Stuffed Mushrooms Recipe
These stuffed mushrooms are a delectable bite-sized treat, bursting with the rich flavors of savory pecorino cheese, sweet sun-dried tomatoes, and crunchy pine nuts, all nestled in tender, earthy cremini mushrooms. Perfect as an appetizer or side dish, they’re sure to be a crowd-pleaser at any gathering.
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Servings: 8 people
Ingredients
- 20 to 24 large cremini mushrooms stems removed
- ½ cup finely chopped parsley plus extra for garnish
- ½ cup panko breadcrumbs
- ½ cup grated pecorino cheese
- 2 garlic cloves minced
- ¼ cup oil-packed sun-dried tomatoes chopped (about 4)
- 2 tablespoons pine nuts
- ¼ teaspoon sea salt with more for sprinkling
- Freshly ground black pepper to taste
- Extra virgin olive oil for drizzling
- Pinches of red pepper flakes optional
Instructions
- Preheat your oven to 400°F and prepare a baking sheet by lining it with parchment paper. This will prevent the mushrooms from sticking and make cleanup easier.
- In a medium-sized mixing bowl, thoroughly combine the panko breadcrumbs, grated pecorino cheese, chopped parsley, sun-dried tomatoes, pine nuts, minced garlic, and ¼ teaspoon of sea salt. Add several grinds of fresh black pepper to enhance the flavor.
- Arrange the stemmed cremini mushrooms, with the cavity side facing up, on the prepared baking sheet. Lightly drizzle each mushroom with extra virgin olive oil and sprinkle with a bit of sea salt to season. Carefully spoon the prepared filling into each mushroom cavity, ensuring they are generously filled. Drizzle a bit more olive oil over the filled mushrooms for extra moisture and flavor.
- Place the baking sheet in the preheated oven and bake for 18 to 22 minutes, or until the mushrooms are tender and the filling is golden brown and crisp.
- Once baked, remove the mushrooms from the oven and garnish with additional chopped parsley for a fresh pop of color. If you like a bit of heat, sprinkle red pepper flakes on top. Adjust the seasoning with more salt, if needed, and serve warm.