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Easy Dinas Lazy Un-Stuffed Mushrooms photo

Dinas Lazy Un-Stuffed Mushrooms

This recipe is SO EASY! Crispy, flavorful un-stuffed mushrooms perfect for quick appetizers and game nights.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 4 servings

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Spray Bottle

Ingredients
  

  • 1 pound white button mushrooms
  • 2 tablespoons water
  • 1/4 cup Italian-style breadcrumbs
  • 2 tablespoons Parmigiano Reggiano cheese grated
  • 2 tablespoons Italian parsley minced
  • 1/4 teaspoon thyme fresh or dried
  • 3 cloves garlic minced
  • 1/4 teaspoon kosher salt
  • black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • olive oil spray

Instructions
 

  • Begin by preheating your oven to 375°F (190°C). This ensures that your mushrooms will cook evenly and become wonderfully golden.
  • Wipe your mushrooms clean with a damp cloth. Remove the stems gently, keeping the caps intact. Chop the stems finely and set them aside.
  • In a mixing bowl, combine the chopped mushroom stems, Italian-style breadcrumbs, grated Parmigiano Reggiano, minced parsley, thyme, garlic, salt, and black pepper. Drizzle in the extra virgin olive oil and mix until everything is evenly coated and the mixture resembles wet sand.
  • Using a spoon, generously fill each mushroom cap with the breadcrumb mixture. Press it down lightly to ensure it stays in place.
  • Place the stuffed mushroom caps on your baking sheet. Make sure they’re spaced apart to allow for even cooking.
  • Pour 2 tablespoons of water around the mushrooms on the baking sheet to create steam. Lightly spray the tops of the mushrooms with olive oil spray for an extra crispy finish.
  • Bake in the preheated oven for about 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
  • Once out of the oven, let them cool for a couple of minutes before serving. These mushrooms are best enjoyed warm!

Notes

  • Use panko or gluten-free breadcrumbs as a substitute for Italian-style breadcrumbs.
  • Try Pecorino Romano or nutritional yeast instead of Parmigiano Reggiano for dairy-free options.
  • Fresh herbs like basil or cilantro can replace parsley for varied flavors.
  • Broil the mushrooms for the last few minutes if you prefer a crunchier topping.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to keep topping crispy.
Keyword Appetizer, Easy, Quick, Vegetarian