Go Back
–+ servings
Stuffed Mushrooms

Crispy Stuffed Mushrooms That Impress Every Crowd

Delight your guests with these savory stuffed mushrooms, filled with cheese, garlic, and herbs, making them a must-try appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 mushrooms
Course: Appetizers
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Panko Breadcrumbs Provides a light crunch; substitute regular breadcrumbs if needed, but panko is preferred for its crispness.
  • ½ cup Grated Pecorino or Parmesan Cheese Adds a rich, savory flavor; use Pecorino for a sharper taste.
  • ¼ cup Fresh Parsley Offers freshness and a pop of color; can be replaced with basil or thyme.
  • ½ cup Oil-packed Sun-dried Tomatoes Brings sweetness and depth; dried tomatoes can be used but may need added moisture.
  • ¼ cup Pine Nuts Adds delightful crunch; replace with chopped walnuts or omit for a nut-free option.
  • 2 cloves Garlic Essential for flavor; fresh minced garlic is best.
  • 1 teaspoon Sea Salt Enhances flavors; adjust to taste.
  • ½ teaspoon Freshly Ground Black Pepper Provides a warm spice; adjust based on your preference.
For the Mushrooms
  • 20-24 large Cremini Mushrooms Tender and flavorful, stems removed.
  • 2 tablespoons Extra Virgin Olive Oil Used for drizzling to enhance flavor.
  • 1 teaspoon Red Pepper Flakes Optional; omit if you prefer a milder flavor.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions for Stuffed Mushrooms
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Gently clean large cremini mushrooms with a damp cloth and remove the stems. Place them cavity-side up on the baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. In a mixing bowl, combine panko breadcrumbs, grated cheese, parsley, sun-dried tomatoes, pine nuts, minced garlic, sea salt, and black pepper. Mix thoroughly.
  4. Fill each mushroom cap with the mixture, packing it in while allowing for a mound on top.
  5. Drizzle a little more olive oil over the tops of the stuffed mushrooms and bake for 18 to 22 minutes until tender and golden brown.
  6. Let the stuffed mushrooms cool for a couple of minutes. Garnish with parsley and red pepper flakes before serving.

Nutrition

Serving: 1mushroomCalories: 80kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to preserve crispiness.

Tried this recipe?

Let us know how it was!