When I make stuffed mushrooms it’s always a last minute thought. And that’s okay. Because it takes near nothing to do.
You can make this recipe with 5 mushrooms, 12 mushrooms, 20. As long as you have a shallot (my favorite for this) or an onion (and some breadcrumb) you’re ready. Turn on the oven to 375 or 400. Line a sheet pan with foil. And go!
They are so tasty, and look so enticing and elaborate, you’ll never use a mushroom in any other way. (Well, of course, you will.)
Easy Stuffed Mushrooms
12 medium to large white or cremini mushrooms (I love having the usual array of mixed sizes)
Olive oil for sautéing and drizzling
1/2 cup panko
2-3 sprigs parsley, leaves minced, stems discarded
salt & pepper to taste
Preheat oven to 375 F.
Line a sheet pan with foil. Drizzle a thin film of olive oil on foil. Gently pop out the stems of the mushrooms and line up the empty caps on the sheet pan. Mince up the stems. Peel and mince the shallot. Heat a tablespoon or so of oil in a medium frying pan. Sauté the chopped stems and shallot. Season with salt and pepper. When softened — about 2-3 minutes — add the breadcrumb & parsley. Drizzle a little more olive oil. Stir and coat crumbs with mixture. Add a little more salt. Take off heat. Let cool for a minute or so.
Drizzle a tiny bit of olive oil over caps, and very lightly salt caps. Using a small spoon, spoon mixture into caps until heaping. Place pan with mushrooms in the oven. Bake for about 10-15 minutes until tops are golden or lightly brown.