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Garlic Parmesan Stuffed Mushrooms with Caramelized Onions

This delightful recipe features earthy mushrooms filled with a rich mixture of garlic, Parmesan, and caramelized onions, creating a comforting and elegant dish perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, European
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Stuffed Mushrooms
  • 16 oz fresh button or cremini mushrooms Choose firm, unblemished mushrooms for the best flavor.
  • 1 cup Parmesan cheese, grated Use high-quality, freshly grated Parmesan for a rich flavor.
  • 4 cloves garlic, minced Fresh garlic enhances the dish with its aromatic goodness.
  • 2 tablespoons olive oil Extra virgin olive oil offers the best flavor and health benefits.
For the Caramelized Onions
  • 2 large onions, thinly sliced Sweet onions like Vidalia work fabulously for caramelization.
  • 1 tablespoon butter Adds richness to the onions as they cook.
  • to taste salt and pepper Enhances the overall flavor balance.
Optional Garnish
  • to taste fresh parsley, chopped For a pop of color and freshness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Clean the mushrooms gently with a damp cloth to remove any dirt. Carefully remove the stems and set aside the caps for stuffing.
Caramelize the Onions
  1. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring often, for about 20-25 minutes until the onions are golden brown and tender. Lower the heat if they start to brown too quickly. Once done, remove from heat and set aside.
Make the Filling
  1. In a mixing bowl, combine the mushroom stems, garlic, caramelized onions, and 1 cup of grated Parmesan cheese. Incorporate 2 tablespoons of olive oil and mix well until all ingredients are evenly distributed.
Stuff the Mushrooms
  1. Take each mushroom cap and fill it generously with the prepared stuffing. Press down lightly to ensure the filling adheres well.
Bake
  1. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, or until the mushrooms are tender and the tops are golden and bubbly.
Serve
  1. Once removed from the oven, allow them to cool for a few minutes. Garnish with fresh parsley for an added touch of freshness, and serve warm.

Notes

Feel free to experiment with different cheeses or add cooked sausage or ground turkey for added protein. The stuffed mushrooms can be prepared a day in advance and stored in the fridge. Leftovers should be kept in an airtight container for 3-4 days in the refrigerator. Reheat in the oven for the best results.