Looking for a quick, flavorful appetizer that wows every time? Panko Herb Stuffed Mushrooms are a Savory Crunchy Appetizer featuring tender mushroom caps topped with a crispy, herb-packed panko filling. Ready in just 35 minutes, these mushrooms are perfect for parties, holidays, or cozy snacks. Make these Panko Herb Stuffed Mushrooms and enjoy a burst of savory goodness!
Why You’ll Love Panko Herb Stuffed Mushrooms
I’m obsessed with Panko Herb Stuffed Mushrooms because they’re a Savory Crunchy Appetizer that combines earthy mushrooms with a golden, crispy topping. Easy to make and endlessly versatile, this Savory Crunchy Appetizer is a crowd-pleaser for any occasion, from casual gatherings to elegant dinners!
Ingredients for Panko Herb Stuffed Mushrooms
Here’s what you’ll need for Panko Herb Stuffed Mushrooms (serves 4):
- 12 large white mushrooms, stems removed
- ½ cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1 clove garlic, minced
- ¼ cup fresh parsley, chopped
- 2 tbsp grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment
- Baking sheet
- Parchment paper
- Medium skillet
- Small mixing bowl
- Spoon or small scoop
- Damp paper towel
- Measuring cups and spoons
Ingredient Tips
- Mushrooms: Choose large, firm white or cremini mushrooms for sturdy caps.
- Panko: Japanese panko breadcrumbs ensure a light, crispy texture; regular breadcrumbs work but are less flaky.
- Parmesan: Freshly grated Parmesan melts smoothly; pre-grated is fine in a pinch.
- Lemon Juice: Freshly squeezed adds a bright zing; bottled can substitute.
- Parsley: Fresh parsley enhances flavor; chop finely for even distribution.
Directions for Panko Herb Stuffed Mushrooms
Let’s make these Panko Herb Stuffed Mushrooms!
Preheat and Prep
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Clean and Prep Mushrooms
I gently wipe 12 large mushrooms with a damp paper towel to clean, remove the stems, and finely chop the stems for the filling.
Sauté the Filling Base
In a medium skillet over medium heat, I heat 1 tbsp olive oil and sauté the chopped mushroom stems and 1 minced garlic clove for 3 minutes until softened.
Mix the Stuffing
I add ½ cup panko breadcrumbs, 2 tbsp melted butter, ¼ cup chopped parsley, and 2 tbsp grated Parmesan to the skillet. I stir until golden, then add 1 tbsp lemon juice, salt, and pepper, adjusting seasoning to taste.
Stuff the Mushrooms
I spoon the breadcrumb mixture into each mushroom cap, pressing lightly to pack the filling securely.
Bake to Perfection
I place the stuffed mushrooms on the baking sheet and bake for 20–25 minutes until the tops are golden and crispy.
Garnish and Serve
I garnish with fresh parsley and serve hot for maximum crunch and flavor.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: ~130 kcal per serving
- Macros per Serving: 10g carbs, 4g protein, 8g fat, 1g fiber
Variations for Panko Herb Stuffed Mushrooms
Try these twists on Panko Herb Stuffed Mushrooms:
- Spicy Kick: Add ½ tsp chili flakes to the filling for a fiery Savory Crunchy Appetizer.
- Vegan Option: Use vegan butter and nutritional yeast instead of Parmesan for a plant-based Savory Crunchy Appetizer.
- Cheese Swap: Replace Parmesan with mozzarella or Gruyère for a melty or nutty twist.
- Veggie Boost: Mix in ¼ cup chopped spinach or sun-dried tomatoes for extra flavor.
- Meat Lover’s: Add ¼ cup crumbled sausage or bacon for a heartier bite.
Serving Ideas:
- Pair with Food and Tips’ Asian Chicken Salad for a vibrant meal spread.
- Serve with a light dip or salad to complement the Savory Crunchy Appetizer.
- Offer at potlucks, holiday dinners, or game day parties.
