These mushrooms stuffed with garlic, onion, breadcrumb and Parmesan cheese smell amazing as they’re cooking, and taste amazing once they’re done. My mom has made this recipe along with Sunday roast dinners for as long as I can remember. She passed the recipe down to me, and now I make it whenever I get the chance. This recipe is vegetarian and could also be made vegan if you leave out the cheese and replace with your favorite cheese substitute. They’re easy to make and everyone will want to know the recipe.
Time: 30 minutes total
Yield: 14 mushrooms
14 medium sized button mushrooms
3 tsp olive oil
6 tsp dry breadcrumbs
3 tsp finely grated Parmesan cheese (plus a bit extra for sprinkling on top at the end)
1 tsp oregano
1 small onion
2 large cloves of garlic
Non-stick cooking spray
1. Preheat your oven to 180C (350F).
2. Wash and de-stem the mushrooms. Be careful to not rip the mushrooms. You may have to wobble the stems a bit first before they pull away cleanly. Whatâ€™s left should look like little mushroom cups.
3. Chop the mushroom stems, onion, and garlic into small pieces. (see photo).
4. Heat up the olive oil on medium heat in a frypan. Put in the mushroom stems, onion, garlic, and oregano.
5. SautÃ© until the onion is starting to go translucent and both the onion and garlic are starting to brown around the edges.
6. Take the pan off the heat and add in the breadcrumbs and the Parmesan cheese. Stir to combine.
7. Get a baking dish with high sides, that is just big enough to fit all the mushrooms into, side by side. Spray the dish with non-stick spray and then put the mushrooms in.
8. Using a teaspoon, scoop the stuffing into each mushroom, pressing down slightly to fill the cup. There will be stuffing leftover, so sprinkle that on top and into any crevasses between the mushrooms. Sprinkle the top with a bit more Parmesan cheese.
9. Bake for 15 minutes, remove and let sit for 5 minutes to cool.