Skip to content

The appetizer, Regional

Garlic and parsley stuffed mushrooms

Garlic and parsley stuffed mushrooms are a classic appetizer for 6 people, needing only 25 minutes of hands-on work. The filling comes together the day before and the caps get stuffed the morning of, so all that's left is baking them right before guests arrive. This easy recipe costs €1.10 per person, and the trick is packing the soft butter filling into a small dome on each cap.

Little golden mushroom caps that smell like garlic and butter, your guests will grab three before they've even taken off their coats.

Garlic and parsley stuffed mushrooms
For
6 people
Work
25 min
Total time
45 min
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.10
Calories per person
130 kcalcalculated by Kiloach, your weight coach

Golden, tender mushroom caps filled with a garlicky parsley stuffing that softens slightly as you bite in, with that round butter flavor and a crisp breadcrumb crust on top. Nothing complicated here, just a smell that fills the kitchen and makes everyone hungry before dinner even starts.

This is the appetizer you want for a dinner with friends or a family meal, the one you set on the coffee table with a glass of white wine while everyone's still arriving. It works through fall and winter and into spring too, and kids like it just as much, no heat and no surprises.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps
  2. The same day 2 steps
  3. Before the guests arrive 1 step, 18 min
  4. When it's time to serve 1 step

The day before, chop the stuffing and keep it in a sealed container in the fridge. The morning of, stuff the mushroom caps and store them covered in the fridge. Right before guests arrive, pull the pan out for twenty minutes, then bake for eighteen minutes, and plate them at serving time with a sprig of parsley.

The ingredients

6 people

Fruits and vegetables

  • Medium button mushrooms 24
  • Garlic 4 cloves
  • Flat leaf parsley 1 bunch

Pantry

  • Breadcrumbsoften in the pantry 60 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Soft butter 50 g

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Remove the stems from the mushrooms, wipe the caps with a damp cloth, then finely chop the stems with the garlic and parsley.

    Never rinse mushrooms under water, they soak it up and release juice while baking.

  2. Mix this chopped mixture with the breadcrumbs, soft butter, salt and pepper until you get a soft paste, and keep it chilled in a container.

    The butter should be soft but not melted, otherwise the filling turns greasy and won't hold in the caps.

The same dayDuring the day, whenever you get a moment.

  1. Fill each cap by pressing the stuffing firmly with the back of a spoon, and arrange them on a baking sheet lined with parchment paper.

    Shape a small dome, it browns better than a flat filling.

  2. Drizzle with a little olive oil and cover the pan with plastic wrap, then refrigerate until your guests arrive.

    Take the pan out 20 minutes before baking, the mushrooms will cook more evenly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake at 200°C until the breadcrumbs turn golden brown. 18 min

    If the top browns too fast, loosely lay a sheet of parchment paper over it.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the warm mushrooms on a platter and top each one with a sprig of parsley.

    Let them rest for 3 minutes, the filling holds together better and no one burns their mouth.

Our tips to get it right

  • Pick firm button mushrooms of even size, they'll cook at the same rate and stand up straight on the pan.
  • If your filling feels a bit dry, add a spoonful of olive oil rather than more butter, it stays soft without turning greasy in the oven.
  • Pack the mushrooms tightly against each other on the pan, they hold their shape better and lose less juice.

The variations

  • Swap the breadcrumbs for gluten free breadcrumbs, the taste and texture stay exactly the same.
  • Stir 30g of grated parmesan into the filling for a richer version, great for a holiday spread.
  • For a faster version, buy mushrooms with the stems already removed from a tray, you save ten minutes of prep with no change to the result.

What to serve it with

  • A glass of dry white wine
  • Toasted bread crostini
  • A board of cured meats and cheese

Storage

The raw filling keeps for 2 days in the fridge in a sealed container. Cooked mushrooms keep for 2 days in the fridge and reheat in a few minutes in the oven, though they lose a bit of their crispness. Freezing isn't recommended, the mushrooms turn watery.

Questions about this recipe

Can I use a different kind of mushroom instead of button mushrooms?

Yes, cremini or small brown mushrooms work well, as long as you keep a similar size for even cooking. Avoid very large mushrooms, they take too long to cook through.

How do I keep the mushrooms from releasing too much water?

Never rinse them under water, just wipe them with a damp cloth. Water left on the caps turns into juice during baking and waterlogs the stuffing.

Can I make this dairy free by skipping the butter?

Yes, swap the soft butter for the same amount of olive oil, the filling will taste a little less rich but will hold together in the caps just as well.

How many mushrooms should I plan per person?

Count about 4 mushrooms per person if they're the only appetizer, a bit fewer if you're serving other nibbles alongside.

Can garlic and parsley stuffed mushrooms be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 2 steps, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make garlic and parsley stuffed mushrooms?

Allow 45 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in garlic and parsley stuffed mushrooms?

About 130 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does garlic and parsley stuffed mushrooms cost?

About €1.10 per person, that's €6.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Alsatian cheese tart The dessert

Regional

Alsatian cheese tart

  • 35 min of work
  • Prepared the same day
  • Easy, €1.20 per person

350 kcalcalculated by Kiloach

Appetizer recipes for entertaining

See all