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 31 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.

 

 

 

28 comments

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Rate this recipe (after making it)




  1. Mary
    03.15.2024

    I plan on making these tomorrow. Should I chop the pignoli nuts?

    • Phoebe Moore (L&L Recipe Developer)
      03.15.2024

      Hi Mary, nope! You don’t have to chop them.

  2. Lina
    01.01.2024

    5 stars
    It was delicious and easy.. Will definitely be making again.

  3. Virginia
    12.15.2023

    Do you recommend toasting the pine nuts first?

    • Jeanine Donofrio
      12.19.2023

      Hi Virginia, you could but it’s not necessary.

  4. Linda
    12.14.2023

    I haven’t try the mushrooms yet….but my mother use to chop the stems….to add them to the stuffing.
    I love mushrooms….so I will be trying these.

  5. Roshni
    07.16.2022

    Can I use parmesan instead of pecorino?

  6. Danielle
    01.26.2022

    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!

  7. 2befearless
    01.21.2022

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

    • Jeanine Donofrio
      01.22.2022

      I’m so glad you loved them!

  8. Victoria
    11.15.2021

    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?

  9. Jenny
    03.07.2021

    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!

  10. Tracy
    12.23.2020

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

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

  12. Andie
    12.25.2019

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

    • Jeanine Donofrio
      12.28.2019

      I’m so glad you loved them!

  13. Kim
    12.15.2019

    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
      12.16.2019

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

  14. PaulineCruz
    12.15.2019

    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
      12.17.2019

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

  15. cindy
    12.14.2019

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

    • Jeanine Donofrio
      12.14.2019

      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.

  16. Cathy
    12.11.2019

    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!

  17. Michelle
    12.11.2019

    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!

  18. Nippon
    12.11.2019

    5 stars
    Helpful one! Thank You so much.

  19. jaynorman
    12.10.2019

    I wonder what other appetizers I should make with this.

  20. Kathy
    12.10.2019

    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.