Thanksgiving Made Easy: Stuffed Garlic & Parmesan Mushrooms

If you’re looking for a quick, crowd-pleasing appetizer to add to your Thanksgiving spread, these stuffed mushrooms are an easy win. Each bite combines earthy mushrooms with a buttery, garlicky filling made from herbs, Parmesan, and crisp panko breadcrumbs. They’re the kind of small bite that disappears fast: warm, flavorful, and just indulgent enough to feel festive.

Best of all, they come together in under 40 minutes and can be prepped ahead, freeing up precious oven space for the main event. You can assemble them the morning of Thanksgiving, then pop them in the oven just before guests arrive. Simple, elegant, and packed with flavor, this recipe is proof that a few pantry staples can create something special.

Stuffed Garlic & Parmesan Mushrooms Recipe

Make these ahead for stress-free entertaining. Assemble and refrigerate the filled mushrooms up to a day in advance, then bake just before serving for perfectly warm, cheesy bites that taste fresh from the oven.

Yield: 12 servings
Active Time: 15 minutes
Total Time: 35 minutes

Ingredients:
2 containers brown mushrooms
3 tablespoons Thrive Market Olive Oil, divided
½ small yellow onion, finely chopped
2 cloves garlic, minced
½ cup panko breadcrumbs
¾ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 teaspoon sea salt
¼ teaspoon ground black pepper

Instructions:
Preheat the oven to 375°F and line a baking sheet with aluminum foil; grease lightly with cooking spray. Clean the mushrooms, then remove and finely chop the stems.

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and chopped stems and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 1 more minute, then remove from heat. Add the panko, Parmesan, parsley, chives, salt, and pepper, stirring until the mixture is evenly combined.

Place the mushroom caps on the prepared baking sheet and spoon a generous amount of filling into each, leaving a slight mound. Drizzle lightly with the remaining olive oil. Bake for 15 to 20 minutes, until the mushrooms are tender and the tops are golden brown. Serve warm as an appetizer.