Blackrock Recipes & kitchen supply
Sign in Cart 0

No. 0523 American Free recipe

Melty Cheese Mushroom Caps with Garlic and Parsley

Meaty mushroom caps roast until their edges darken and their juices concentrate, then get filled with a garlicky breadcrumb mixture and a blanket of cheese that bubbles into golden pools. Scattered with parsley, they are a fuss-free appetizer that disappears within minutes at any party.

4.3 from 333 cooks

Five roasted mushroom caps filled with melted cheese among garlic cloves and parsley on marble
Photo: alleksana on Pexels
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Easy
Jump to method

Method 6 steps

  1. Heat the oven to 400 F. Brush the mushroom caps with olive oil, season with salt and set cavity side up on a lined baking sheet.

  2. Melt the butter in a skillet over medium heat. Cook the chopped stems and minced garlic 4 minutes until the moisture evaporates.

  3. Stir in the panko, half the parmesan and pepper, then remove from heat.

  4. Spoon the filling into the caps and top with the mozzarella and remaining parmesan.

  5. Bake 15 to 18 minutes until the mushrooms are tender and the cheese is melted and spotted golden.

  6. Transfer to a board or marble slab, scatter parsley sprigs and a few whole garlic cloves around them and serve hot.

Tap a step to mark it done.

From the Sides, Dips & Small Plates kitchen

Around the pass

Seasoned raw sweet potato wedges lined up on a parchment baking tray before roasting
01 Seasoned raw sweet potato wedges lined up on a parchment baking tray before roasting
Meze table with hummus, creamy dips, toasted dark bread and pita on white tiles
02 Meze table with hummus, creamy dips, toasted dark bread and pita on white tiles
Rows of charred grilled corn cobs resting on fresh green husks at a grill stand
03 Rows of charred grilled corn cobs resting on fresh green husks at a grill stand

Cook next

More from Sides, Dips & Small Plates

The whole kitchen