Ingredients
• 20 oz (570g) large white or cremini mushrooms
• 1 tbsp olive oil (plus more for brushing)
• ½ lb (225g) ground beef (or plant-based crumbles)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ¼ cup breadcrumbs (or crushed crackers)
• ½ cup shredded cheddar or mozzarella cheese
• 1 egg, beaten (helps bind)
• 1 tsp Worcestershire sauce (or soy sauce for GF)
• 1 tsp Italian seasoning
• Salt & black pepper to taste
• Optional: 2 tbsp grated Parmesan cheese (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove stems from mushrooms and chop finely (save for filling). Wipe caps clean. Brush insides with olive oil and place on the tray.
- In a skillet over medium heat, warm 1 tbsp oil. Sauté onion and chopped mushroom stems 5–6 minutes until soft. Add garlic and cook 30 seconds more.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in breadcrumbs, cheese, egg, Worcestershire, Italian seasoning, salt, and pepper. Mix well and let cool slightly.
- Spoon mixture into mushroom caps, mounding slightly.
- Top with Parmesan if using.
- Bake 18–22 minutes, until mushrooms are tender and filling is golden.
- Serve warm as an elegant starter with toothpicks or alongside a crisp green salad!
✨ Perfect for:
• Game day snacks
• Holiday parties
• Weeknight sides with a twist
💡 Make ahead: Assemble unbaked stuffed mushrooms and refrigerate up to 24 hours. Add 2–3 mins to bake time.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 20 mins , Total Time : 40 mins , Servings : 20 mushrooms , Calories : 50 per mushroom , Net Carbs: 2g , Fats: 3g , Protein: 4g