Let’s be honest, the snack table at a party can be a bit of a gamble.
You want something that feels a little fancy, but also genuinely delicious, not just pretty on a plate.
Ingredients Needed for the Recipe
Here’s your simple shopping list for these crowd-pleasing bites. Each ingredient has a specific role, coming together in a seriously good way.
- Large Cremini Mushrooms (20-24): These are your edible little cups, sturdy enough to hold the filling and full of savory flavor.
- Panko Breadcrumbs (½ cup): They create the essential crispy, airy texture in the filling, much better than dense, fine breadcrumbs.
- Grated Pecorino or Parmesan Cheese (½ cup): This is your salty, umami powerhouse, making the filling irresistibly savory.
- Fresh Parsley (½ cup, chopped): It’s not just a garnish; it brings a necessary pop of fresh, green flavor to balance the richness.
- Oil-Packed Sun-Dried Tomatoes (¼ cup, chopped): These little gems add a sweet, tangy, and intensely concentrated tomato punch.
- Pine Nuts (2 tablespoons): They provide a subtle, buttery crunch in every other bite, a lovely textural surprise.
- Garlic (2 cloves, minced): For that essential, aromatic kick you can’t skip. It’s the soul of the filling.
- Extra-Virgin Olive Oil: Used for drizzling, it helps the mushrooms roast beautifully and encourages the topping to turn golden brown.
- Sea Salt & Black Pepper: The fundamental seasonings that make every single layer of flavor stand up and sing.
Choosing Your Mushrooms
Not all mushrooms are created equal for this task. You need a good vessel.
Large cremini, sometimes called baby bellas, are the absolute best choice here.
Their size means a bigger cavity for more filling, which is always the goal. They have a deeper, earthier flavor than standard white buttons, too.
Just give them a gentle wipe with a damp paper towel—no soaking, please.
How to make Stuffed Mushrooms?
Step 1: Prep Your Canvas
Start by heating your oven to 400°F and lining a baking sheet with parchment paper. This little step prevents any sticking and makes cleanup a breeze.
Take your cleaned mushrooms and carefully twist off the stems. You can save those for a soup or stock another day.
Step 2: Season the Mushrooms
Place the mushroom caps on the sheet, cavity-side-up like little bowls waiting to be filled.
Now, give them a generous drizzle of olive oil and a good pinch of salt and pepper right into those cavities.
Step 3: Create the Filling
In a medium bowl, combine the panko, grated cheese, parsley, chopped sun-dried tomatoes, pine nuts, and minced garlic.
Add a quarter teaspoon of salt and several grinds of black pepper, then mix it all together with a fork until it’s beautifully combined.
Step 4: Stuff and Bake
Spoon the filling into the mushroom caps, really piling it high and pressing gently so it stays put.
Drizzle just a bit more olive oil over the top of the stuffed mushrooms—this helps the panko get perfectly golden.
Step 5: Finish and Serve
Bake for 18 to 22 minutes, until the mushrooms are tender and the topping is a lovely, crisp golden brown.
Let them cool for just a minute, then garnish with a touch more parsley and perhaps a pinch of red pepper flakes for a subtle kick.
Tips
- Go for the giants. Seriously, pick the largest cremini mushrooms you can find at the store. A bigger cap means more room for that fantastic filling.
- Chop everything finely. You want a bit of every component in each mouthful. Small, even pieces of tomato, parsley, and nut ensure the perfect blend of flavors and textures in every bite.
- Don’t rush the bake. Those 20 minutes are crucial. You’re waiting for the mushroom itself to become tender and juicy, not just for the top to brown.
- Season in layers. Salting the mushroom caps before adding the filling is a small step with a big payoff. It seasons the whole package, not just the topping.
Simple Swaps and Variations
Out of pine nuts? Toasted walnuts or chopped almonds work wonderfully for that needed crunch.
If you’re not a sun-dried tomato fan, try finely chopped artichoke hearts or even a spoonful of prepared pesto mixed into the filling.
For a dairy-free version, a good vegan parmesan can stand in, or you could use nutritional yeast for a cheesy flavor.
The recipe is wonderfully adaptable, so feel free to make it work with what you have and love.
How to Serve and Store Them
These are best served warm, just a few minutes out of the oven when the topping is still crisp.
Arrange them on a simple platter, maybe with a few lemon wedges on the side for those who enjoy a bright squeeze.
If you have leftovers, they keep in an airtight container in the fridge for up to 3 days.
Reheat them in a 350°F oven for about 10 minutes to help recrisp the topping, though the microwave works in a pinch.
Stuffed Mushrooms Recipe
Description
This stuffed mushrooms recipe is a delicious, easy party appetizer! The filling is a crispy, savory combo of panko breadcrumbs, garlic, fresh herbs, sun-dried tomatoes, pine nuts, and pecorino or Parmesan cheese. These bite-sized, vegetarian bites are golden, tender, and packed with umami flavor—guaranteed to disappear fast from any snack table!
ingredients
Instructions
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Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
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In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt, and several grinds of black pepper.
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Place the mushroom caps, cavity side up, onto the baking sheet. Drizzle lightly with olive oil and sprinkle with salt.
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Spoon the filling into each mushroom cavity, mounding it slightly. Some may fall off—that’s okay!
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Drizzle the stuffed mushrooms generously with more olive oil and bake for 18 to 22 minutes, until mushrooms are tender and the filling is golden brown.
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Let cool slightly. Garnish with fresh parsley and a pinch of red pepper flakes if desired. Season to taste and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 45kcal
- % Daily Value *
- Total Fat 3gg5%
- Saturated Fat 1gg5%
- Trans Fat 0gg
- Cholesterol 3mgmg1%
- Sodium 110mgmg5%
- Potassium 95mgmg3%
- Total Carbohydrate 3gg1%
- Dietary Fiber 0.5gg2%
- Sugars 0.5gg
- Protein 2gg4%
- Calcium 60 mg
- Iron 0.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use big cremini mushrooms for maximum filling capacity and easier stuffing.
- Clean mushrooms with a damp paper towel—not under water—to avoid sogginess.
- Chop all filling ingredients finely so every bite has balanced flavor and texture.
- Reheat leftovers in a 350°F oven for best texture; microwaving may soften the crispy topping.
