Description
Panko Herb Stuffed Mushrooms are the ultimate savory bite-sized treat, perfect for any occasion.
Ingredients
Scale
- 12 large white mushrooms, stems removed
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- To start, preheat your oven to 375°F (190°C). This will ensure your stuffed mushrooms bake evenly and achieve that perfect golden color.
- Heat the olive oil in a medium skillet over medium heat. Add the finely chopped mushroom stems along with the minced garlic into the skillet. Sauté the mixture for about 3 minutes, stirring occasionally, until the garlic releases its savory aroma and the mushroom stems soften.
- In the same skillet, add the panko breadcrumbs, melted butter, chopped parsley, and grated Parmesan cheese. Stir everything together until well-combined.
- Squeeze in the fresh lemon juice, then season the mixture with salt and pepper to taste. Give it a good mix and adjust the seasoning as needed. Now it’s time to stuff your mushroom caps!
- Arrange the stuffed mushrooms on the prepared baking sheet, making sure they’re spaced out evenly. Bake them in the preheated oven for 20-25 minutes or until the tops turn a beautiful golden brown and crispy.
Notes
For the best texture, choose larger mushroom caps that can hold a good amount of filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
Nutrition
- Calories: 120 kcal
- Sodium: 160 mg
- Protein: 4 g