This stuffed mushrooms recipe is an irresistible (and straightforward!) appetizer. The filling is a crispy, savory combo of bread crumbs, garlic, herbs, and cheese.
In my completely unbiased opinion, now we have some actually nice vacation appetizers on the weblog (French onion dip or baked brie, anybody?), however this stuffed mushrooms recipe would possibly simply be my favourite. It’s Jack’s favourite too. In fact, he loves something with mushrooms, however we’ve truly gotten into arguments about these stuffed mushrooms. I take them out of the oven, he samples a couple of, and earlier than I do know it, many of the batch is gone. I’ve realized the arduous means: if I need any of those stuffed mushrooms for myself, I’ve to say them ASAP.
…which is to say that when you have a celebration or gathering arising quickly, it’s best to completely make this recipe! It’ll be the discuss of the snack desk, a assured hit. A crispy, savory combination of panko bread crumbs, pine nuts, sun-dried tomatoes, herbs, and pecorino cheese fills juicy roasted mushroom caps. These bite-sized apps are straightforward to make and SO scrumptious. We love them, and I hope you’ll too!
Substances
Right here’s what you’ll must make this stuffed mushrooms recipe:
- Mushrooms, in fact! We like massive cremini mushrooms (aka child bella mushrooms or mini portobello mushrooms) right here. In a pinch, white button mushrooms would work too.
- Pine nuts and panko bread crumbs – They add crunch to the filling.
- Solar-dried tomatoes and pecorino cheese – I combine them into the filling for wealthy, umami taste. No pecorino readily available? Parmesan cheese works too!
- Parsley – It provides contemporary taste and fairly flecks of inexperienced.
- Garlic – For savory chew.
- Additional-virgin olive oil – It helps the mushrooms turn out to be brown and tender within the oven.
- And salt and pepper – To make all of the flavors pop!
Discover the whole recipe with measurements under.
The right way to Clear Mushrooms
Step one on this stuffed mushrooms recipe is cleansing the mushrooms. Whereas I rinse many greens immediately below chilly working water, I don’t advocate this methodology for cleansing mushrooms. They’d take in all that water like a sponge! Right here’s what I do as an alternative:
- Use a moist paper towel to wipe the mushrooms clear, eradicating any seen dust or particles.
- Then, take away the stems from the mushroom caps.
- The mushroom stems will depart a cavity within the caps that’s excellent for stuffing!
The right way to Make Stuffed Mushrooms
I really like how easy this stuffed mushrooms recipe is! Right here’s the way it goes:
After you clear and stem the mushrooms, season them. Place the cleaned mushroom caps, cavity facet up, on a parchment-lined baking sheet. Drizzle them with olive oil, and season them generously with salt and pepper.
Subsequent, make the filling. Stir collectively the grated cheese, sun-dried tomatoes, parsley, panko bread crumbs, garlic, pine nuts, salt, and some grinds of black pepper.
Then, stuff the mushrooms. Spoon the filling into the mushroom cavities, fastidiously piling it as excessive as you may. As you spoon the stuffing onto the mushrooms, a few of it could tumble off. That’s okay! Do your greatest to get as a lot into every mushroom as you may.
And eventually, bake! Generously drizzle the stuffed mushrooms with extra oil and bake for 20 minutes or so, till the mushrooms are tender and the filling is golden brown. Permit them to chill barely. Then, season to style, and eat!
Stuffed Mushrooms Recipe Suggestions
- Larger mushrooms = extra filling. Want I say extra? Use the largest cremini mushrooms you will discover for this recipe. They’ll maintain extra of the breadcrumb combination than small ones will, and it will likely be simpler to fill them.
- Finely chop the filling elements. The very best stuffed mushrooms have a bit of of every little thing in every chew. Chop your filling elements into small items that can evenly incorporate with each other. Purpose for the sun-dried tomatoes to be comparable in dimension to the pine nuts, and grate the cheese on a Microplane zester or the smallest holes of a field grater.
- Don’t overlook to season the mushrooms. It’s straightforward to skip this step! Earlier than you load up the mushroom caps with the filling, drizzle them with olive oil and sprinkle them with salt. This easy step provides a lot taste to this stuffed mushroom recipe.
- Make them a meal! These stuffed mushrooms are a superb get together appetizer, however now and again, we’ll eat them for dinner too. Serve them with an enormous scoop of herbed farro or quinoa!
The right way to Retailer Stuffed Mushrooms
Stuffed mushrooms are greatest on the day they’re made, however leftovers hold effectively in an hermetic container within the fridge for 3 days. Reheat them within the microwave or a 350°F oven.
Extra Favourite Get together Appetizers
If you happen to love this stuffed mushroom recipe, attempt one among these enjoyable get together appetizers subsequent:
Stuffed Mushrooms
Serves 6 to eight
Stuffed with a crispy, savory combination of bread crumbs, herbs, and cheese, these stuffed mushrooms are a show-stopping get together appetizer! They’re greatest once they’re heat, so make them proper earlier than you serve them.
Stop your display from going darkish
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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In a medium bowl, mix the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and several other grinds of pepper.
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Place the mushrooms, cavity facet up, onto the baking sheet. Drizzle the mushrooms with olive oil and sprinkle with salt. Spoon the filling into the mushrooms, drizzle with extra olive oil and bake till the mushrooms are tender and the filling is golden brown, 18 to 22 minutes.
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Garnish with parsley and sprinkle with purple pepper flakes, if desired. Season to style and serve.
