Stuffed Mushrooms w/ Parmesan & Thyme
User Reviews
4.9
138 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
20 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Course
Main Course, Appetizer, Brunch
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Cuisine
Italian
Stuffed Mushrooms w/ Parmesan & Thyme
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 25 button mushrooms
- 1 onion
- 1 clove garlic
- 1 tablespoon fresh thyme
- 3 ½ oz butter
- 2/3 cup bread crumbs
- 1/3 cup Parmesan Cheese
- extra virgin olive oil
- sea salt flakes
- pepper grinder
Instructions
- Preheat oven to 180 degrees (350 Fahrenheit).
- Pull the stalk out of the centre of the mushroom caps and remove any excess stalk flesh left in the cap.
- Finely chop the removed stalks.
- In a heavy based fry pan, soften the onion in the butter and approx 3 tbsps of olive oil over medium heat for approx 5 minutes.
- Add the garlic and the chopped mushroom stalks and cook a further 5 minutes.
- Add the thyme and remove from the heat.
- Add the bread crumbs to a large mixing bowl season with a little salt and pepper and add the contents of the pan, stir well.
- Add the parmesan cheese and the parsley, mix well.
- Using a teaspoon fill the mushroom caps with the mix, for the buttons you can overfill them and press the stuffing into a small mound sitting atop the mushrooms, for the field mushrooms just stuff them until the mix is level with the top of the mushroom.
- Place the stuffed mushrooms in the fridge for 15-20 minutes, place on a lightly oiled oven proof tray and bake for 15-20 minutes until golden.
- Serve the buttons on a canape platter.
- Serve the field mushrooms with a spinach salad to the side.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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