Cap Mushrooms with Garlic Parmesan Crust
Large cap mushrooms are stuffed with a garlicky Parmesan-breadcrumb mixture, baked until golden and crispy. A quick, elegant appetizer or side bursting with savory, cheesy flavor in every bite.
Why You’ll Love This Recipe
You’ll be completely smitten with these Cap Mushrooms with Garlic Parmesan Crust because they’re the perfect marriage of simplicity and sophistication. In under 30 minutes, humble mushrooms transform into crispy, golden treasures with a molten, garlicky center that oozes umami and cheesy goodness. The crunchy Parmesan crust contrasts beautifully with the tender, juicy mushroom beneath, creating a texture explosion in every bite. Naturally low-carb, gluten-free (with panko swap), and vegetarian, they fit almost any diet while feeling utterly indulgent. Serve as an impressive appetizer, elegant side, or even a light lunch with salad—these mushrooms disappear fast and always earn rave reviews. One pan, minimal prep, maximum flavor: this is gourmet made easy!
Recipe Tips and Tricks
- Choose large, firm caps: Uniform size ensures even cooking and easy stuffing.
- Remove gills fully: Creates more filling space and reduces excess moisture.
- Pat mushrooms dry: Prevents soggy crust—moisture is the enemy of crispiness.
- Pack filling tightly: Press mixture into caps for better adhesion and fuller bites.
- Broil at the end: 1-2 minutes under high heat creates irresistible golden bubbles.
- Use a muffin tin: Keeps mushrooms upright and prevents tipping.
- Freshly grate Parmesan: Pre-shredded has anti-caking agents that affect melting.
Cap Mushrooms with Garlic Parmesan Crust
Crispy garlic-Parmesan crusted mushrooms—golden, cheesy, and irresistibly savory!
Ingredients
- ¼ tsp black pepper
- ½ cup panko breadcrumbs
- ½ tsp salt
- ¾ cup freshly grated Parmesan cheese
- 12 large cap mushrooms (portobello or cremini), stems and gills removed
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp olive oil
- 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—crispy magic is about to happen!
- Clean the caps: Gently wipe mushrooms with a damp towel, then twist out stems and scoop gills with a spoon.
- Oil for glow: Brush mushroom caps lightly with olive oil, place cavity-side up—like little flavor boats!
- Mix the crust: In a bowl, combine Parmesan, panko, melted butter, garlic, parsley, salt, and pepper—your golden topping is born!
- Stuff generously: Spoon the garlic-Parmesan mixture into each cap, pressing gently to pack it in tight.
- Pile it high: Don’t be shy—mound the filling slightly above the rim for extra crunch.
- Bake to golden: Slide into oven for 12-15 minutes until mushrooms soften and tops turn golden brown.
- Broil for bliss: Switch to broil for 1-2 minutes—watch closely for bubbly, crispy perfection!
- Rest and garnish: Let cool 2 minutes, then sprinkle with extra parsley for fresh pop.
- Serve with pride: Arrange on a platter—watch these cheesy beauties vanish in seconds!
Notes
- For deeper flavor, sauté mushroom stems with garlic and mix into filling.
- Portobellos release more liquid—drain tray halfway if needed.
- Leftover filling? Use as topping for chicken or baked fish.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 122Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 23mgSodium 287mgCarbohydrates 7gFiber 1gSugar 1gProtein 5g
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 (portobello or cremini): Portobello for meaty texture; large cremini for bite-sized elegance. Remove stems and gills.
- Parmesan cheese: Freshly grated for superior flavor and melt; Parmigiano-Reggiano preferred.
- Panko breadcrumbs: Light, crispy texture; regular breadcrumbs work but are denser. Gluten-free panko available.
- Garlic: Freshly minced for bold punch; roast for milder, sweeter notes.
- Butter: Unsalted, melted—binds filling and adds richness.
- Olive oil: Brush on caps to promote browning and prevent drying.
- Fresh parsley: Brightens flavor and adds color—chop finely.
Variations and Substitutions
- Add protein: Mix in cooked bacon, sausage, or crab meat to filling.
- Cheese swap: Use Pecorino Romano, Asiago, or mozzarella for different profiles.
- Herb boost: Add thyme, rosemary, or chives to the crumb mixture.
- Vegan version: Use nutritional yeast, vegan Parmesan, and olive oil instead of butter.
- Spicy kick: Include red pepper flakes or cayenne in the filling.
- Nutty crunch: Stir in finely chopped pine nuts or almonds.
- Creamy center: Add a small dollop of cream cheese or Boursin before crumbs.
- Low-carb: Replace panko with almond flour or crushed pork rinds.
- Truffle luxury: Drizzle with truffle oil post-bake.
Storage Options
- Refrigerator: Store cooked mushrooms in airtight container up to 3 days. Reheat at 375°F for 5-7 minutes.
- Freezer: Freeze assembled (uncooked) mushrooms on tray, then bag up to 2 months. Bake from frozen, add 5 minutes.
- Make ahead: Stuff mushrooms up to 24 hours in advance; cover and refrigerate until baking.
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