Crispy Herb and Sun-Dried Tomato Stuffed Mushrooms Recipe
These stuffed mushrooms are a delicious and impressive appetizer featuring large cremini mushrooms filled with a savory mixture of panko breadcrumbs, Pecorino cheese, fresh parsley, sun-dried tomatoes, pine nuts, and garlic. Baked until golden and tender, they make a perfect party snack that is best served warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 20 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Stuffing
- ½ cup panko breadcrumbs
- ½ cup grated Pecorino or Parmesan cheese
- ½ cup finely chopped fresh 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
Mushrooms and Finishing
- 20 to 24 large cremini mushrooms, stemmed
- Extra virgin olive oil, for drizzling
- Pinches of red pepper flakes (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the Stuffing: In a medium bowl, mix together the panko breadcrumbs, grated Pecorino cheese, finely chopped parsley, chopped sun-dried tomatoes, pine nuts, minced garlic, sea salt, and several grinds of fresh black pepper until well combined.
- Prepare the Mushrooms: Place the cleaned cremini mushrooms on the lined baking sheet, cavity side up. Drizzle each mushroom with olive oil and sprinkle lightly with salt.
- Fill the Mushrooms: Spoon the prepared breadcrumb and cheese mixture evenly into the cavity of each mushroom. Drizzle a bit more olive oil on top of the filling for moisture and flavor.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the mushrooms are tender and the filling is golden brown and crispy on top.
- Garnish and Serve: Remove from the oven, garnish with additional fresh parsley, and sprinkle with red pepper flakes if desired. Adjust seasoning with salt and freshly ground pepper to taste. Serve warm for best flavor.
Notes
- Use fresh cremini or button mushrooms for best results; avoid pre-sliced mushrooms.
- Make sure to remove the stems to create a cavity for the stuffing.
- You can substitute Pecorino cheese with Parmesan for a slightly different but equally tasty flavor.
- For a crunchier texture, toast the pine nuts lightly before adding them to the stuffing.
- Serve immediately after baking for optimal taste and texture.
- Optional: Add a pinch of red pepper flakes inside the stuffing for a mild heat.
