- Food: Stuffed Mushroom
- Writer: Nicolas Wilson
- Content type: Food Blog
These simple stuffed mushrooms will impress your guests at your next gathering! Over luscious roasted mushrooms, the savory, crunchy filling is excellent.
In our house, stuffed mushrooms are a difficult topic. This is why:
When I make a batch of cookies out of the oven, I choose one to try. I take a mouthful, relishing the crisp, umami topping that coats the luscious roasted mushroom.
Then I reach for a second, but the rest have most likely already vanished! Most mushroom recipes are favorites of Jack’s, and these stuffed mushrooms are no exception.
But I can’t say I blame him. The filling, which is made out of panko bread crumbs, pecorino, pine nuts, sun-dried tomatoes, parsley, and garlic, provides a crisp contrast to the soft mushrooms.
And, fortunately, they’re simple to manufacture. All I have to do to make another batch is stir together more filling, stuff it into cremini mushroom caps, and bake!
But seriously, I can’t say enough good things about this stuffed mushroom recipe. It’s not only delicious, but it’s also festive, with components in red, white, and green.
These stuffed mushrooms would make wonderful bite-sized appetizers for your next holiday gathering — just make sure you have enough ingredients on hand to create a second batch in case the first one goes missing!
Stuffed Mushrooms: A Step-by-Step Guide
Clean and stem the mushrooms first. Remove and discard the mushroom stems gently, being careful not to damage the mushroom caps.
Then wipe the mushroom caps clean with a damp paper towel and spread them cavity-side up on a parchment-lined baking sheet. Drizzle olive oil over the mushroom caps and season generously with salt and pepper.
Make the filling next. Grated cheese, sun-dried tomatoes, parsley, panko bread crumbs, garlic, pine nuts, salt, and a few grinds of black pepper are combined in a mixing bowl.
Fill each mushroom after that. Fill the mushroom cavities with the filling, gently heaping it as high as you can. Some of the fillings will fall off as you spoon them onto the mushrooms.
That’s fine! Make every effort to stuff each mushroom with as much filling as possible.
After that, bake! Drizzle a generous amount of olive oil over the stuffed mushrooms and bake for about 20 minutes, or until the mushrooms are soft and the filling is golden brown. Allow them to cool somewhat before eating.
Recipe Suggestions for Stuffed Mushrooms
- More stuffing = bigger mushrooms. Is there anything else I can say? For this dish, use the largest cremini mushrooms you can find. They’ll hold more of the breadcrumb mixture than little ones, and piling the contents into them will be easier.
- Finely chop your filling components. Each bite of the greatest-filled mushrooms has a little bit of everything. Prepare your filling ingredients by chopping them into small pieces that will mix evenly. Use a Microplane zester or the smallest holes on a box grater to grate the cheese, which should be equivalent in size to the pine nuts.
- Don’t forget to season the mushrooms with salt and pepper. This is a simple step to skip! Drizzle the mushroom caps with olive oil and season with salt before stuffing them. This little step elevates the stuffed mushroom recipe to new heights.
- Make supper for them! These stuffed mushrooms make a great party appetizer, but we also eat them for dinner on occasion. Serve with a large scoop of herbed farro or quinoa on the side!
|Serves: 6 to 8|
These stuffed mushrooms are a show-stopping appetizer for your next party! They’re best served warm, so prepare them right before serving.
- ½ cup panko breadcrumbs
- ½ cup grated pecorino cheese
- ¼ cup chopped oil-packed sun-dried tomatoes, about 4
- ½ cup finely chopped parsley, plus more for garnish
- 2 tablespoons pine nuts
- 2 garlic cloves, minced
- ¼ teaspoon sea salt, more for sprinkling
- Freshly ground black pepper
- 20 to 24 large cremini mushrooms, stemmed
- Extra virgin olive oil, for drizzling
- Pinches of red pepper flakes, optional
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt, and several grinds of pepper in a medium mixing bowl.
- Place the mushrooms on the baking sheet, cavity side up. Drizzle olive oil over the mushrooms and season with salt. Fill the mushrooms with the filling, brush with extra olive oil, and bake for 18 to 22 minutes, or until the mushrooms are soft and the filling is golden brown.
- Serve garnished with parsley and a pinch of red pepper flakes, if desired.