Stuffed Mushrooms
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(38)
Ingredients
6-8 servings
- 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
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Preparation
Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2
In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and several grinds of pepper.
Step 3
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.
Step 4
Garnish with parsley and sprinkle with red pepper flakes, if desired. Season to taste and serve.
Step 5
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Chef's notes
Bigger mushrooms hold more filling.
Finely chop the filling ingredients for even distribution.
Season the mushrooms before stuffing them.
These can be served as appetizers or as a meal with herbed farro or quinoa.
