Smoky Stuffed Mushrooms
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These smoky stuffed mushrooms are my go to when I want something that looks fancy but comes together in under an hour. The beauty of this recipe is how simple it really is, with just basic pantry staples and portobello mushrooms that do most of the heavy lifting. Roasted garlic gives everything a mellow, rich depth while smoked paprika adds that delicious smoky flavor without any fuss. Mushrooms are packed with B vitamins and antioxidants, so you're getting something genuinely good for you with every bite. Whether you're cooking for guests or just treating yourself, this one never disappoints.
Ella x
Ingredients
- 8large portobello mushrooms(stems removed, gills scraped lightly)
- 150 gpanko breadcrumbs
- 2 tspsmoked paprika
- 100 ggrated parmesan cheese
- 30 gfresh parsley(finely chopped)
- 6roasted garlic cloves(minced)
- 60 mlolive oil
- 1 tspsmoked sea salt
- 1 tspblack pepper
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Line a baking tray with parchment paper and arrange the mushroom caps gill side up.
Tip: Scraping the gills lightly helps them cook more evenly and gives the stuffing better contact with the mushroom.
- 2
In a mixing bowl, combine the panko breadcrumbs, smoked paprika, parmesan, chopped parsley, minced roasted garlic, smoked sea salt, and black pepper. Stir until everything is evenly distributed.
Tip: Roasted garlic is milder and sweeter than raw garlic, which balances the smokiness beautifully.
- 3
Drizzle the olive oil into the breadcrumb mixture and toss with a fork until the breadcrumbs are evenly moistened but not soggy. The texture should be like damp sand.
Tip: Don't oversaturate the mixture or your topping will turn dense and heavy during baking.
- 4
Divide the breadcrumb mixture evenly among the mushroom caps, pressing gently so it forms a compact layer on top of each one.
Tip: Press firmly enough that the topping stays in place during cooking but not so hard that you compress the mushroom cap itself.
- 5
Place the tray in your preheated oven and bake for 25 to 30 minutes until the mushroom caps are tender and the breadcrumb topping is golden brown and crispy.
Tip: If your mushrooms release a lot of liquid, you can tip the tray slightly to drain it partway through cooking.
- 6
Remove from the oven and let rest for 2 minutes before serving. Taste and adjust seasoning if needed.
Tip: A sprinkle of extra fresh parsley on top just before serving adds a nice fresh contrast to the smoky flavors.
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