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Close-up of golden-brown stuffed mushrooms, topped with herbs, ready to be served.

Stuffed Mushrooms (Make Ahead)

These stuffed mushrooms are perfect for a make-ahead appetizer. They are easy to prepare and can be baked just before serving.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 mushrooms
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Mushrooms
  • 24 white mushrooms about 1.5 inches in diameter, stems removed and reserved
For the Filling
  • 1 cup breadcrumbs plain or seasoned
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup parsley fresh, chopped
  • 2 cloves garlic minced
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Finely chop the reserved mushroom stems.
  3. In a mixing bowl, combine the chopped mushroom stems, breadcrumbs, Parmesan cheese, parsley, minced garlic, olive oil, salt, and pepper. Mix well until everything is evenly incorporated.
  4. Stuff each mushroom cap generously with the filling mixture.
  5. Arrange the stuffed mushrooms on a baking sheet.
  6. Bake for 18-20 minutes, or until the mushrooms are tender and the filling is golden brown.
  7. Serve hot.

Notes

To make ahead, prepare the stuffed mushrooms up to the point of baking. Cover them tightly with plastic wrap and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if needed.

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