Panko Herb Stuffed Mushrooms
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.
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.