Herb Stuffed Mushrooms
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These herb stuffed mushrooms are one of my go to dishes when I want something impressive but don't want to spend all evening in the kitchen. The whole thing comes together in just 45 minutes from start to finish, and honestly, most of that is just baking time. I love using portobello mushrooms because they're meaty and substantial, so they really hold up to generous stuffing. The fresh herbs, especially parsley, are packed with vitamins and antioxidants that make this feel like a genuinely wholesome meal. Plus, the ingredients are usually things I already have on hand, so it's budget friendly and simple. It's perfect as a side dish or a light vegetarian main course.
Ella x
Ingredients
- 8large portobello mushrooms(stems removed, gills lightly scraped)
- 150 gfresh breadcrumbs
- 100 ggrated parmesan cheese
- 30 gfresh parsley(finely chopped)
- 15 gfresh thyme(leaves only)
- 3garlic cloves(minced)
- 80 mlolive oil
- 1lemon zest(from one lemon)
- 1 pinchsalt and black pepper(to taste)
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Line a baking tray with parchment paper.
Tip: Using parchment paper means zero cleanup after cooking.
- 2
Clean the mushroom caps with a damp cloth and arrange them gill side up on the prepared tray. Lightly brush each one with a little olive oil.
Tip: Don't wash mushrooms under running water as they absorb too much moisture. A quick wipe is all you need.
- 3
In a large bowl, combine the breadcrumbs, parmesan, chopped parsley, thyme leaves, minced garlic, and lemon zest. Mix everything together gently with your fingers.
Tip: Using your hands to mix helps you feel when everything is evenly distributed.
- 4
Drizzle the remaining olive oil over the breadcrumb mixture and toss until it resembles wet sand. Season with salt and pepper to taste.
Tip: The oil binds everything together and helps the topping crisp up beautifully in the oven.
- 5
Divide the herb filling evenly among the mushroom caps, pressing it down gently so it stays in place during cooking.
Tip: Don't overstuff. A modest mound looks better and cooks more evenly.
- 6
Bake for 25 to 30 minutes until the mushrooms are tender and the topping is golden brown.
Tip: The mushrooms will release their moisture and the filling will crisp on top. This is when you know they're done.
- 7
Let the mushrooms cool for a couple of minutes before serving. They're delicious warm or at room temperature.
Tip: If you're serving these later, you can reheat them briefly in a 160 degree oven without drying them out.
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