These stuffed mushrooms have been a mainstay on my Thanksgiving menu for many years, and they always seem to please my dinner guests. They’re so simple that I decided to skip them one year, much to the disappointment of everyone at the table. I haven’t made the same mistake again, though, and I continue to make them every year.
The recipe is so easy that it almost seems like something is missing. Feel free to add some parsley or mixed Italian herbs for a little extra flavor, but it’s not really necessary, as the recipe is pretty perfect as is.
I could make a whole meal out of these stuffed mushrooms, but they’re a great side dish, and they’re the perfect appetizer for parties, too.
Garlicky Stuffed Mushrooms
- 12 to 16 large cremini or button mushrooms
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- Salt and black pepper
- 1/4 cup dried breadcrumbs (I use gluten-free bread crumbs)
- Vegetable stock or water
- Preheat the oven to 400 degrees.
- Remove the stems from the mushroom and chop them up into very small pieces.
- Heat the oil in a skillet over medium heat. Add the garlic and cook until softened, 1 minute. Add the mushrooms stems and salt and pepper to taste. Cook, stirring until the mixture is softened, and well combined, about 10 minutes. Add stock or water if the mixture dries out.
- Remove from the heat and mix in the breadcrumbs. Add a little stock or water if the mixture seems too try.
- Add a little stock or water to the bottom of a shallow baking pan or casserole dish. Stuff the mushroom caps with the stuffing and arrange them in the pan. Bake until the mushrooms are tender and the stuffing is hot, about 20 minutes.