Stuffed Mushrooms w/ Parmesan & Thyme
Indulge in these savory stuffed mushrooms filled with Parmesan and fresh thyme—perfect for any gathering!
Equipment
- Oven
- Skillet
- Baking Dish
- Mixing Bowl
- Spoon
- Knife
- Chopping Board
Ingredients
For the Stuffing:
- 25 pieces button mushrooms
- 1 medium onion finely chopped
- 1 clove garlic minced
- 1 tablespoon fresh thyme chopped
- 3 oz butter melted
- 2/3 cup bread crumbs
- 1/3 cup Parmesan cheese grated
- Extra virgin olive oil for drizzling
- Sea salt flakes to taste
- Pepper grinder for seasoning
Instructions
Instructions
- Step 1: Preheat your oven to 375°F (190°C) to ensure even cooking.
- Step 2: Gently clean the button mushrooms with a damp cloth and remove the stems.
- Step 3: Finely chop the mushroom stems, onion, and garlic.
- Step 4: In a skillet over medium heat, melt the butter, add onion and garlic, and sauté until soft. Stir in chopped mushroom stems and thyme, cooking for an additional 3-4 minutes.
- Step 5: In a mixing bowl, combine the sautéed mixture with bread crumbs and Parmesan cheese, seasoning with salt and pepper.
- Step 6: Stuff each mushroom cap with the prepared filling, pressing down gently.
- Step 7: Place the stuffed mushrooms in a baking dish and drizzle with olive oil.
- Step 8: Bake for 20-25 minutes until golden brown and tender.
- Step 9: Allow to cool slightly before serving warm.
Notes
- Allow mushrooms to cool completely before storing in an airtight container.
- These can be prepared a day in advance and stored in the refrigerator.
- Freeze unbaked mushrooms for a quick appetizer later—just add a few extra minutes to the baking time.