mushrooms
Omit the mint and Parmesan and reduce the bread crumbs to 2 tablespoons. Add 2 3/4 ounces crumbled blue cheese, such as Gorgonzola, in place of the Parmesan.
Bite-Size Stuffed Mushrooms
Substitute 15 or so button or cremini mushrooms for the portobello mushrooms. You will not need to use all the chopped mushroom stems.