Stuffed Mushrooms

This stuffed mushrooms recipe is an irresistible (and easy!) appetizer. The filling is a crispy, savory combo of bread crumbs, garlic, herbs, and cheese.

stuffed mushrooms

In my totally unbiased opinion, we have some really great holiday appetizers on the blog (French onion dip or baked brie, anyone?), but this stuffed mushrooms recipe might just be my favorite. It’s Jack’s favorite too. Of course, he loves anything with mushrooms, but we’ve actually gotten into arguments about 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’ve learned the hard way: if I want any of these stuffed mushrooms for myself, I have to claim them ASAP.

…which is to say that if you have a party or gathering coming up soon, you should totally make this recipe! It’ll be the talk of the snack table, a guaranteed hit. A crispy, savory mixture of panko bread crumbs, pine nuts, sun-dried tomatoes, herbs, and pecorino cheese fills juicy roasted mushroom caps. These bite-sized apps are easy to make and SO delicious. We love them, and I hope you will too!

Sun-dried tomatoes, herbs, pine nuts, grated cheese, and panko bread crumbs in a bowl

Ingredients

Here’s what you’ll need to make this stuffed mushrooms recipe:

  • Mushrooms, of course! We like large cremini mushrooms (aka baby bella mushrooms or mini portobello mushrooms) here. In a pinch, white button mushrooms would work too.
  • Pine nuts and panko bread crumbs – They add crunch to the filling.
  • Sun-dried tomatoes and pecorino cheese – I mix them into the filling for rich, umami flavor. No pecorino on hand? Parmesan cheese works too!
  • Parsley – It adds fresh flavor and pretty flecks of green.
  • Garlic – For savory bite.
  • Extra-virgin olive oil – It helps the mushrooms become brown and tender in the oven.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Cremini mushroom caps on a baking sheet

How to Clean Mushrooms

The first step in this stuffed mushrooms recipe is cleaning the mushrooms. While I rinse many vegetables directly under cold running water, I don’t recommend this method for cleaning mushrooms. They’d soak up all that water like a sponge! Here’s what I do instead:

  • Use a damp paper towel to wipe the mushrooms clean, removing any visible dirt or debris.
  • Then, remove the stems from the mushroom caps.
  • The mushroom stems will leave a cavity in the caps that’s perfect for stuffing!

How to Make Stuffed Mushrooms

I love how simple this stuffed mushrooms recipe is! Here’s how it goes:

After you clean and stem the mushrooms, season them. Place the cleaned mushroom caps, cavity side up, on a parchment-lined baking sheet. Drizzle them 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.

Hand using spoon to stuff cremini mushrooms

Then, stuff the mushrooms. Spoon the filling into the mushroom cavities, carefully piling it as high as you can. As you spoon the stuffing onto the mushrooms, some of it may tumble off. That’s ok! Do your best to get as much into each mushroom as you can.

And finally, bake! Generously 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. Allow them to cool slightly. Then, season to taste, and eat!

Stuffed mushrooms on a baking sheet

Stuffed Mushrooms 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 fill them.
  • Finely chop the filling ingredients. 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 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.
  • 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!

How to Store Stuffed Mushrooms

Stuffed mushrooms are best on the day they’re made, but leftovers keep well in an airtight container in the refrigerator for 3 days. Reheat them in the microwave or a 350°F oven.

stuffed mushrooms recipe

More Favorite Party Appetizers

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

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stuffed mushrooms

Stuffed Mushrooms

rate this recipe:
5 from 38 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves 6 to 8
Filled with a crispy, savory mixture of bread crumbs, herbs, and cheese, these stuffed mushrooms are a show-stopping party appetizer! They're best when they're warm, so make them right before you serve them.

Ingredients

Instructions

  • 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. Season to taste and serve.

 

 

 

44 comments

5 from 38 votes (27 ratings without comment)

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Rate this recipe (after making it)




  1. Nancy
    12.10.2024

    Can these be made the day before and then cooked?

    • Jeanine Donofrio
      12.11.2024

      That should be fine, I’d drizzle them generously with olive oil before baking since they’ll dry out a little overnight.

  2. Cristina Vindigni
    12.01.2024

    5 stars
    These were AMAZING!!! I made them for Thanksgiving and they were a hit! I hate mushrooms but loved these, but only when right out of the oven.

  3. Amy
    11.14.2024

    Can you make any part of these ahead of time?

  4. Julie
    10.12.2024

    What could you use instead of pine nuts? Thank you!

  5. Caesar
    10.04.2024

    5 stars
    These were delicious. I love the addition of the sundried tomato. A helpful tip if I may. Cut a very thin slice from the crown of the mushroom, just enough to let the mushroom sit flat on the tray. This keeps the mushroom from tipping from side to side while cooking and serving!

  6. Travis
    08.13.2024

    5 stars
    What about the stems?

    • Jeanine Donofrio
      08.15.2024

      We don’t use the stems in this recipe.

      • Rose
        11.03.2024

        Why?.. that’s the best part in making stuff mushrooms. Isnt it?. I always did from my moms recipe.

    • Dita
      08.20.2024

      I chopped them up, sauteed them with the garlic. Once cooled I added it to the breadcrumb mixture

      • Rose
        11.03.2024

        Yes, thats what I do, i actually at times cook- saute’ the breadcrumb in with it..
        That’s what my mom does- taught me that she got from her family.

  7. Kaceey
    07.26.2024

    5 stars
    Absolutely delicious! And so quick and easy to put together! Husband loved them! Will be making these again soon!

    • Phoebe Moore (L&L Recipe Developer)
      08.01.2024

      Hi Kaceey, so glad the recipe was a hit!

  8. Mariana
    07.19.2024

    Hi! How would this work with no sun dried tomatoes? Should I substitute with something or leave them off?

  9. Rachel
    06.24.2024

    5 stars
    I LOVE this recipe! I made a few adjustments with what I had on the shelves but I absolutely love a recipe that is not rice based! The nuts and cheeses add a delightful flavour!

    • Jeanine Donofrio
      06.25.2024

      Hi Rachel, I’m glad you enjoyed them!

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.