Cilantro Parmesan Stuffed Mushrooms

This is what happens when you keep a dish aside to photograph later for a blog post without a note saying to not eat anything. Yes, what started off as a plate full of beautifully arranged Parmesan Cilantro stuffed mushrooms had two lonely mushrooms looking for a tummy! I guess on the bright side, they must have been delicious because if I didn’t come back to the kitchen in time these two babies would have been inhaled too.

I am a fan of small bites. It is easy for the kids to pick the food up; you can use these small bites for lunch or afternoon/after school snack or a playgroup snack. These crispy mushrooms definitely appeal to the younger kids who have a preference towards crunchy taste. Also, did you know that Mushrooms are a great source of Vitamin D?

Cilantro Parmesan Stuffed Mushrooms (makes about 20-25 mushroom bites)


20-25 small (bite) sized white Mushrooms

1 medium diced red onion

2 garlic cloves finely chopped

1/4 cup chopped Cilantro (both leaves and stems)

½ cup Breadcrumbs

½ cup freshly grated Parmesan Cheese

1 tsp salt

2 tbsp olive oil


1)      Wash mushrooms and gently twist off the stems. Chop mushrooms stems.

2)      Sprinkle little salt in Mushroom cavity.

3)      Rub oil (approximately 1 tbsp) on the outside of the mushrooms.

4)      Heat a pan on medium heat and add the oil. Add chopped garlic and onion and sauté until onion becomes translucent.

5)      Add chopped mushroom stems, cilantro, and salt and cook for 2 minutes. Remove from heat.

6)      Mix in the breadcrumbs and the grated parmesan cheese.

7)      Stuff the mushrooms with above stuffing. Heat oven to 350 degrees. Put stuffed mushrooms in oven for 20-25 minutes. Remove from oven. Serve warm.



  1. Ha ha, this happens to me sometimes too! These look great.

  2. amee says:

    I like that you put cilantro in these!!! i HEART cilantro. i have had to take a few pics but couldn’t sometimes b/c the food was gone too!! then i had to remake it!

  3. Brooke says:

    ok, the cilantro is what made me worry in this recipe! I’ve never paired mushrooms with cilantro. I like cilantro in salsa, and in a Russian Lamb stew recipe I have, but I don’t generally use parmesan or mushrooms with cilantro.

  4. Rashmi says:

    Brooke – If you do try this recipe, let me know what you think of it. Using cilantro leaves and stems makes it tasty. I would also add that if you are making this for the adults you could add a few of the indian spices such as garam masala.

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