Baked Stuffed Mushrooms (Print Version)
# Ingredients:
→ Mushrooms and Filling
01 -
25 brown bella mushrooms (or any small mushrooms of your choice)
02 -
5-6 tbsp pesto (approximately 1/2 tsp per mushroom)
03 -
5-6 tbsp panko breadcrumbs with Italian seasoning
04 -
1/3 cup grated cheese blend
05 -
2 tsp finely chopped cilantro or basil for garnish (optional)
06 -
1 tsp red chili flakes (optional)
07 -
1/2 tsp oil for greasing
# Instructions:
01 -
Carefully remove the mushroom stems and clean the mushrooms with a damp cloth or paper towel if needed. Discard the stems or reserve for vegetable stock.
02 -
Arrange mushroom caps on a work surface and add 1/2 to 3/4 tsp of pesto into each mushroom cap, adjusting according to mushroom size.
03 -
Top each pesto-filled mushroom cap with 1/2 to 3/4 tsp of Italian-seasoned panko breadcrumbs.
04 -
Sprinkle 1/2 to 1 tsp of grated cheese blend on top of the breadcrumbs in each mushroom. Cheese can be omitted for a dairy-free version.
05 -
Preheat the oven to 180°C (350°F).
06 -
Line a baking tray with aluminum foil and lightly grease with 1/2 tsp oil.
07 -
Place all the stuffed mushrooms on the prepared baking tray.
08 -
Bake for 18-20 minutes in the preheated oven. The mushrooms will shrink during cooking, which is normal.
09 -
Garnish with optional chopped herbs and serve with marinara sauce or ketchup.
# Notes:
01 -
The mushrooms will naturally shrink during baking, which is expected.
02 -
Pre-washed mushrooms can be used to save preparation time.