Broccoli & Parmesan Stuffed Mushrooms

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All Photos © Christine Elise McCarthy 2013

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These guys are really easy to throw together & even easier to pop in your mouth.  The only suggestion I have is that maybe you buy loose mushrooms rather than a package so you can pick out exclusively large ones.   They will shrink when you cook them so smaller mushrooms become really to small to stuff.  Other than that – the ingredients are forgiving.  And chopped veggies & any cheese – even vegan cheese – would work.  Use your imagination.  Here are two other variations – Mushrooms Stuffed Two Ways – with Garlic & Parmesan or Spinach & Gorgonzola.




Broccoli & Parmesan Stuffed Mushrooms


20 large mushrooms

1 cup broccoli – chopped fine

5 scallions – diced

2 garlic cloves – minced

1/4 cup breadcrumbs or panko plus extra for sprinkling

1/4 cup grated Parmesan (or vegan alternative)

1/4 cup parsley – chopped – plus extra for garnish

Olive oil


Parchment paper

Cooking spray



Heat the oven to 40 degrees.

Line a cooking sheet with parchment paper.

Remove the stems from the mushrooms & place the caps stem-side DOWN on the parchment.  Cook at 400 degrees for 10 minutes.  This will make them release excess moisture.



Chop the stems up.  Heat 1-2 TBS olive oil over medium heat & add the chopped mushroom stems, broccoli, scallions, garlic & parsley.  Saute 5 minutes or so until the vegetables are tender.  Add S&P to taste.  Put this in a bowl & mix in the cheese.  I added about 1/4 – 1/2 cup water to make the moisture stick to itself better.

When the mushrooms are done, use a clean sheet of parchment paper & put as much stuffing into each cap as you can manage & put them on the cooking sheet.  Spray with cooking spray & sprinkle with extra breadcrumbs.  Let’m cool a bit & commence to shoving them in your pie hole.





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