Description
Juicy whole mushrooms roasted until tender and filled with melted mozzarella, garlic, and fresh parsley. A simple yet irresistible appetizer that is golden, cheesy, and packed with comforting flavor.
Ingredients
Scale
- 16 large button mushrooms, stems removed
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, gently toss the mushroom caps with olive oil, minced garlic, salt, and black pepper until evenly coated.
- Lightly grease a baking dish and arrange the mushrooms cap side up so they sit snugly.
- Fill each mushroom cap generously with shredded mozzarella, pressing lightly so it stays in place.
- Bake for 18 to 20 minutes, until the mushrooms are tender and the cheese is melted and lightly golden.
- Sprinkle freshly chopped parsley over the hot mushrooms.
- Serve warm and enjoy while the cheese is still melty.
Notes
- For extra browning, broil for the last 1 to 2 minutes.
- If mushrooms release excess liquid, carefully drain halfway through baking.
- Freshly shredded mozzarella melts more smoothly than pre-shredded.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 4 mushrooms
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg