These easy stuffed mushrooms will knock the socks off guests at your next party! The savory, crispy filling is delicious over juicy roasted mushrooms.
Stuffed mushrooms are a contentious item in our house. Here’s why:
Whenever I take a batch out of the oven, I choose one to sample. I take a bite, savoring the crisp, umami topping over the juicy roasted mushroom. Then, I reach for a second, but in all likelihood, the rest have already vanished! Jack can’t get enough of most mushroom recipes, and these stuffed mushrooms are no exception.
But honestly, I can’t blame him. The filling – a savory mix of panko bread crumbs, pecorino, pine nuts, sun-dried tomatoes, parsley, and garlic – offers the perfect crunchy contrast for the tender mushrooms. And luckily, they’re easy to make. If I want another batch, all I need to do is stir together more filling, pile it into cremini mushroom caps, and bake!
Seriously, though, I can’t recommend this stuffed mushroom recipe highly enough. It’s not only delicious, but it’s festive, too, filled with red, white, and green ingredients. These stuffed mushrooms would be adorable bite-sized appetizers for your next holiday party – just make sure you have enough ingredients on hand for a second batch in case the first one disappears!
How to Make Stuffed Mushrooms
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 the mushroom caps clean, and spread them, cavity-side-up, on a parchment-lined baking sheet. Drizzle the mushroom caps with olive oil, and season them generously with salt and pepper.
Next, make the filling. Stir together the grated cheese, sun-dried tomatoes, parsley, panko bread crumbs, garlic, pine nuts, salt, and a few grinds of black pepper.
Then, fill each mushroom. Spoon the filling into the mushroom cavities, carefully piling it as high as you can. As you spoon it onto the mushrooms, some of the filling may tumble off. That’s ok! Do your best to get as much filling in each mushroom as you can.
And finally, bake! Generously drizzle the stuffed mushrooms with olive oil and bake for 20 minutes or so, until the mushrooms are tender and the filling is golden brown. Allow them to cool slightly, and then, eat!
Stuffed Mushroom Recipe Tips
- Bigger mushrooms = more filling. Need I say more? Use the biggest cremini mushrooms you can find for this recipe. They’ll hold more of the breadcrumb mixture than small ones will, and it will be easier to pile the filling into them.
- Chop your filling ingredients finely. The best stuffed mushrooms have a little of everything in each bite. Chop your filling ingredients into small pieces that will evenly incorporate with one another. Aim for the sun-dried tomatoes to be similar in size to the pine nuts, and grate the cheese on a Microplane zester or the smallest holes of a box grater.
- Don’t forget to season the mushrooms. It’s easy to skip this step! Before you load up the mushroom caps, drizzle them with olive oil and sprinkle them with salt. This simple step really kicks this stuffed mushroom recipe up a notch.
- Make them a meal! These stuffed mushrooms are an excellent party appetizer, but on occasion, we’ll eat them for dinner too. Serve them with a big scoop of herbed farro or quinoa!
More Favorite Party Appetizers
If you love this stuffed mushroom recipe, try one of these fun party appetizers next:
- Spinach Artichoke Dip
- Baked Brie with Pomegranates
- Pico de Gallo
- Best Guacamole
- Mango Salsa
- The Ultimate Crudité Platter
- Tomatillo Salsa Verde
- 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, more for sprinkling
- Freshly ground black pepper
- 20 to 24 large cremini mushrooms, stemmed
- Extra virgin olive oil, for drizzling
- Pinches of red pepper flakes, optional
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and several grinds of pepper.
- Place the mushrooms, cavity side up, onto the baking sheet. Drizzle the mushrooms with olive oil and sprinkle with salt. Spoon the filling into the mushrooms, drizzle with more olive oil and bake until the mushrooms are tender and the filling is golden brown, 18 to 22 minutes.
- Garnish with parsley and sprinkle with red pepper flakes, if desired, and serve.