Storage
I store Panko Herb Stuffed Mushrooms in an airtight container in the refrigerator for up to 3 days to keep them fresh. For longer storage, I freeze unbaked stuffed mushrooms on a tray until solid, then transfer to a freezer-safe bag for up to 1 month; bake from frozen, adding 3–5 minutes to the baking time. To reheat, I bake at 350°F for 8–10 minutes until warmed through, ensuring the topping stays crisp.
Serving Tips
- Presentation: Arrange on a platter with extra parsley for an elegant look.
- Garnish: Sprinkle with additional Parmesan or red pepper flakes for flair.
- Pairing: Enjoy with white wine, sparkling water, or a light soup to complement the Savory Crunchy Appetizer.
- Portion Size: 3–4 mushrooms per person for an appetizer.
- Occasions: Perfect for dinner parties, holidays, or casual snacking.
FAQs About Panko Herb Stuffed Mushrooms
Here are some frequently asked questions about Panko Herb Stuffed Mushrooms:
Can I make Panko Herb Stuffed Mushrooms ahead of time?
Yes! Prep and stuff the mushrooms up to a day in advance, store in the fridge, and bake just before serving for the crispiest results.
Are Panko Herb Stuffed Mushrooms vegetarian-friendly?
Absolutely! The recipe is naturally vegetarian, using mushrooms, herbs, and cheese for a flavorful, meat-free dish.
How can I boost the flavor if my mushrooms taste bland?
Add a pinch of extra salt, a splash of lemon juice, or more fresh herbs like thyme or rosemary to enhance the filling’s savoriness.
What type of mushrooms work best?
Large white or cremini mushrooms are ideal for their sturdy caps, which hold the filling well without becoming soggy.
Can I make this vegan?
Yes, swap butter for vegan butter and Parmesan for nutritional yeast or vegan cheese for a delicious plant-based version.
Can I use a different cheese?
Definitely! Try mozzarella for a gooey center or Gruyère for a nutty flavor to mix up the classic recipe.
More Delicious Snack Recipes You’ll Love
- Easy Snack Plate Ideas
- Deep Fried Mushrooms: A Crispy Summer Snack
- Grilled Cheese Roll Ups – A Fun Independence Day Snack
Conclusion
These Panko Herb Stuffed Mushrooms are a savory, crowd-pleasing treat that blends tender mushrooms with a crispy, herb-packed topping for a perfect Savory Crunchy Appetizer. Simple to prepare and endlessly customizable, this Panko Herb Stuffed Mushrooms recipe is ideal for any gathering. Bake them today and savor the irresistible crunch and flavor!
Panko Herb Stuffed Mushrooms
Ingredients
- 2 large white mushrooms stems removed
- ½ cup panko breadcrumbs
- 2 tbsp unsalted butter melted
- 1 tbsp olive oil
- 1 clove garlic minced
- ¼ cup fresh parsley chopped
- 2 tbsp grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preheat and Prep
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Clean and Prep Mushrooms
- I gently wipe 12 large mushrooms with a damp paper towel to clean, remove the stems, and finely chop the stems for the filling.
Sauté the Filling Base
- In a medium skillet over medium heat, I heat 1 tbsp olive oil and sauté the chopped mushroom stems and 1 minced garlic clove for 3 minutes until softened.
Mix the Stuffing
- I add ½ cup panko breadcrumbs, 2 tbsp melted butter, ¼ cup chopped parsley, and 2 tbsp grated Parmesan to the skillet. I stir until golden, then add 1 tbsp lemon juice, salt, and pepper, adjusting seasoning to taste.
Stuff the Mushrooms
- I spoon the breadcrumb mixture into each mushroom cap, pressing lightly to pack the filling securely.
Bake to Perfection
- I place the stuffed mushrooms on the baking sheet and bake for 20–25 minutes until the tops are golden and crispy.
Garnish and Serve
- I garnish with fresh parsley and serve hot for maximum crunch and flavor.
Notes
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