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Stuffed Mushrooms with Garlic and Herbs

These stuffed mushrooms feature large, meaty caps filled with a savory mixture of sautéed mushroom stems, garlic, herbs, cheeses, and breadcrumbs. Baked until golden and bubbling, they develop a tender interior with a slightly crispy top, creating a comforting and flavorful appetizer or main course. The dish combines earthy mushroom aromas with cheesy richness and fresh herb brightness for a classic, inviting presentation.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large large mushroom caps (portobello or button) preferably firm and fresh
  • 2 cloves garlic fresh, minced
  • 1/4 cup chopped mushroom stems finely chopped
  • 1 tablespoon olive oil for sautéing
  • 1/4 cup chopped fresh parsley or dried if fresh unavailable
  • 1 teaspoon dried thyme or fresh thyme leaves
  • 1/2 cup shredded sharp cheddar cheese or mozzarella for milder flavor
  • 1/4 cup breadcrumbs panko preferred
  • 1 tablespoon lemon juice optional, for brightness
  • to taste salt and pepper adjust to preference

Equipment

  • Baking sheet
  • Skillet
  • Spoon or piping bag
  • Paring knife
  • Cooling rack

Method
 

  1. Preheat your oven to 190°C (375°F). Lightly brush or wipe the mushroom caps clean, then carefully remove the stems and set aside. Finely chop the stems for the filling.
  2. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and sauté for about 3 minutes until fragrant and slightly browned. Add the minced garlic, parsley, and thyme, cooking for another minute until aromatic.
  3. Transfer the sautéed mixture to a bowl. Stir in the shredded cheese, breadcrumbs, lemon juice, and season with salt and pepper. Mix until well combined — this will be your stuffing.
  4. Using a small spoon or piping bag, carefully stuff each mushroom cap with the filling, pressing down gently to pack it in. Place the stuffed caps on a baking sheet lined with parchment paper.
  5. Bake in the preheated oven for about 20 minutes, until the tops are golden, the mushrooms are tender, and the filling is bubbling.
  6. Remove from the oven and let the mushrooms rest on a cooling rack for 5 minutes. This helps the filling set slightly and makes them easier to serve.
  7. Garnish with extra fresh herbs if desired, then serve warm and enjoy the savory, cheesy bite.

Notes

For extra flavor, add a pinch of chili flakes to the filling or swap out cheeses. Make ahead by stuffing the mushrooms in advance and refrigerating until ready to bake. These are perfect as a cozy appetizer or a hearty side dish.