Herb-Stuffed Mushrooms with Garlic and Parmesan

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Juicy mushroom caps filled with a fragrant mixture of herbs, garlic, and Parmesan cheese, baked until golden and bubbling. This Mediterranean Christmas recipe (vegetarian), ready in about 40 minutes, pairs large white mushrooms, olive oil, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 90 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 24 caps large white mushrooms, stems removed and chopped
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1/2 cup Parmesan cheese, grated
• 1/4 cup breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp lemon juice

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a skillet, heat 3 tbsp olive oil over medium heat and sauté 4 minced garlic cloves and chopped mushroom stems for 3-4 minutes until fragrant and softened.
2. Step 2: Remove from heat and stir in 1/4 cup chopped fresh parsley, 1 tbsp fresh thyme leaves, 1/2 cup grated Parmesan cheese, 1/4 cup breadcrumbs, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon juice until combined.
3. Step 3: Spoon the herb mixture evenly into 24 cleaned mushroom caps arranged on a baking sheet.
4. Step 4: Bake mushrooms for 20-25 minutes until tops are golden and filling is bubbling.
5. Step 5: Serve warm as a flavorful appetizer or side dish.