1-Getting started with this recipe is a breeze, and you’ll be amazed at how quickly it comes together. First, gently wipe dirt off the mushrooms with a clean towel to preserve their texture; avoid soaking them in water as that can make them soggy. Next, remove the stems from the mushroom caps, discard any tough ends, and finely chop the rest to use in your filling.

2-Heat 2 tablespoons of olive oil in a skillet over medium heat, then sauté the shallots or onion, garlic, chopped stems, and parsley with a pinch of salt until softened, which takes about 5-7 minutes. In a bowl, combine this sautéed mixture with the breadcrumbs, parmesan cheese, oregano, salt, and pepper to create your stuffing. For a fun variation, if you’re into experimenting, check out this recipe for crispy tomato stuffed mushrooms on our site for more ideas on fillings.

3-Stuff each mushroom cap as fully as possible with the mixture, pressing it down to make it compact don’t worry if some falls off, as it will crisp up in the oven. Place the stuffed mushrooms in a baking dish, drizzle with the remaining 2 tablespoons of olive oil, and cover with foil. Bake at 375 degrees Fahrenheit for 20 minutes covered, then uncover and bake for another 10-15 minutes until golden and bubbly. Once done, let them cool slightly and serve hot or warm for the best flavor.