This stuffed mushroom recipe is an irresistible (and easy!) appetizer. The filling is a crunchy, delicious combo of bread crumbs, garlic, herbs, and cheese.
In my completely unbiased opinion, we have some really great appetizer recipes on the blog (French onion dip o buffalo cauliflower, anyone?), but this stuffed mushroom recipe might just be my favorite. It’s also Jack’s favorite. Of course, she loves anything with mushrooms, but we really fought over these stuffed mushrooms. I take them out of the oven, he samples a few, and before I know it, most of the batch is gone. I learned the hard way: if I wanted any of these stuffed mushrooms for myself, I had to get them ASAP.
…which means that if you have a party or gathering coming up, you should absolutely make this recipe! This will be the talk of the snack bar, a guaranteed hit. A crunchy and flavorful mixture of panko bread crumbs, pine nuts, sun-dried tomatoes, herbs, and pecorino cheese fills the juicy roasted mushroom caps. They are easy to make and very tasty. We love them, and hope you do too!
Stuffed Mushrooms Recipe Ingredients
Here’s what you’ll need to make this stuffed mushroom recipe:
- Mushrooms, of course! We like large cremini mushrooms (aka baby bella mushrooms) here, though in a pinch, white button mushrooms will work just as well.
- Pine nuts and panko bread crumbs – They add a crunch to the filling.
- Sun-dried tomatoes and pecorino cheese – I mix them into the stuffing for a rich, umami flavor. No pecorino on hand? Parmesan cheese works too!
- Parsley – It adds fresh flavor and nice chunks of green.
- Garlic – For a delicious bite.
- Extra-virgin olive oil – This helps the mushrooms brown and soften in the oven.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Stuffed Mushrooms
I love how simple this stuffed mushroom recipe is! Here’s how it goes:
First, clean and stem the mushrooms. Gently remove and discard the mushroom stems, being careful to keep the mushroom caps intact. Then, use a damp paper towel to wipe off the mushroom caps, and spread them, cavity side down, on a parchment-lined baking sheet. Drizzle the mushroom caps with olive oil, and season with salt and pepper.
Next, make the filling. Combine the grated cheese, sun-dried tomatoes, parsley, panko bread crumbs, garlic, pine nuts, salt, and a few grinds of black pepper.
Then, stuff the mushrooms. Spoon the filling into the mushroom cavities, carefully piling it up as much as possible. As you spoon the stuffing into the mushrooms, some of them may fall out. that’s ok! Do your best to get as many of each mushroom as possible.
And finally, bake! Gently drizzle the stuffed mushrooms with more oil and bake for 20 minutes or so, until the mushrooms are tender and the filling is golden brown. Let cool slightly, and then, eat!
Stuffed Mushrooms Recipe Tips
- Bigger mushrooms = more meat. Need I say more? Use the largest cremini mushrooms you can find for this recipe. They will hold the breadcrumb mixture better than the small ones, and they are easier to fill.
- Finely chop the filling ingredients. The best stuffed mushrooms have a little bit of everything in every bite. Chop your filling ingredients into small pieces that are evenly distributed over each other. Aim for the sun-dried tomatoes to be about the same size as the pine nuts, and grate the cheese on a Microplane zester or the smallest hole of a box grater.
- Don’t forget to season the mushrooms. It’s easy to skip this step! Before you load the mushroom caps with the filling, drizzle them with olive oil and sprinkle them with salt. This simple step adds so much flavor to this stuffed mushroom recipe.
- Cook them a meal! These stuffed mushrooms are a great party appetizer, but sometimes, we eat them for dinner too. Serve them a big scoop of herbed farro o quinoa!
More Favorite Party Appetizers
If you love this stuffed mushroom recipe, try one of these fun party appetizers next:
Stuffed mushrooms
Serving 6 until 8
Filled with a crunchy, delicious mixture of bread crumb, herbs, and cheese, these stuffed mushrooms are a show-stopping party appetizer! They are best when they are warm, so make them right before you serve.
- ½ cup panko breadcrumbs
- ½ cup grated pecorino cheese
- ½ cup finely chopped parsley, extra for garnish
- ¼ cup chopped oil-filled sun-dried tomatoes, about 4
- 2 spoon pine nuts
- 2 garlic cloves, chopped
- ¼ teaspoon sea salt, more for sprinkling
- Freshly ground black pepper
- 20 to 24 large cremini mushrooms, stemmed
- Extra virgin olive oil, for misting
- Pinches of red pepper flakes, optional
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and a few grinds of pepper.
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Place the mushrooms, cavity side down, onto the baking sheet. Drizzle the mushrooms with olive oil and sprinkle with salt. Spoon the filling over the mushrooms, drizzle with more olive oil and bake until the mushrooms are tender and the filling is golden brown, 18 to 22 minutes.
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Garnish with parsley and sprinkle with red pepper flakes, if desired, and serve.
