Name: Baked Cap Mushrooms with Garlic and Parmesan
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Italian-American
Ingredients: ¼ tsp black pepper; ¼ tsp salt; ⅓ cup panko breadcrumbs; ½ cup freshly grated Parmesan cheese; 1 tbsp olive oil; 12 large cremini or portobello mushroom caps (stems and gills removed); 2 tbsp fresh parsley, finely chopped; 3 cloves garlic, minced; 3 tbsp unsalted butter, melted

These Baked Cap Mushrooms with Garlic and Parmesan are a savory, cheesy delight. Large mushroom caps are stuffed with a garlicky, herb-infused mixture, topped with golden Parmesan, and baked to perfection. A quick, elegant side or appetizer bursting with umami flavor.

Why You’ll Love This Recipe

You’ll fall head over heels for these baked mushrooms because they’re the perfect blend of simplicity and sophistication. Ready in under 30 minutes, they transform humble mushrooms into a gourmet treat with minimal effort. The combination of buttery garlic, fresh herbs, and nutty Parmesan creates an irresistible umami explosion in every bite. They’re naturally low-carb, gluten-free, and keto-friendly, making them ideal for various diets. Whether served as an elegant appetizer, a hearty side dish, or even a vegetarian main with a salad, these mushrooms are versatile, crowd-pleasing, and always disappear fast. Plus, they fill your kitchen with the most inviting aroma!

Recipe Tips and Tricks

Choose uniform caps: Select mushrooms of similar size for even cooking and presentation.
Remove gills gently: Use a spoon to scoop out gills—this creates more room for filling and reduces moisture.
Don’t skip the oil: A light brush of olive oil on the caps prevents drying and enhances browning.
Freshly grate Parmesan: Pre-grated cheese doesn’t melt as smoothly; grating your own ensures a creamy, golden top.
Broil at the end: A quick 1-2 minute broil creates a bubbly, golden crust.
Pat mushrooms dry: Excess moisture leads to sogginess; dry thoroughly after cleaning.
Use a muffin tin: Keeps caps upright and prevents tipping during baking.

Yield: 6 Servings

Baked Cap Mushrooms with Garlic and Parmesan

Golden, garlicky mushroom caps stuffed with Parmesan and herbs—easy, elegant, and irresistibly cheesy!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

¼ tsp black pepper
¼ tsp salt
⅓ cup panko breadcrumbs
½ cup freshly grated Parmesan cheese
1 tbsp olive oil
12 large cremini or portobello mushroom caps (stems and gills removed)
2 tbsp fresh parsley, finely chopped
3 cloves garlic, minced
3 tbsp unsalted butter, melted

Instructions

Preheat with excitement: Fire up your oven to 400°F (200°C) and line a baking sheet with parchment—this is where the magic begins!
Clean the stars: Gently wipe mushroom caps with a damp paper towel (no soaking!), then carefully twist off stems and scoop out gills with a spoon.
Oil for glow: Brush the outside of each cap lightly with olive oil and place them cavity-side up on the baking sheet—like little edible bowls!
Make the filling: In a bowl, mix melted butter, minced garlic, panko, Parmesan, parsley, salt, and pepper until it resembles wet sand—your flavor bomb is ready!
Stuff generously: Spoon the garlic-Parmesan mixture into each mushroom cap, pressing gently to pack it in. Don’t be shy—pile it high!
Sprinkle extra love: Top each stuffed mushroom with a pinch more Parmesan for that golden, bubbly crown.
Bake to perfection: Slide into the oven for 12-15 minutes until mushrooms are tender and tops are golden brown.
Optional broil: For extra crisp, switch to broil for 1-2 minutes—watch closely to avoid burning!
Rest and garnish: Let mushrooms cool for 2 minutes, then sprinkle with fresh parsley for a pop of color and freshness.
**Serve with flair Serve warm as an elegant appetizer, pair with steak or pasta, or enjoy solo—every bite is pure garlic-Parmesan bliss!

Notes

Portobello caps may release more liquid; drain excess from the tray halfway through baking if needed.
For a make-ahead party trick, stuff mushrooms the night before and bake just before guests arrive.
Leftover filling? Mix into scrambled eggs or top baked chicken.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 182Total Fat 13gSaturated Fat 8gUnsaturated Fat 6gCholesterol 36mgSodium 363mgCarbohydrates 10gFiber 1gSugar 1gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Large cap mushrooms (cremini or portobello): Cremini offer a firm texture and earthy flavor; portobello caps are meatier and ideal for stuffing as a main. Remove stems and gills for best results.
Parmesan cheese: Freshly grated Parmigiano-Reggiano delivers the best nutty, salty flavor and superior melting. Avoid powdered or pre-shredded for authenticity.
Garlic: Fresh cloves provide bold, aromatic punch; mince finely so it distributes evenly in the filling.
Butter: Unsalted allows flavor control; melted butter binds the filling and adds richness.
Breadcrumbs: Panko gives a light, crispy texture; Italian-style adds extra seasoning. Use gluten-free if needed.
Fresh parsley: Adds bright, herbaceous notes and color; flat-leaf parsley is preferred over curly for flavor.
Olive oil: Extra virgin enhances the mushroom’s natural taste and promotes caramelization during baking.

Variations and Substitutions

Make this recipe your own with endless tweaks. Swap Parmesan for Pecorino Romano for a sharper bite, or use Gruyère for a creamy, nutty twist. Add cooked crumbled bacon or sausage to the filling for a heartier version. For a vegan adaptation, replace butter with olive oil, use nutritional yeast instead of Parmesan, and opt for vegan breadcrumbs. Boost flavor with a pinch of truffle salt or a drizzle of truffle oil. Herb lovers can mix in thyme, rosemary, or chives. For a low-carb version, skip breadcrumbs and double the cheese. Turn them into a main by stuffing portobellos and serving over quinoa or with a fried egg on top.

Storage Options

Refrigerator: Store cooled mushrooms in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
Freezer: Freeze baked mushrooms on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F for 10-12 minutes.
Make ahead: Assemble stuffed mushrooms up to 24 hours in advance, cover, and refrigerate. Bake just before serving.