This Parmesan crusted Baba Ganoush stuffed mushrooms are a must-have party appetizer. These bite-sized healthy snacks are quick and easy to prepare and crowd-pleasing with its herb seasoning and creamy filling.
Do you have a celebration coming up and don’t know what to serve as appetizers? Look no further…
These finger food party snacks are the way to go if you want to impress your guests. They look gourmet, and definitely taste gourmet but not the price what you pay at a gourmet fine dining restaurant. This Italian and Mediterranean fusion appetizer blends the creamy Middle Eastern Baba Ganoush dip along with freshness from the Italian Parmesan cheese and herbs in a mushroom bowl.
At first glance, the fusion of baba ganoush with stuffed mushrooms does appear unorthodox, but the smoky roasted eggplant and tahini, infused with garlic and extra-virgin olive oil elevates the rich flavors in this dish. Throw in some mushrooms and cheese, and you have a party.
The baba ganoush stuffed mushrooms can be prepared well in advance and baked in the oven as soon as your guests arrive. It does give you that extra time to chit-chat if you are looking for something less of a hassle to prepare. I can surely guarantee that your guests will be asking for the recipe, and you definitely know where to point them too.
The best part of this recipe is there is no wastage, as you prepare the filling mixture with the mushroom stems and stuff it in the mushroom caps. Moreover, with such good flavor, your plates will be wiped out in seconds, or I rather say baking dish as you do not need plates for these bite-size delights. By all means, you can either use store-bought baba ganoush, but I would highly recommend trying out this easy homemade Baba Ganoush recipe with just a few steps. Trust me, it's truly worth going that extra mile.
Keep scrolling to see how these over-baked appetizers are made. Also, keep an eye out for any tips and tricks in the process.
Ingredients
Herbs and Spices: fresh parsley, salt
Liquids: olive oil
Regular ingredients: cremini mushrooms, garlic, bread crumbs
Specialty ingredients: Baba Ganoush, Parmesan cheese
See recipe card for quantities.
Walk through the Recipe
Let’s start off by removing the stems from the cleaned mushrooms.
We make sure to break the stems all the way through to reveal a hollow mushroom.
We sauté the finely chopped mushroom stems with olive oil and garlic in a pan until the water has evaporated.
In a bowl, we add the garlicky mushroom mixture and our freshly prepared homemade baba ganoush and mix it well.
We then grab another bowl and mix bread crumbs, parmesan cheese, parsley and season it with salt.
We now scoop the baba ganoush mixture into the mushroom after brushing the mushroom cap with olive oil.
After arranging the mushrooms in the baking dish, we add a nice heap of the Parmesan bread crumbs.
We bake the mushrooms for 20 minutes in the oven at 400°F or until the mushrooms are tender with a golden crust of Parmesan bread crumbs.
Once baked, we let it rest for a few minutes to cool before serving. There you have it, enjoy this savory and crunchy appetizer.
Substitutions
You can replace some of the ingredients in the recipe to suit what you have at home.
- Cremini mushrooms: button mushrooms, portobello mushrooms
- Bread crumbs: Italian bread crumbs which include all the herbs and cheese. You can also add extra parmesan to the bread crumbs for more flavor
- Parmesan cheese: Pecorino Romano cheese, Grana padano
Tips
- Select the right mushrooms: Choose firm mushrooms with a uniform size like white or cremini. Larger mushrooms like portobello will work too.
- Clean the mushrooms thoroughly: Remember to remove any dirt or debris from the mushrooms and use a damp paper towel to clean it. The mushrooms may absorb water if you decide to wash it under running water.
- Brush with olive oil: Slightly brush the outer cap of the mushroom with olive oil for even cooking and a rich flavor.
- Preheat the oven: Preheating the oven will allow your mushrooms to cook faster and evenly at a set temperate and will not turn soggy.
- Do not overcrowd the baking dish: Bake the mushrooms in batches if required as overcrowding the baking dish will not allow the mushrooms to cook evenly.
FAQs
It‘s best to use a damp cloth or paper towel to wipe off any dirt or debris on the mushrooms instead of running it under water as it may absorb moisture and become watery.
Yes, you can clean the mushrooms in advance, prepare the baba ganoush mushroom stuffing and store it in the refrigerator. Assemble and bake just before serving to ensure they are hot and fresh, and maintain their texture.
Absolutely! Store-bought baba ganoush is a convenient option, however, if you have homemade baba ganoush, it can add an extra layer of flavor to the dish.
Yes, you can reheat leftover baba ganoush stuffed mushrooms in the oven or microwave until they are warmed through. Be mindful to not overheat the mushrooms as it can become mushy if overheated.
Baba ganoush stuffed mushrooms is a versatile appetizer which can be served for various occasions, including parties, gatherings, holidays, thanksgiving and special dinners. They're sure to impress your guests.
Related Recipes
Looking for other recipes like this? Try these:
- Prawns Koliwada (Mumbai-style spicy fried shrimps)
- Jerk Chicken Quesadilla
- Sumac Fries
- Crispy Brussels Sprouts Recipe (Indian style)
Fusion Recipes
Try out some of our specialty recipes:
- Jerk Shrimp Pasta (Rasta Pasta Recipe)
- Easy Crab Rangoon Egg Rolls
- Burnt Garlic Fried Rice
- Cevapi Sliders with Ajvar
Recipe
Baba Ganoush Stuffed Mushrooms
Ingredients
- 12 large large white or cremini mushrooms
- ½ cup cup baba ganoush, homemade
- 2 cloves garlic, minced
- ¼ cup breadcrumbs, plain or seasoned
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley
- Olive oil
- Salt to taste
Instructions
- Preheat your oven to 400°F. Remove the stems from the cleaned mushrooms. Finely chop the stems. In a pan, heat olive oil and sauté the minced garlic along with the chopped stems for 5-7 minutes or until all the water has evaporated
- In a bowl, combine the sauteed garlic-mushroom and baba ganoush and mix it well together
- In another bowl, mix bread crumbs, parmesan cheese, parsley and season it with salt
- Brush the outside of each mushroom cap with olive oil and spoon the baba ganoush mixture into each mushroom. Arrange the mushrooms in the baking sheet and add a teaspoon of the Parmesan bread crumbs over the baba ganoush filling
- Bake in the oven for 20 minutes. Remove the stuffed mushrooms from the oven and let them cool slightly. Garnish with fresh parsley before serving
Kurt
Ohhh man, these came out so well. Really loved the recipe