I love mushrooms.
I made these mushrooms as an appetizer for my husband and myself. It was our anniversary and we stayed home and ate appetizers and drank champagne. We each made a few appetizers and this one was my favorite (the most garlic!).
These big, juicy shrooms are stuffed with parmesan, pine nuts, garlic and basil and drizzled with garlicy butter, then baked until golden and tender. Who needs dinner when you’ve got these!
Here’s How to Make them:
First, gently wipe the mushrooms and remove the stems. Save about half of them.
Melt the ghee (or butter) and stir in half the garlic and olive oil. Drizzle over the mushrooms letting it puddle in the middle.
Bake at 350° for about 10 to 12 minutes, or until the mushrooms are getting soft.
Next, chop up the stems and sauté them lightly in a little more ghee and the remaining garlic. Add the basil, breadcrumbs and pine nuts. Remove from the heat and stir in the bread crumbs and half the parmesan cheese.
Stuff each mushroom hollow with the mixture and bake again for about 15 minutes.
The cheese will be melting.
Top the mushrooms with the remaining cheese and broil until it’s melted and golden.
Serve hot – and make sure there are napkins!
© Copyright 2019 The Lazy Gastronome
Delicious appetizers bursting with flavor
- 12 very large brown crimini mushrooms
- 1-1/2 Tablespoon ghee (or butter)
- 1 Tablespoon minced, fresh garlic
- 2 Tablespoons Olive oil
- 1 cup shredded fresh parmesan cheese
- 1/4 cup pine nuts
- 1 Tablespoon fresh, minced basil (or 2 teaspoons dried, crushed)
- 1/4 cup bread crumbs
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Gently wipe the mushrooms and remove the stems. Save about half of them.
-
Melt 1 Tablespoon of ghee (or butter) and stir in half the garlic and olive oil. Drizzle over the mushrooms letting it puddle in the middle.
-
Bake at 350° for about 10 to 12 minutes, or until the mushrooms are getting soft.
-
Next, chop up the stems and sauté them lightly in a little remaining ghee and the remaining garlic. Add the basil, breadcrumbs and pine nuts. Remove from the heat and stir in the bread crumbs and half the parmesan cheese.
-
Stuff each mushroom hollow with the mixture and bake again for about 15 minutes. The cheese will be melting.
-
Top the mushrooms with the remaining cheese and broil until it's melted and golden.
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Serve hot - and make sure there are napkins!
Note: You can bake the mushrooms in any dish that will hold them upright. Escargot bakeware is perfect. It has little hollows you can set the mushrooms in and they won’t roll.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
And if you like oysters, here’s another variation – 
Those look delicious! I just love stuffed mushrooms. Pinned.
Thanks! And thanks for stopping by.
Garlic and mushrooms! I can get behind this!
I’d have to switch out the pine nuts for, say, chopped water chestnuts of about the same size (a severe sensitivity to the former) but I’m sure it could be done. They do look delish!!!! And, thank you for sharing this great idea and recipe with Fiesta Friday!
You could switch the pinenuts out or leave them out all together. Maybe some chopped almonds – Thanks for stopping by.
Oh, I’ll be definitely trying these, they sound delicious!
Thank you for sharing at The Really Crafty Link Party. Pinned.
Thanks Teresa – they were pretty darned good! Thanks for stopping by.
These look really tasty. I’ll have to give it a try. We’d love it if you would share your post to our brand new link party. Here is a link in case you are interested! https://handmadeweekly.com/handmade-otherwise-link-party-week-1/
Thanks Hannah – I’ll head on over and check it out. Thanks for the invite!
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