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Stuffed Mushrooms

Prep Time10 mins
Cook Time20 mins
Course: Appetizer
Cuisine: American
Keyword: stuffed mushrooms
Calories: 534kcal


  • 1 1/2 lb baby bella or cremini mushrooms
  • 2 tbsp butter
  • 3 garlic cloves minced
  • 1/4 cup panko breadcrumbs I use gluten-free for more crispiness
  • salt & pepper to taste
  • 1/4 cup parmesan cheese` grated
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh thyme finely chopped
  • olive oil


  • Preheat oven to 400°F. Line a baking pan with parchment paper and set aside.
  • Remove mushroom stems set mushroom caps aside. Roughly chop the stems.
  • Heat a skillet to medium heat and melt butter. Add in chopped mushroom stems and sauté for approx. 5 minutes. Add in garlic and cook for 1 more minute, then add in panko breadcrumbs and sauté for about 3 minutes longer and turn off heat. Add salt and pepper to taste.
  • Once slightly cooled, add in parmesan cheese, parsley and thyme and mix well.
  • Spoon mixture into each mushroom cap and line onto baking pan. Drizzle each mushroom with olive oil.
  • Bake in the oven for for 20 minutes.


Calories: 534kcal | Carbohydrates: 46g | Protein: 29g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 78mg | Sodium: 760mg | Potassium: 3169mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1878IU | Vitamin C: 24mg | Calcium: 501mg | Iron: 5mg