Ruby Tuesday's Garlic and Rosemary Stuffed Mushrooms
Elevate your appetizer game with Ruby Tuesday's Garlic and Rosemary Stuffed Mushrooms! These elegant bite-sized delights combine tender white button mushroom caps with a savory filling of minced garlic, aromatic fresh rosemary, crispy panko breadcrumbs, and nutty Parmesan cheese. Drizzled with olive oil and baked to golden perfection, they’re the perfect balance of crispy, tender, and flavorful. This quick and easy recipe, ready in just 35 minutes, is ideal for entertaining or as a light starter. Garnished with fresh parsley, these stuffed mushrooms deliver a sophisticated taste that will leave your guests coming back for more. Perfect for parties, weeknight dinners, or any time you crave a comforting, herb-infused appetizer!
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Ingredients
- 12 pieces Large white button mushrooms
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh rosemary, finely chopped
- 1 cup Panko breadcrumbs
- 0.33 cup Parmesan cheese, grated
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2
Clean the mushrooms with a damp paper towel to remove any dirt. Remove the stems, leaving the mushroom caps intact. Finely chop the stems and set them aside.
Step 3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and chopped mushroom stems, and cook for 2-3 minutes until softened. Stir in the rosemary and cook for another 30 seconds until fragrant. Remove from heat.
Step 4
In a mixing bowl, combine the garlic and mushroom stem mixture with the panko breadcrumbs, grated Parmesan cheese, salt, and black pepper. Mix well.
Step 5
Place the mushroom caps on the prepared baking sheet with the hollow side up. Drizzle the remaining 1 tablespoon of olive oil over the caps.
Step 6
Spoon the breadcrumb mixture into each mushroom cap, packing it gently but firmly to ensure it stays in place.
Step 7
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown and crispy.
Step 8
Remove the stuffed mushrooms from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley if desired and serve warm.
Nutrition Facts
| Serving size | (2999.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1204.5 |
| Total Fat 46.4g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 26.4mg | 0% |
| Sodium 1526.6mg | 0% |
| Total Carbohydrate 138.0g | 0% |
| Dietary Fiber 31.2g | 0% |
| Total Sugars 61.2g | |
| Protein 107.8g | 0% |
| Vitamin D 201.6IU | 0% |
| Calcium 421.7mg | 0% |
| Iron 17.5mg | 0% |
| Potassium 9237.5mg | 0% |
Source of Calories