Stuffed Mushrooms
Recipe from Two Peas and Their Pod
These delicious bite-sized Stuffed Mushrooms are the perfect appetizer for the holidays or anytime! They are easy to make, fun to serve, and delicious to eat!
Servings: 24
Calories: 30kcal
Equipment
Ingredients
- 16 oz white mushrooms, (about 24)
- 2 tablespoons olive oil, plus 1 teaspoon, divided
- ¼ onion, chopped
- 3 cloves garlic, minced
- ½ cup panko
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped Italian parsley
- ½ teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- Dash of crushed red pepper flakes
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- Carefully remove the stems from the mushrooms. Finely chop the stems and set the caps aside.
- In a medium skillet, heat 1 teaspoon of the olive oil over medium heat. Add the onion and chopped mushrooms and cook until tender, about 5 minutes. Add the garlic and cook for one more minute. Remove from heat.
- In a medium bowl, combine the panko, Parmesan, parsley, thyme, lemon zest, salt, and red pepper flakes. Stir in the cooked mushroom mixture.
- Spoon the filling into the mushroom caps and place the mushrooms on the prepared baking sheet, cavity side up. Drizzle the remaining olive oil over the mushrooms.
- Bake for 20 to 25 minutes or until the mushrooms are tender tops are golden. Remove from the oven and serve warm.
Nutrition
Calories: 30kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 91mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg