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Stuffed Parasol Mushroom Caps

Stuffed Parasol Mushroom Caps

Stuffed Parasol Mushroom Caps

By recipes genie | Published on December 30, 2024

Tools & Equipment

1
oven
2
large skillet
3
cutting board
4
knife
5
large bowl
6
measuring spoons
7
baking sheet
8
parchment paper (optional)

Ingredients

Mushrooms

  • 1
    8 large parasol mushroom caps

Stuffing

  • 1
    0.5 medium onion
  • 2
    2 cloves garlic cloves
  • 3
    1 small bell pepper
  • 4
    100 grams bread crumbs
  • 5
    50 grams grated parmesan cheese
  • 6
    2 tablespoons fresh parsley
  • 7
    2 teaspoons fresh thyme
  • 8
    2 tablespoons olive oil
  • 9
    0.25 teaspoons salt
  • 10
    0.25 teaspoons black pepper

Directions

1

Preheat Oven

Preheat your oven to 180°C (350°F). This ensures even cooking of the stuffed mushrooms. It’s important to have the oven at the right temperature before you put the mushrooms in.

2

Prepare the Mushrooms

Carefully clean the parasol mushroom caps with a soft brush or damp cloth to remove any dirt. Avoid washing them under running water, as they can become waterlogged. Gently remove the stems from the mushroom caps, taking care not to break the caps. You can finely chop the stems for use in the stuffing if desired, but that is optional.

3

Chop Vegetables

Finely dice the onion, garlic, and bell pepper. The smaller the pieces, the better they will incorporate into the stuffing and cook evenly. Mince garlic finely to release its aromatic compounds.

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4

Sauté Vegetables

Heat olive oil in a large skillet over medium heat. Once the oil is hot (it should shimmer), add the diced onion and cook until translucent, about 3-5 minutes. Then add the minced garlic and bell pepper, and cook for another 2-3 minutes until fragrant. Be careful not to let the garlic burn, as it can become bitter.

5

Make the Stuffing

In a large bowl, combine the sautéed vegetables with bread crumbs, grated parmesan cheese, chopped fresh parsley, and thyme, salt and pepper. Mix all ingredients thoroughly to ensure even distribution. This is the base of your delicious stuffing.

6

Stuff the Mushrooms

Carefully stuff each mushroom cap with the breadcrumb mixture, mounding it slightly on top. Do not overstuff the caps, as this might prevent even cooking.

7

Bake the Mushrooms

Place the stuffed mushroom caps on a baking sheet. You may want to line the sheet with parchment paper for easy cleanup. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown. Monitor the mushrooms carefully to prevent burning.

8

Serve and Garnish

Remove the baking sheet from the oven and let the stuffed parasol mushrooms cool slightly for a few minutes. This makes them easier to handle. Garnish with fresh parsley or a sprinkle of parmesan cheese for extra flavor and visual appeal. Serve immediately. Be cautious as the mushrooms will be very hot.

Recipe Tips

  • Select firm, fresh mushroom caps that are not bruised or damaged. Store mushrooms in a paper bag in the refrigerator until ready to use.
  • For a richer flavor, use a combination of different types of bread crumbs. You can also add chopped nuts for added texture and flavor.
  • The stuffed mushrooms can be prepared ahead of time and baked just before serving.
  • For a vegan option, omit the parmesan cheese and use a plant-based cheese alternative. Ensure your bread crumbs are vegan friendly.

Nutrition Facts (per serving)

Calories

250 kcal

Carbs

30g

Protein

8g

Fat

12g

Fiber

5g

Sugar

4g

Sat. Fat

4g

Sodium

400mg

Trans Fat

0g

Cholesterol

20mg

Potassium

300mg

Vitamin A

300%

Vitamin C

10%

Calcium

100%

Iron

2%

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