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