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Stuffed Mushrooms with Crispy Tops

These stuffed mushrooms feature tender caps filled with a savory mixture of cheese, herbs, and breadcrumbs, topped with a golden, crunchy crust. The key to their appeal is balancing the juicy mushroom and flavorful filling with a crisp, browned top, achieved through precise baking. They make an elegant yet straightforward appetizer or snack that impresses with texture and taste.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 8 large mushroom caps firm and plump
  • 2 cloves garlic fresh, minced
  • 1 shallot shallot finely chopped
  • 2 tablespoons butter or olive oil for cooking
  • 1/2 cup breadcrumbs preferably fresh or toasted
  • 1/2 cup grated Parmesan cheese or Pecorino/Gruyère
  • 2 tablespoons chopped fresh herbs parsley or thyme
  • to taste salt and pepper for seasoning
  • extra for oil or melted butter for brushing

Equipment

  • baking sheet
  • Skillet
  • Spoon or piping bag
  • Knife and chopping board

Method
 

  1. Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or a non-stick surface.
  2. Gently clean the mushroom caps with a damp cloth, then carefully remove the stems and chop them finely. Set the caps aside for stuffing.
  3. In a skillet over medium heat, melt the butter or heat olive oil, then add the chopped mushroom stems, minced garlic, and finely chopped shallot. Cook for about 3-4 minutes until fragrant and slightly browned, stirring occasionally.
  4. Remove the skillet from heat and stir in the breadcrumbs, grated cheese, chopped herbs, salt, and pepper. Mix well until the filling is cohesive and fragrant.
  5. Use a spoon or piping bag to generously fill each mushroom cap with the prepared mixture, pressing slightly to ensure it stays in place.
  6. Arrange the stuffed mushrooms on the prepared baking sheet, and brush the tops with a little oil or melted butter for extra crispness.
  7. Bake in the preheated oven for 15-20 minutes, until the tops are golden brown and bubbly, and the mushroom caps are tender.
  8. Remove from the oven and let rest for 5 minutes. Garnish with additional herbs if desired, then serve warm and enjoy the crispy, juicy contrast of textures.