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Parmesan Stuffed Fresh Mushrooms

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I found this simple and delicious recipe for stuffed mushrooms in The Taste of South magazine. It calls for using a cast iron skillet which I love. Goes from stove top to oven.

You’ll need:

18 medium sized mushrooms, stems removed

3/4 cup panko bread crumbs (dried bread using only the white part)

1/2 cup fresh grated parmesan cheese

1 teaspoons died basil

1 teaspoon minced garlic

1/4 teaspoon sea salt

fresh ground pepper

4 tablespoons butter

Clean your mushrooms. I rinsed mine and patted them dry.

.Remove the stems. (Used stems diced in scrambled eggs the next morning)

In a cast iron skillet  place panko (bread crumbs). Cook over medium high heat until lightly browned. Stirring constantly. Remove from heat.

In a medium bowl combine the bread crumbs, parmesan cheese, basil, garlic, sea salt and pepper. Mix.

Add two tablespoons melted butter. Mix.

Stuff each mushroom.

Drizzle with the remaining 2 tablespoons of butter melted.

Bake in a preheated 375 F oven for about 15 minutes.

Let cool and serve em up! Pretty aren’t they? They look pretty fancy but are really  easy to make and they were soooo good 🙂

I share at these parties.

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