Vegetarian Garlic Stuffed Mushrooms
Delightful stuffed mushrooms filled with garlic, breadcrumbs, and herbs, perfect as a snack or side dish.
Ingredients
Mushroom Caps
- 300 g button mushrooms
Filling
- 3 tbsp olive oil divided into 1 tbsp for coating and 2 tbsp for sautéing
- ½ cup panko breadcrumbs
- 3 large garlic cloves, minced
- 1 tbsp finely chopped parsley
- ½ tbsp fresh thyme leaves, chopped or 1/4 tsp dried thyme
- 2 to 3 pinches salt to taste
- Black pepper to taste
Instructions
Preparation
- Preheat your oven to 180C/350F.
- Carefully break the stalks off the mushrooms, making sure to keep the caps intact.
- Place the caps in a baking dish or tray. Drizzle with 1 tbsp of olive oil and toss to coat. Spread the mushrooms out with the cup side facing up.
- Finely chop the stalks of the mushrooms.
Cooking
- Heat 1 tbsp of olive oil in a frying pan over medium-high heat.
- Add the chopped mushroom stalks and minced garlic to the pan. Sauté for 1 1/2 to 2 minutes until softened.
- Add the panko breadcrumbs to the pan and sauté for 1 to 2 minutes until they turn a light golden color.
- Remove the pan from the heat and mix in salt, pepper, parsley, and thyme leaves.
Assembly
- Using a teaspoon, spoon the filling into each mushroom cap. Don’t worry about spilling—it’s all part of the fun!
- Drizzle the remaining 1 tbsp of olive oil over the stuffed mushrooms.
- Bake them for about 10 minutes, or until they are softened but still hold their shape.
- Serve warm or at room temperature.
Notes
Use fresh herbs for better flavor. Feel free to add cheese to the filling for extra creaminess. Don’t overcook the mushrooms to keep them from getting soggy. These can also be made ahead of time and heated before serving.