I love stuffed mushrooms. There are so many different types of stuffed mushrooms, but I really prefer this recipe because (1) I almost always have all of the ingredients on hand, and (2) the stuffing is light, fresh and isn’t too rich if you want to eat a handful of them. They are a perfect year-round appetizer and only take about 20 minutes to make. All you need are mushroom caps (any type of mushroom you prefer), fresh parsley, garlic, olives, red pepper flakes, and canola oil.
Clean the mushrooms using a damp paper towel and pull out the stems, ensuring not to break the cap of the mushroom. From there, I like to make the work really easy and throw the parsley, olives, and garlic into a small food processor and pulse until finely chopped. In a small bowl, combine the mixture from the food processor and plain bread crumbs. Slowly add in canola oil until the mixture begins to stick together.
Stuff each mushroom cap with the mixture and place onto a greased baking sheet. Bake at 350 degrees for approximately 20 minutes (cooking time may vary depending upon the size of the mushrooms).
Simple Stuffed Mushrooms
- Mushroom caps, 1 package
- 1/4 cup parsley
- 2 garlic cloves
- Olives, to taste
- 1/2 TBSP red pepper flakes
- 1 cup plain breadcrumbs
- 1/2 cup canola oil
- Preheat oven to 350 degrees
- Clean mushrooms with a damp paper towel and remove stems. In a small food processor, combine parsley, olives, and garlic cloves. Pulse until well blended.
- In a small bowl, combine the mixture from the food processor, red pepper flakes, and breadcrumbs. Slowly add the canola oil until the mixture begins to stick together. Fill each mushroom cap with the breadcrumb stuffing.
- Place stuffed mushrooms on a greased baking sheet and place in the oven for 20 minutes. Let cool 5 minutes before serving.