Mushroom Parmesan

These stuffed mushrooms use a trick that keeps everything moist: a quarter inch of water in the bottom of the baking dish. As the mushrooms bake, they release their own liquid into that shallow pool, and the steam rising up keeps the caps tender while the Parmesan and bread crumb filling crisps on top.

The filling is built from the chopped mushroom stems themselves, mixed with minced garlic, parsley, oregano, grated Parmigiano-Reggiano, and bread crumbs. Nothing wasted. The stems give the stuffing a meaty, earthy base that the cheese and herbs build on.

Olive oil drizzled over the caps before baking does double duty. It helps the exposed mushroom skin turn golden and slightly caramelized, and it seeps into the filling to keep the bread crumbs from drying out into a dusty, crumbly mess.

Pro Tips

• Choose mushrooms with wide, deep caps so you have room for a generous mound of filling. Button mushrooms work, but cremini have more flavor.
• Don’t wash mushrooms under running water. They absorb liquid like sponges. Wipe them clean with a damp paper towel instead.
• Use freshly grated Parmigiano-Reggiano, not the pre-shredded stuff from a can. The flavor difference is enormous.

Variations

• Italian sausage stuffed: Add cooked, crumbled Italian sausage to the filling for a heartier appetizer.
• Gluten-free version: Swap bread crumbs for almond flour to keep the texture while ditching the gluten.