Stuffed Mushrooms
From The Kitchen · a warm little bite
🗓 A warm addition to any board — make ahead, bake before guests arrive.
A little veggie stuffing, a whisper of Parmesan, and a good drizzle of olive oil — that's all a mushroom needs to become the first thing to vanish at a party. Light, savory, and just as good warm or at room temperature.
Ingredients
- 12–16 cremini or button mushrooms
- 3 tablespoons olive oil, plus more to drizzle
- 2 cloves garlic, minced
- ¼ cup finely chopped vegetables (spinach, red pepper or zucchini)
- 3 tablespoons breadcrumbs (or almond flour)
- 3 tablespoons grated Parmesan or crumbled feta — plus a small dollop of goat cheese, if you like
- 1 tablespoon chopped fresh parsley
- Sea salt & freshly ground pepper
- Optional: a few toasted pine nuts
Method
- Heat the oven to 400°F. Wipe the mushrooms clean, pull out the stems, and finely chop the stems.
- Warm the olive oil in a pan and sauté the chopped stems, garlic and vegetables until soft, 4–5 minutes. Season with salt and pepper.
- Off the heat, stir in the breadcrumbs, Parmesan and parsley (and pine nuts, if using).
- Fill each mushroom cap with the stuffing, set on a sheet pan, and drizzle with olive oil.
- Bake 18–20 minutes, until tender and golden. Finish with another little drizzle of good olive oil.
Gina's tip
Keep the filling light — a little chopped spinach or pepper inside keeps these fresh, not heavy. Don't wash the mushrooms under running water (they drink it up); just wipe them clean. Just a small dollop of goat cheese makes them creamy — nothing too much, so they stay light and the mushroom still shines. You can stuff them a few hours ahead and bake just before serving — nothing to it but an olive-oil drizzle and a hot oven.
The first thing to disappear at any gathering. Enjoy!
— Gina