Description
Delicious and savory stuffed cremini mushrooms filled with a flavorful mixture of panko breadcrumbs, pecorino cheese, sun-dried tomatoes, pine nuts, garlic, and fresh parsley, baked to golden perfection. These bite-sized appetizers are perfect for parties or a tasty snack.
Ingredients
Filling
- 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 tomatoes)
- 2 tablespoons pine nuts
- 2 garlic cloves (minced)
- ¼ teaspoon sea salt (plus more for sprinkling)
- Freshly ground black pepper, to taste
Mushrooms
- 20 to 24 large cremini mushrooms (stemmed)
- Extra virgin olive oil (for drizzling)
- Pinches of red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Filling: In a medium bowl, mix together the panko breadcrumbs, grated pecorino or Parmesan cheese, finely chopped parsley, chopped sun-dried tomatoes, pine nuts, minced garlic, sea salt, and several grinds of freshly ground black pepper until well combined.
- Prepare Mushrooms: Arrange the stemmed cremini mushrooms, cavity side up, on the prepared baking sheet. Drizzle them with extra virgin olive oil and lightly sprinkle with sea salt to enhance flavor.
- Stuff Mushrooms: Spoon the prepared filling evenly into the mushroom cavities, pressing lightly to pack the mixture. Drizzle a bit more olive oil over the stuffed mushrooms to help them brown during baking.
- Bake: 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 crispy on top.
- Garnish and Serve: Remove from the oven, garnish with additional fresh parsley and a pinch of red pepper flakes if desired. Adjust seasoning to taste and serve warm as an appetizer or side dish.
Notes
- For a nut-free version, omit the pine nuts or substitute with toasted breadcrumbs.
- You can substitute pecorino cheese with parmesan for a milder flavor.
- Make sure not to overfill the mushrooms to avoid spillover during baking.
- Redirect any leftover stuffing mixture to use as a topping for salads or pasta.
- To make this recipe vegan, use a plant-based cheese alternative and verify breadcrumbs are vegan.
