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Parmigiano-Stuffed Mushrooms

Scott Phillips

Yield: Yields 24

Finely ground Parmigiano-Reggiano adds great texture (and flavor) to the stuffing in these savory, three-bite appetizers.


  • 2 oz. (4 Tbs.) unsalted butter
  • 24 large white button mushrooms (about 2-1/2 inches wide; 2-1/2 lb. total), stemmed; stems finely chopped and caps wiped clean
  • Kosher salt
  • 3 oz. Parmigiano-Reggiano, finely ground in a food processor (3/4 cup)
  • 3/4 cup plain panko
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 1-1/2 Tbs. extra-virgin olive oil

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 60
  • Sodium (mg): 1050
  • Carbohydrates (g): 3
  • Fiber (g): 15
  • Protein (g): 3


  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Melt the butter in a 10-inch nonstick skillet over medium heat. Set aside 2 Tbs. of the melted butter in a small bowl. Add the mushroom stems and 1/4 tsp. salt to the skillet and cook, stirring often with a wooden spatula, until tender, about 5 minutes. Let cool to room temperature.
  • Meanwhile, add 2 Tbs. of the Parmigiano and the panko to the reserved melted butter and mix thoroughly; set aside.
  • In a medium bowl, stir together the remaining Parmigiano, the mayonnaise, parsley, and 1/4 tsp. black pepper. Add the mushroom stems and mix until well combined.
  • In a large bowl, toss the mushroom caps with the oil. Fill each mushroom cap with a rounded teaspoon of the filling and top each with about 1 tsp. of the panko mixture. Place on a large rimmed baking sheet with space in between. Bake until tender and the topping is golden-brown, about 25 minutes. Cool briefly before serving.

Make Ahead Tips

The mushrooms can be stuffed up to 2 hours ahead; refrigerate, covered, until ready to bake.


Rate or Review

Reviews (3 reviews)

  • Sarhill1 | 12/27/2020

    Great flavor but went a bit flat and melted. Keep a close eye on them and don’t depend the timer.

  • Anna_M | 10/09/2018

    These were good, not great. I am wondering if I am at fault for using baby bellas instead of white mushrooms - one issue that I had was that the caps didn't want to hold their shape very well and some had flattened in the oven, making them harder to eat. I would potentially make these again, with correct mushroom caps. The flavor was pretty mild and generic, which can be a fine thing at a party where people can have such different palates.

  • JaniceJ | 12/05/2017

    Absolutely delicious. Will definitely make these again. I think they'd also go very nicely with a grilled steak. I intend to "bake" these on the BBQ once the weather cooperates.

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