30-Minute Herb-Stuffed Mushrooms
Herb-stuffed mushrooms may not be the flashiest, most photogenic appetizer, but they’re undeniably delicious - a crowd-pleasing vegetarian bite perfect for any gathering. The garlicky, herb and breadcrumb filling is inspired by the subtle anise notes of classic escargot butter, giving each mushroom a rich, aromatic flavor.
Servings 8
Calories 120kcal
Ingredients
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- ¼ cup minced shallots
- 2 teaspoons lemon juice
- ¼ cup chopped flat-leaf parsley
- 3 tablespoons chopped chives
- 1 tablespoon chopped tarragon
- ½ cup panko breadcrumbs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1½ pounds baby bella mushrooms stems removed
Instructions
- Heat oven to 425ºF (220ºC). In a small saucepan, add the butter and allow to melt. Add the garlic and shallots and let cook until the shallots are soft, about 5 minutes.
- Remove from heat and stir in the lemon juice, parsley, chives, tarragon and breadcrumbs. Season to taste with salt and pepper.
- Arrange the mushrooms on a baking sheet, stem-side up. Season with salt. Fill the cap with a spoonful of the breadcrumb mixture.
- Bake until the breadcrumb mixture is golden, about 15 minutes. Let cool slightly and serve.
Notes
Choose mushrooms that are similar in size for even cooking.
Nutrition
Calories: 120kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 36mg | Potassium: 462mg | Fiber: 1g | Sugar: 2g | Vitamin A: 507IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg
