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Baked Mushroom Caps with Truffle Oil and Parmesan

These baked mushroom caps are transformed into a savory, umami-rich appetizer through roasting and stuffing. Key ingredients like large button mushrooms, garlic, breadcrumbs, Parmesan, and a hint of truffle oil come together to create a crispy, tender final dish with a fragrant aroma and a golden-brown finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Modern
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 large button mushrooms preferably fresh and firm
  • 2 cloves garlic finely minced
  • 2 tbsp olive oil extra virgin preferred
  • 1/2 cup breadcrumbs panko preferred, toasted lightly in butter
  • 1/4 cup Parmesan cheese grated
  • 1 tsp truffle oil use sparingly
  • 1 squeeze lemon juice freshly squeezed

Equipment

  • Oven
  • Baking sheet
  • Pastry brush
  • Small mixing bowls
  • Paring knife

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Gently wipe the mushroom caps clean with a damp cloth and carefully remove the stems, setting them aside.
  2. Mix the minced garlic with olive oil and a pinch of salt, then use a pastry brush to generously coat the inside of each mushroom cap. This helps them brown beautifully and infuses flavor.
  3. In a small bowl, combine the toasted breadcrumbs, grated Parmesan, a splash of truffle oil, and a squeeze of lemon juice. Mix until the ingredients are evenly coated and fragrant.
  4. Gently stuff each mushroom cap with the breadcrumb mixture, pressing softly to fill the cavity without overflowing. Arrange the stuffed caps on the prepared baking sheet.
  5. Bake the mushroom caps in the oven for about 15-20 minutes, until the topping is golden brown and crispy and the mushrooms are tender and juicy.
  6. Once baked, remove the mushrooms from the oven and let them rest for 5 minutes. Drizzle with a little more truffle oil or lemon if desired, and serve warm, garnished with fresh herbs if you like.