Recipe courtesy of Sally Starin

Sally Starin's Parmesan Stuffed Mushrooms

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 12 small appetizer servings or 6 larger ones
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6 tablespoons extra-virgin olive oil, plus more for greasing the baking dish

1 1/2 cups plain dried breadcrumbs 

1/2 cup finely grated Parmesan

3 garlic cloves, minced 

3 tablespoons chopped fresh parsley 

Kosher salt

Freshly ground black pepper 

12 large white button mushrooms 


  1. Preheat then oven to 400 degrees F. Grease a 9-by-13-inch baking dish with olive oil.
  2. In a large bowl, mix together the breadcrumbs, Parmesan, garlic, parsley and 3 tablespoons of the olive oil. Sprinkle with salt and pepper and stir to combine.
  3. Remove the stems from the mushrooms and finely chop them, then stir them into the breadcrumb mixture. Use a teaspoon to hollow out the mushrooms (remove and discard the brown gills), then fill each mushroom cap with 2 heaping tablespoons of the stuffing. Place the mushrooms in the prepared baking dish and drizzle the remaining 3 tablespoons of olive oil over the top. Bake until the stuffing in the mushrooms is bubbling and the tops are well browned, about 20 minutes. Transfer to a platter and serve.