Parmesan Basil Stuffed Mushrooms bring you the taste of a restaurant appetizer at home, and they’re so easy to make, too!
November is here! The first thing I did after Halloween was take down all the spooky decorations and put up the Christmas tree. I know, I know, it sounds a little crazy to put it up so early. It’s just that Greyson and I are SO EXCITED for Christmas that we couldn’t wait any longer! We put on some Christmas music, whipped out our ornaments, and sang along while we put it up. We’re still putting up the Thanksgiving stuff for the rest of the month, though, so the other Christmas decorations will have to wait.
While we were putting up the tree, I made us a batch of these Parmesan Garlic Stuffed Mushrooms. They’re juicy with just a little crunch. The parmesan cheese makes the stuffing gooey, and the touch of basil brings out the flavor of the mushrooms. They were a great little appetizer to eat with one hand while we put up our ornaments with the other!
The trick to stuffing mushrooms is to find a balance between making them too wet or too dry. While they’re in the oven, mushrooms will shrink as they release water. If your stuffing is already very wet, it’ll end up soggy after the mushrooms release their own water. For this recipe, we add a little oil to the stuffing to make all the bread crumbs just a little moist but not wet. After we stuff the mushrooms, we drizzle a little olive oil over each one to keep them moist while they’re in the oven. If we don’t add that extra oil, the mushrooms will end up dry. If you decide to change any ingredients or make your own stuffed mushrooms, always keep in mind your dry to wet ingredient ratio so you get that perfect balance between crunchy and juicy.
My countdown to Christmas is officially starting! I’ve waited long enough! Who’s with me?
- 8 oz (about 14 caps) white mushrooms, stems removed
- ¼ cup Italian-style bread crumbs
- ¼ cup parmesan cheese
- 1 garlic clove, minced
- 1½ tbsp chopped fresh basil
- extra virgin olive oil
- Preheat oven to 400 degrees. Drizzle a baking sheet with 1 tbsp olive oil. Set aside.
- In a small bowl, combine bread crumbs, cheese, garlic, basil, and 1 tbsp olive oil until all the bread crumbs are moistened.
- Using your hands, stuff each mushroom with 1 tsp to 1 tbsp of the stuffing, depending on the size of the mushroom.
- Place mushrooms 1 to 2 inches apart on baking sheet, making sure that a little of the olive oil gets under each mushroom (to avoid sticking). Top each mushroom with ¼ tsp olive oil.
- Bake for 25 minutes until tops are golden. Serve immediately.
Have leftover mushroom stuffing? Toss it with some buttered pasta and add a touch of olive oil. It's delicious!
This recipe has been adapted from Giada De Laurentiis’s Stuffed Mushrooms.