Stuffed Mushrooms


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

In my totally unbiased opinion, we have some really great appetizer recipes on the blog (French onion dip or buffalo cauliflower, 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. They’re easy to make and SO delicious. We love them, and I hope you will too.

Baked stuffed mushrooms on a wooden plate, soft focus, free space for text. High quality photo

Stuffed Mushrooms Recipe 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) here, though 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!

How to Make Stuffed Mushrooms

I love how simple this stuffed mushrooms recipe is! Here’s how it goes:

Creamy, Crab and Shrimp Stuffed Mini Portobello Mushroom Caps

First, clean and stem the mushrooms. Gently remove and discard the mushroom stems, being careful to keep the mushroom caps intact. Then, use a damp paper towel to wipe the mushroom caps clean, and spread them, cavity side up, on a parchment-lined baking sheet. Drizzle the mushroom caps 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, and then, eat!

Stuffed Mushrooms Recipe Tips

Appetizer. Stuffed mushrooms with cream cheese, scallions, dried salami, baked.
  • Bigger mushrooms = more filling. Need I say more? Use the biggest cremini mushrooms you can find for this recipe. They’ll hold more of the breadcrumb mixture than small ones will, and it will be easier to fill them.
  • Finely chop the filling ingredients. The best stuffed mushrooms have a little of everything in each bite. Chop your filling ingredients into small pieces that will evenly incorporate with one another. Aim for the sun-dried tomatoes to be similar in size to the pine nuts, and grate the cheese on a Microplane zester or the smallest holes of a box grater.

Comments are closed.