Why You’ll Love This Recipe

These stuffed mushrooms are packed with bold flavors in every bite. The crispy panko breadcrumbs and rich pecorino cheese provide the perfect balance of texture and depth, while the sun-dried tomatoes, pine nuts, and garlic add a savory, earthy punch. The fresh parsley adds brightness to the filling, and the mushrooms themselves provide a satisfying bite. They’re simple to make, yet they feel fancy, making them a great appetizer for both casual get-togethers and more formal events.

Ingredients

½ cup panko breadcrumbs
½ cup grated pecorino cheese
½ cup finely chopped parsley, plus more for garnish
¼ cup chopped oil-packed sun-dried tomatoes (about 4)
2 tablespoons pine nuts
2 garlic cloves, minced
¼ teaspoon sea salt, plus 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C).
Remove the stems from the mushrooms and carefully chop the stems into small pieces. Set aside.
In a large bowl, combine the panko breadcrumbs, grated pecorino cheese, parsley, sun-dried tomatoes, pine nuts, minced garlic, sea salt, and freshly ground black pepper. Stir until well combined.
Heat a small skillet over medium heat and toast the pine nuts until golden brown, about 2-3 minutes. Remove from heat and set aside.
In the same skillet, add a drizzle of olive oil and sauté the chopped mushroom stems over medium heat for about 5 minutes, or until softened.
Add the sautéed mushroom stems to the breadcrumb mixture and mix well. The mushrooms will be the base of the stuffing, so make sure all the ingredients are evenly distributed.
Stuff the mushroom caps with the breadcrumb mixture, pressing the filling in gently to pack it in.
Arrange the stuffed mushrooms on a baking sheet. Drizzle them lightly with extra virgin olive oil and sprinkle with a pinch of sea salt and red pepper flakes (if using).
Bake the stuffed mushrooms for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
Garnish with extra chopped parsley before serving.

Servings and Timing

Servings: 4–6 servings (20–24 mushrooms)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Cheese options: Swap the pecorino for Parmesan or a tangy goat cheese for a different flavor.
Vegetarian: Keep it vegetarian by sticking with the classic ingredients, or add finely chopped spinach or kale to the stuffing for an extra veggie boost.
Spicy version: Add more red pepper flakes to the filling or stuff with jalapeños for some heat.

Storage/Reheating

Storage: Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days.
Reheating: To reheat, place the stuffed mushrooms in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, reheat them in the microwave in 30-second intervals.

FAQs

Can I make stuffed mushrooms ahead of time?

Yes! You can prepare the stuffed mushrooms up to 24 hours in advance. After stuffing the mushrooms, cover them and refrigerate. When ready to serve, just bake them as directed.

Can I use a different type of mushroom?

Cremini mushrooms are a great choice for this recipe, but you can use white button mushrooms or larger portobello mushrooms if preferred. Just make sure to adjust the baking time if using larger mushrooms.

Can I freeze stuffed mushrooms?

Stuffed mushrooms can be frozen before baking. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe container. To bake, simply place them directly from the freezer into a preheated oven at 375°F (190°C) and bake for about 30 minutes.

Can I make the filling without nuts?

Yes, you can leave out the pine nuts if you prefer. You can substitute them with additional breadcrumbs or even some chopped almonds for a similar crunch.

Can I use regular breadcrumbs instead of panko?

Yes, regular breadcrumbs can be used, though panko breadcrumbs will give the stuffing a crispier texture.

What can I serve with stuffed mushrooms?

Stuffed mushrooms are delicious on their own or served as an appetizer. You can pair them with a simple salad, garlic bread, or even a light pasta dish to make a complete meal.

How do I know when the stuffed mushrooms are done?

The mushrooms are done when the tops are golden and the filling is lightly browned. The mushrooms should also be tender when pierced with a fork.

Can I add spinach or other veggies to the stuffing?

Yes! Adding finely chopped spinach, kale, or other sautéed vegetables will increase the flavor and make the stuffing more hearty.

Can I make these stuffed mushrooms gluten-free?

To make these stuffed mushrooms gluten-free, simply swap out the panko breadcrumbs for a gluten-free breadcrumb option or use ground almonds.

Can I make a larger batch?

Absolutely! You can easily double the recipe if you need to make more. Just make sure to use a larger baking sheet and bake in batches if necessary.

Conclusion

These stuffed mushrooms are the perfect bite-sized appetizer for any occasion, combining savory cheese, crunchy breadcrumbs, and the rich flavors of sun-dried tomatoes and pine nuts. They’re quick to make and versatile enough to be adapted to your taste preferences. Whether you’re serving them at a holiday dinner or as part of a casual party spread, these stuffed mushrooms are sure to be a hit with your guests!

Stuffed Mushrooms

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Author: Julia
Total Time: 45 minutes
Yield: 4-6 servings
Diet: Vegetarian

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Description

These Stuffed Mushrooms are a flavorful and elegant appetizer that will wow your guests. Filled with a savory mixture of breadcrumbs, pecorino cheese, sun-dried tomatoes, pine nuts, and herbs, they’re baked to golden perfection and make a perfect party snack or dinner starter. Whether you’re hosting a special event or craving a delicious bite, these stuffed mushrooms are sure to impress.

Instructions

Preheat oven to 375°F (190°C).
Remove stems from mushrooms, chop them finely, and set aside.
In a large bowl, combine panko breadcrumbs, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, minced garlic, salt, and pepper. Stir to mix.
Toast pine nuts in a skillet over medium heat for 2–3 minutes until golden brown. Set aside.
Sauté chopped mushroom stems in olive oil over medium heat for about 5 minutes until softened.
Add sautéed mushroom stems to the breadcrumb mixture and stir to combine.
Stuff the mushroom caps with the breadcrumb mixture, packing it in gently.
Arrange stuffed mushrooms on a baking sheet, drizzle with olive oil, and sprinkle with salt and red pepper flakes (optional).
Bake for 20-25 minutes or until golden brown and tender.
Garnish with extra parsley before serving.

Notes

Make Ahead: Prepare up to 24 hours in advance and refrigerate before baking.

Cheese Options: Swap pecorino for Parmesan or goat cheese.

Vegetarian: Add finely chopped spinach or kale for extra veggies.

Gluten-Free: Use gluten-free breadcrumbs or ground almonds for a gluten-free version.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Snack, Appetizer
Method: Baking
Cuisine: Italian-American