Golden Garlic Parmesan Beef Stuffed Mushrooms
These Garlic Parmesan Beef Stuffed Mushrooms are a savory delight, perfect for any occasion. Packed with juicy beef, garlic, and parmesan, they're an irresistible appetizer.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Skillet medium size
- 1 Mixing Bowl large
Ingredients
Mushrooms and Filling
- 16 large white mushrooms
- 1 pound ground beef
- 1 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil divided
Instructions
Preparation
- Preheat oven to 375°F. Clean mushrooms with a damp cloth and remove stems. Finely chop stems and set aside. Arrange mushroom caps on a lined baking sheet.
- In a skillet, heat 1 tablespoon of olive oil on medium. Add chopped stems and garlic; sauté until tender. Add ground beef, cook until browned. Stir in parmesan, breadcrumbs, parsley, salt, and pepper. Remove from heat.
- Fill each mushroom cap with beef mixture using a spoon. Press lightly to ensure filling is secure.
- Drizzle remaining olive oil over stuffed mushrooms. Bake for 20-25 minutes, or until mushrooms are tender and tops are golden brown.
Serving
- Allow mushrooms to cool slightly before serving. Arrange on a platter and serve warm as an appetizer or side dish.
Storage
- Place any leftovers in an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through.
Notes
Pro Tips: Choose large, firm mushrooms to ensure they hold the filling well. If the mixture seems too dry, add a tablespoon of olive oil or a splash of beef broth. For a crispier top, sprinkle extra breadcrumbs and parmesan before baking. Consider using a mix of parmesan and mozzarella for a gooey, cheesy finish.
Ingredient Substitutions: Use gluten-free breadcrumbs for a gluten-free version. Swap parmesan with nutritional yeast for a dairy-free alternative.
How to Serve: Arrange on a platter as an appetizer. Pair with a garden salad or roasted vegetables for a full meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
Make-Ahead Tips: Prepare the filling ahead of time and store it in the fridge until ready to stuff the mushrooms. Assemble and bake just before serving.
Ingredient Substitutions: Use gluten-free breadcrumbs for a gluten-free version. Swap parmesan with nutritional yeast for a dairy-free alternative.
How to Serve: Arrange on a platter as an appetizer. Pair with a garden salad or roasted vegetables for a full meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
Make-Ahead Tips: Prepare the filling ahead of time and store it in the fridge until ready to stuff the mushrooms. Assemble and bake just before serving.