Discover my grandmother's time-tested recipe for garlic stuffed mushrooms—simple, affordable, and packed with flavor. Button mushrooms are available year-round, making this a go-to dish anytime.
With just a handful of pantry staples, you'll create an appetizer or side that's sure to impress. As someone who's prepared this countless times in my own kitchen, I can vouch for its reliability and taste.
Contents 1. Preheat your oven to 180°C (th. 6).
2. Remove the stems from the mushrooms.
3. Wipe the caps with a damp paper towel.
4. Cut off the stem ends and discard.
5. Clean the stems with a small knife.
6. Chop them into small pieces.
7. Peel the garlic and shallots.
8. Finely mince the garlic and shallots.
9. Heat 1 tablespoon of olive oil in a pan.
10. Add the shallots, garlic, and chopped mushroom stems.
11. Cook for 10 minutes over low heat, stirring frequently.
12. Rinse and chop the parsley.
13. Crumble the breadcrumbs.
14. In a bowl, combine the cooked mushroom mixture, parsley, and breadcrumbs.
15. Stir in the egg yolks.
16. Season with salt and pepper.
17. Mix thoroughly.
18. Stuff the mixture into the mushroom caps.
19. Arrange in a baking dish.
20. Drizzle with remaining olive oil.
21. Bake for 10-15 minutes, basting with juices occasionally.
Your garlic stuffed mushrooms are ready—golden, aromatic, and perfect. Quick, economical, and versatile: enjoy hot as a main or warm as an appetizer.
This foolproof recipe delivers restaurant-quality results at home, just as Grandma intended.
