Name: Stuffed Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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 (plus 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)

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

appetizers / winter — Jump to recipe

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!

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.

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.

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!