Stuffed Mushrooms w/ Parmesan & Thyme
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 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
Description
This recipe calls for removing the stems from button mushrooms, finely chopping the removed flesh, and sautéing it with onion, garlic, and fresh thyme in butter and olive oil until softened. The mixture is then combined with seasoned breadcrumbs and Parmesan cheese to form a flavorful stuffing.
The mushroom caps are generously filled with the stuffing, either mounded on button mushrooms or leveled for larger field mushrooms. After chilling briefly, the stuffed mushrooms are baked at 180°C (350°F) until cooked through and slightly browned on top, resulting in a tender yet firm texture enriched by butter and cheese.
These mushrooms work well as a warm appetizer or side dish, showcasing earthy mushroom flavor enhanced by fresh thyme and the umami of Parmesan. The use of fresh herbs and the rich stuffing make them suitable for entertaining or a special meal starter.
Ingredients
- 25 button mushrooms
- 1 onion
- 1 clove garlic
- 1 tablespoon thyme fresh
- 3 ½ oz butter
- 2/3 cup bread crumbs
- 1/3 cup Parmesan Cheese
- extra virgin olive oil
- sea salt flakes
- black pepper in 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
User Reviews
Overall Rating
4.9
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