Vegetarian Garlic Stuffed Mushrooms
These mushrooms are a great side for 4, a light meal for 2 or as an appetiser to pass around at a party because they are small enough to be eaten whole. They are best served warm but still delicious at room temperature. Refer to the notes for directions to prepare ahead. Love loading it up with great garlic flavour!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 - 4
- 10 oz / 300 g button mushrooms
- 3 tbsp olive oil
- 1/2 cup panko breadcrumbs (note 1)
- 3 large garlic cloves , minced
- 1 tbsp finely chopped parsley
- 1/2 tbsp fresh thyme leaves , chopped (or 1/4 tsp dried thyme) (see notes)
- 2 to 3 pinches of salt (to your taste)
- Black pepper
Preheat oven to 180C/350F.
Break the stalks off the mushrooms, being careful to keep the caps in one piece.
Pile the caps into a baking dish or tray. Drizzle over 1 tbsp olive oil and toss to coat. Spread the mushrooms out on the tray, cup side up.
Finely chop the stalks.
Heat 1 tbsp olive oil in a fry pan over medium high heat.
Add the mushroom stalks and garlic and sauté for 1 1/2 to 2 minutes until softened.
Add the panko bread crumbs and sauté for 1 to 2 minutes until it becomes a light golden colour.
Remove pan from heat and toss through salt, pepper, parsley and thyme leaves.
Use a teaspoon to spoon panko filling into each mushroom cup. Don't worry about spillage! Just pile the filling into each cup as well as you can.
Drizzle over remaining 1 tbsp of olive oil and bake for approximately 10 minutes, or until the mushrooms are softened (but not soft. They will go soggy and lose their shape).
Serve warm or at room temperature.
1. This recipe needs to be made with panko breadcrumbs, not ordinary breadcrumbs. Ordinary breadcrumbs are too fine and will make a dense filling. If you don't have panko breadcrumbs, then either process very stale bread to make your own. Or if you won't have stale bread on hand, you can toast 2 pieces of white sandwich bread until very golden, then finely chop to make your own breadcrumbs (or whizz in a processor).
2. I made this with thyme because thyme goes so well with mushrooms. Oregano would also go great, or mixed herbs. I don't recommend rosemary - the flavour is too strong and will overpower the mushroom.
3. To make ahead, pan fry the panko filling, let it cool then store in an airtight container for up to 2 days. Store the mushrooms in the paper bag you purchased them in. When ready to cook, toss the mushrooms in oil, fill the mushroom caps with the panko filling and bake.
4. This recipe is not suitable for freezing. It is also not great to reheat as the mushrooms go soggy.
5. Nutrition analysis for 4 servings.
Serving: 97g | Calories: 140kcal | Carbohydrates: 8.5g | Protein: 3.3g | Fat: 11.4g | Saturated Fat: 2g | Sodium: 175mg | Potassium: 253mg | Fiber: 1.1g | Sugar: 1.3g | Vitamin A: 100IU | Vitamin C: 5.8mg | Calcium: 10mg | Iron: 2.7mg