Parmesan-Stuffed Mushrooms with Holiday Herbs
These Parmesan-Stuffed Mushrooms with Holiday Herbs are the cozy, bite-sized treat your holiday table has been waiting for. Each mushroom cap is packed with creamy Parmesan, fresh herbs, and garlicky breadcrumbs that crisp perfectly in the oven. They’re festive, easy, and one of those make-ahead appetizers you’ll actually enjoy preparing.
Ingredients
Main Ingredients
- 16 pieces baby bella mushrooms cleaned and stems removed
- 1/2 cup Parmesan cheese freshly grated
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 1/3 cup breadcrumbs preferably panko
- 2 tbsp olive oil
- salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Clean and remove the stems from the mushrooms, setting the caps aside.
- Chop the mushroom stems finely and sauté with garlic and 1 tbsp olive oil until fragrant, about 3 minutes.
- In a bowl, mix the sautéed stems with breadcrumbs, Parmesan, parsley, thyme, and rosemary. Drizzle in 1 tbsp olive oil and season with salt and pepper.
- Spoon the filling into each mushroom cap, packing lightly. Place them on a lined baking sheet.
- Bake for 15 to 18 minutes until golden and crisp on top. Serve warm with extra herbs if desired.
Notes
- Use freshly grated Parmesan for best results.
- Do not overbake or overcrowd the pan to keep the mushrooms crisp.
- Can be prepared ahead and baked before serving.