Comments on: Stuffed Mushrooms

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 22 Dec 2025 19:23:20 +0000

In reply to Jennifer.

Hi Jennifer, I think that should work – I’d just assemble them and store them in the fridge with foil on top. Wait to add the drizzles of oil in step 3 until you’re ready to bake.

By: Jennifer

Jennifer — Sun, 21 Dec 2025 18:00:29 +0000

Hi, I want to make these for Christmas Eve. Ideally, I would like to make them ahead. What do you suggest? I was hoping to do them one or two days before. Thank you.

By: E.

E. — Sun, 21 Dec 2025 17:01:52 +0000

Delicious!

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 21 Dec 2025 16:45:38 +0000

In reply to Renee. Hi Renee, I think it'll be fine if they're pulsed to a similar size.

By: Renee

Renee — Sun, 21 Dec 2025 04:36:48 +0000

Hi! I’ve made this recipe before and LOVED it!! Do you think I would be able to make it with normal bread crumbs, instead of panko? What would be the main difference?

By: Heather

Heather — Sun, 07 Dec 2025 23:09:48 +0000

These turned out well and were quite popular, though I found the filling a bit crumbly. It was probably my fault— I don’t think I adied enough cheese. One thing I always do when I make stuffed mushroom caps is scoop out bigger cavities in the mushrooms with a melon baller, so there is room for more stuffing!! I chopped up the extra mushroom bits and added it to the filling.

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 30 Nov 2025 22:36:56 +0000

In reply to Meherin. I'm glad you enjoyed them!

By: Meherin

Meherin — Fri, 28 Nov 2025 12:33:41 +0000

These stuffed mushrooms look amazing! I always struggle with getting the filling right, but your instructions make it feel totally doable.

3️⃣

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 14 Nov 2025 19:10:49 +0000

In reply to Suzan. Hi Suzan, we like to use jarred, oil-packed sun-dried tomatoes. I think chopped walnuts would be great instead of the pine nuts!

By: Suzan

Suzan — Fri, 14 Nov 2025 17:24:33 +0000

What type/style of sun dried tomatoes do you like to use in this and other recipes: the dried ones or the ones that are in jars, typically submerged in olive oil ?

Also, is there something nice & crunchy that would sub for pine nuts ? This household is NOT team pine nut.