Parmesan-Garlic Stuffed Mushrooms Recipe - Food.com (2024)

42

photo by Ashley Cuoco

Reviews

1. Heather, these mushrooms were yummy! Real mushroomy taste and easy too!I used small mushrooms, because that's all I could find. Still, turned out great! Thanks!

   See Also

   Easy Air Fryer Crab Rangoon Recipes | The Best 2 WaysEscargot Recipe from FranceThe Best Easy Sausage Balls Without Bisquick Recipe - Smart Savvy FoodHeavenly Oatmeal-Molasses Rolls Recipe on Food52

   Sharon123

2. 5 star all the way , seved these as part of my Sunday Brunch- I loved the crunch from the combination of the crumbs and the cheese. My mushrooms were very large (only one per person) and quite thick so I partially cooked them in the butter along with the garlic & mushroom stems, just browned the bottom and the tops before stuffing them. I sprinkled a little extra cheese on top for the last 5 minutes, under the broiler - but be careful they brown quickly.. Used fresh (this year's crop) garlic and Parmesan cheese. This is a winner thanks Heather Feather

   Bergy

3. Super awesome. Made a double batch last night for a party and the only change I made was I squirt some fresh lemon juice over them right before serving. Every single mushroom was gone in minutes.

   bungalowten

4. I combined this recipe with another recipe by adding some chopped onion, black pepper and hot sauce, and substituting some olive oil for half the amount of butter. Also added a tablespoon of sherry as suggested by Lizzybob and broiled them for 5 minutes after cooking for recommended length of time. Overall, these were very good. Thanks for the recipe.

   Lisa2222

5. I made these for our appy's for New Year's...yummy...10 stars. I added some salt and topped them each off with a pat of butter. OOOOHHHH...my kids are in heaven. I had lost my recipe similar to this and I am so glad I went searching. Thanks Heather!!!

   See Also

   Fried Calamari Recipe

   jb41848

see 36 more reviews

Tweaks

1. I used Ritz crackers instead of bread crumbs and added sausage and what flavor it added! I drizzled melted butter over the top before baking so they were moist when done and we loved them!

   Beep Beep Mommas Ta

2. I couldn't taste these because I am allergic to dairy, but my guests and husband assured me that these were delicious. I used amaranth and some oregano, thyme and basil in place of the bread crumbs to make these gluten-free; that substitution worked very well.

   Femina Epulae

3. Delicious! I had to substitute the parmesan with queso fresco and I used baby portobellos instead of brown 'shrooms. I drizzled the mushrooms half way through with olive oil. The mix of cheese/garlic/mushrooms was wonderful, easy to prepare and went well with grilled steak and a green salad.

   AQueen

4. Almost like the ones I grew up with. Except I use olive oil instead of butter and top them with paprika. HINT: adding a small amount of water to cover the bottom of the baking pan the mushrooms are in and covering them with foil until the last 5 or more minutes of baking, makes them moister. Infact, I don't even saute anything. Just chop all the ingredients, mix, and stuff. Anyway, this is a great recipe.

   BlueBonnet in Texas

5. I combined this recipe with another recipe by adding some chopped onion, black pepper and hot sauce, and substituting some olive oil for half the amount of butter. Also added a tablespoon of sherry as suggested by Lizzybob and broiled them for 5 minutes after cooking for recommended length of time. Overall, these were very good. Thanks for the recipe.

   Lisa2222

Advertisem*nt

Advertisem*nt

Advertisem*nt