Stuffed Mushrooms Recipe

These stuffed mushrooms are a bite-sized delight, blending earthy flavors with a creamy, savory filling. Each mushroom cap is tender yet firm, offering a satisfying contrast to the rich, cheesy mixture inside. Perfect for gatherings or a cozy night in, they’re ready in just 40 minutes, making them an effortless crowd-pleaser.

With a golden, crispy topping and a melt-in-your-mouth center, every bite is a harmony of textures and tastes. The garlic and herbs add a fragrant depth, while the Parmesan brings a salty, umami finish. Whether served as an appetizer or a snack, these mushrooms are sure to impress with their irresistible flavor and elegant simplicity.

Ingredients for Stuffed Mushrooms

• ½ cup panko breadcrumbs (or substitute with regular breadcrumbs)
• ½ cup grated pecorino cheese (Parmesan works as a substitute)
• ½ cup finely chopped parsley, plus more for garnish
• ¼ cup chopped oil-packed sun-dried tomatoes (about 4 pieces)
• 2 tablespoons pine nuts (optional, or substitute with chopped walnuts)
• 2 garlic cloves, minced
• ¼ teaspoon sea salt, plus more for sprinkling
• Freshly ground black pepper, to taste
• 20 to 24 large cremini mushrooms, stemmed (button mushrooms work too)
• Extra virgin olive oil, for drizzling
• Pinches of red pepper flakes, optional (for a spicy kick)

Step-by-Step Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt, and several grinds of pepper. Mix well.
3. Place the mushrooms, cavity side up, onto the baking sheet. Drizzle them with olive oil and sprinkle lightly with salt.
4. Spoon the filling into the mushroom cavities, pressing gently to pack it in. Drizzle the tops with a little more olive oil.
5. Bake for 18 to 22 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Garnish with additional parsley and sprinkle with red pepper flakes, if desired. Season to taste and serve warm.

Perfect Pairings: Serving Suggestions

These stuffed mushrooms make a fantastic appetizer or side dish. Serve them alongside a fresh arugula salad with a lemon vinaigrette for a light, balanced meal. They also pair beautifully with grilled chicken or a creamy pasta dish for a more indulgent spread. Don’t forget a glass of crisp white wine or sparkling water with lemon to complement the flavors!

Make It Your Own: Recipe Variations

Feel free to get creative with the filling! Swap out the sun-dried tomatoes for roasted red peppers or add a sprinkle of crumbled feta for a tangy twist. For a vegetarian-friendly option, mix in some cooked quinoa or lentils for added protein. If you’re not a fan of pine nuts, try chopped walnuts or almonds for a similar crunch.

Quick Tips for Time-Saving Success

To save time, prep the filling ingredients ahead of time and store them in the fridge until you’re ready to assemble. Use a small cookie scoop or spoon to quickly fill the mushrooms evenly. If you’re short on oven space, these can also be cooked in an air fryer at 375°F for about 12-15 minutes—just keep an eye on them to avoid over-browning.

Storage and Reheating Made Easy

Leftover stuffed mushrooms can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 5-10 minutes, or until heated through. Avoid microwaving, as it can make the mushrooms soggy. For longer storage, freeze the unbaked stuffed mushrooms on a tray, then transfer to a freezer bag for up to 2 months—bake straight from frozen, adding a few extra minutes to the cooking time.

Equipment You’ll Need

For this recipe, a rimmed baking sheet lined with parchment paper is essential to catch any drips and make cleanup a breeze. A small mixing bowl works perfectly for combining the filling, and a sharp paring knife makes stemming the mushrooms quick and easy. If you’re using an air fryer, a non-stick basket or parchment liner will help prevent sticking.