Description
Deliciously savory stuffed cremini mushrooms filled with a flavorful mixture of panko breadcrumbs, pecorino cheese, sun-dried tomatoes, pine nuts, garlic, and fresh parsley, baked to golden perfection. This appetizer is perfect for gatherings and easy to prepare.
Ingredients
Scale
Filling 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 to taste
- Pinches of red pepper flakes (optional)
Mushrooms & Others
- 20 to 24 large cremini mushrooms, stemmed
- Extra virgin olive oil, for drizzling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Filling: In a medium bowl, mix together the panko breadcrumbs, grated pecorino cheese, chopped parsley, sun-dried tomatoes, pine nuts, minced garlic, ¼ teaspoon sea salt, and several grinds of freshly ground black pepper until well combined.
- Prepare Mushrooms: Arrange the stemmed mushrooms on the prepared baking sheet, cavity side up. Drizzle them lightly with extra virgin olive oil and sprinkle a bit of salt over each mushroom to enhance flavor.
- Stuff Mushrooms: Spoon the prepared filling mixture evenly into each mushroom cavity, pressing gently to fill. Drizzle a little more olive oil on top of the stuffed mushrooms to ensure a golden, crispy topping.
- Bake: Place the baking sheet in the preheated oven and bake the stuffed mushrooms for 18 to 22 minutes, or until the mushrooms are tender and the filling turns golden brown.
- Garnish and Serve: Remove from the oven, garnish with additional chopped parsley and sprinkle red pepper flakes if desired for a bit of heat. Adjust seasoning to taste, then serve warm as a delightful appetizer or side dish.
Notes
- To remove stems from cremini mushrooms, gently twist and pull them out or use a small spoon to scoop them.
- For a nuttier flavor, toast the pine nuts lightly before mixing them into the filling.
- Sun-dried tomatoes packed in oil provide a richer taste; be sure to blot excess oil to avoid sogginess.
- These stuffed mushrooms can be prepared ahead of time and baked just before serving.
- Adjust red pepper flakes to your preferred spice level or omit if you prefer a milder appetizer.
Nutrition
- Serving Size: 3 to 4 stuffed mushrooms
- Calories: 160 kcal
- Sugar: 1.5 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg
