Stuffed Mushrooms

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

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!

Mushroom caps on a baking sheet

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.

Filling ingredients in a bowl

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

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!

Stuffed mushrooms

More Favorite Party Appetizers

If you love this stuffed mushroom recipe, try one of these fun party appetizers next:

Or head to this post for 50 more easy appetizers.

Stuffed mushrooms

Stuffed Mushrooms

rate this recipe:
5 from 12 votes
Serves 6 to 8
These stuffed mushrooms are a show-stopping party appetizer! They're best when they're warm, so make them right before you serve them.


  • 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.

Stuffed Mushrooms




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Rate this recipe (after making it)

  1. Roshni

    Can I use parmesan instead of pecorino?

  2. Danielle

    This is such a great idea! ive only tried stuffed mushrooms once and i can say they really make what can be an unappetizing mushroom really be the star. ive made once with ground beef and pesto and parmesan but id love to try this vegetarian option!

  3. 2befearless

    Excited to try these. Thank goodness a stuffed mushrooms recipe with something besides bacon or sausage. Healthy is SO GOOD.

    • Jeanine Donofrio

      I’m so glad you loved them!

  4. Victoria

    I absolutely love this recipe! I make it for every occasion. I was just informed that someone coming to Thanksgiving this year has a nut allergy 🙁 What would you recommend as an alternative to pine nuts? would pumpkin seeds be weird with the sundried tomatoes?

  5. Jenny

    5 stars
    I make stuffed mushrooms often and I use what I have on hand as they are quite versatile.
    My favorite tip I like to share is to fill the caps with a small cookie scoop. First, fill the cap with one scoop, then flip the scoop over and gently press down with the convex side, then add additional filling to top off. This works great and looks perfect when complete.
    Bon Appetite!

  6. Tracy

    Has anyone tried prepping them (everything but baking) a day ahead? Curious if they still turned out.

  7. Going to try this recipe next. Looks yum! Thank you. 🙂

  8. Andie

    5 stars
    Great recipe! Definitely will make these again in the future. Came out perfectly. Thank you!

    • Jeanine Donofrio

      I’m so glad you loved them!

  9. Kim

    Hello – any suggestion for a replacement to the sundried tomatoes? Sadly a tomato intolerance but looking for a yummy stuffed mushroom veg option.

    • Jeanine Donofrio

      Hi Kim, you can just leave them out, they’ll still be great!

  10. PaulineCruz

    5 stars
    Made these last night for some foodie friends. They were delicious and a big hit. We had a few and then I remembered that you mentioned red pepper flakes at the end as an option. So we sprinkled that on the last remaining ones, loved it. Adds a nice little “bite “ at the end. Would definitely use the red pepper again when I make them.

    • Jeanine Donofrio

      Hi Pauline, I’m so glad you loved them!

  11. cindy

    Can this be made vegan? i.e. what’s a close enough substitute for the cheese

    • Jeanine Donofrio

      Hi Cindy, not this particular recipe with a 1/1 substitute. I think there could be a nut/nutritional yeast mixture that could work, but I haven’t worked on a version like that.

  12. Cathy

    5 stars
    I made these tonight for a small party and they were a big hit! The only thing I will do next time is lower the oven temperature to 375 degrees. Delicious!

  13. Michelle

    Making this delicious sounding recipe for a potluck next week. Thanks for the great idea! I’ve made something similar on the grill in summertime but it never occurred to me to make it during winter! Isn’t crazy how we sometimes file foods into seasonal ‘boxes’? Thanks again!

  14. Nippon

    5 stars
    Helpful one! Thank You so much.

  15. jaynorman

    I wonder what other appetizers I should make with this.

  16. Kathy

    I trim off the bottom of the stem and use the rest as part of the filling. Stuffed mushrooms are always the first appetizer to disappear!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.