Rosemary Parmesan Stuffed Mushrooms (Print View)

Golden-baked cremini mushrooms with a garlicky Parmesan-herb filling, finished with fresh rosemary and lemon zest.

# Components:

→ Mushrooms

01 - 24 cremini mushrooms, stems removed and reserved (about 1½ lbs)
02 - 2 tablespoons olive oil, divided
03 - Salt and freshly ground black pepper, to taste

→ Filling

04 - 2 tablespoons unsalted butter
05 - 1 small shallot, finely chopped
06 - 2 cloves garlic, minced
07 - 1/4 cup finely chopped reserved mushroom stems
08 - 1/2 cup panko breadcrumbs
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley
11 - 1 tablespoon chopped fresh rosemary
12 - 1/4 teaspoon crushed red pepper flakes, optional
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 1 tablespoon chopped fresh rosemary
15 - Zest of 1 lemon

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush mushroom caps with 1 tablespoon olive oil and season with salt and black pepper. Arrange mushrooms gill-side up on prepared baking sheet.
03 - In a skillet over medium heat, melt butter with remaining 1 tablespoon olive oil. Add shallot and cook until translucent, about 2 minutes. Stir in garlic and chopped mushroom stems; cook for 1 minute longer.
04 - Remove skillet from heat. Mix in panko breadcrumbs, Parmesan cheese, parsley, rosemary, crushed red pepper flakes if using, salt, and black pepper until thoroughly combined. Allow mixture to cool slightly.
05 - Spoon the filling into each mushroom cap, pressing gently to form a mound.
06 - Bake mushrooms for 18 to 20 minutes until the tops are golden and mushrooms are tender.
07 - Remove from oven and sprinkle with chopped fresh rosemary and lemon zest. Serve warm.

# Expert Advice:

01 -
  • Perfect make ahead option whether you are prepping for a party or just want to work ahead on a busy holiday morning
  • Uses simple ingredients you probably already have on hand
  • Vegetarian crowd pleaser that feels elevated and indulgent
  • The golden cheesy crust and bright pop of rosemary make these look as good as they taste
02 -
  • Great source of umami without any meat
  • Gluten free version works beautifully with quality gluten free crumbs
  • Best served fresh but leftovers are tasty cold too
  • The Parmesan is hands down my favorite part It crisps up and melts into the filling Add another sprinkle right before baking for extra golden edges
03 -
  • Do not skip using good Parmesan as it transforms the filling
  • Roast the mushrooms just until tender to keep them juicy Avoid overbaking
  • Let the filling mixture cool just enough to handle but fill mushrooms while it is still warm for best results

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