Stuffed Mushrooms
An easy and flavorful appetizer where large cremini mushrooms are stuffed with a savory filling of breadcrumbs, garlic, herbs, pine nuts, sun-dried tomatoes, and pecorino cheese, then baked until tender and golden.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 4-6 1x
- Method: Appetizer
- Cuisine: American
Ingredients
Scale
- 20 to 24 large cremini mushrooms, stemmed
- 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
- Extra virgin olive oil, for drizzling
- Pinches of red pepper flakes (optional)
Instructions
- Preheat oven and line a baking sheet with parchment paper.
- Clean mushrooms and remove stems. Place mushroom caps cavity side up on the baking sheet. Drizzle with olive oil, season with salt and pepper.
- In a bowl, mix grated pecorino cheese, sun-dried tomatoes, chopped parsley, panko breadcrumbs, minced garlic, pine nuts, salt, and black pepper.
- Spoon the filling into each mushroom cavity, piling it as high as possible.
- Optionally sprinkle red pepper flakes on top for heat.
- Bake the stuffed mushrooms until tender and the tops are golden, about 20-25 minutes.
- Garnish with additional chopped parsley before serving.
Notes
Use large cremini or baby bella mushrooms for best results. If pine nuts are unavailable, walnuts or pecans can be a substitute. Avoid overfilling the mushrooms to ensure even cooking.
Nutrition
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://www.receipster.com/stuffed-mushrooms-appetizer/