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, we now 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. After all, 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 just a few, and earlier than I do know it, many of the batch is gone. I’ve realized the exhausting manner: if I need any of those stuffed mushrooms for myself, I’ve to assert them ASAP.
…which is to say that if in case you have a celebration or gathering arising quickly, it is 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!
Elements
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 chunk.
- Further-virgin olive oil – It helps the mushrooms change into brown and tender within the oven.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements beneath.
The way to Clear Mushrooms
Step one on this stuffed mushrooms recipe is cleansing the mushrooms. Whereas I rinse many greens instantly below chilly working water, I don’t suggest this methodology for cleansing mushrooms. They’d absorb 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 way to Make Stuffed Mushrooms
I 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 might tumble off. That’s okay! Do your greatest to get as a lot into every mushroom as you may.
And at last, 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. Enable them to chill barely. Then, season to style, and eat!
Stuffed Mushrooms Recipe Ideas
- Larger mushrooms = extra filling. Want I say extra? Use the largest cremini mushrooms you’ll find for this recipe. They’ll maintain extra of the breadcrumb combination than small ones will, and it is going to be simpler to fill them.
- Finely chop the filling components. The very best stuffed mushrooms have somewhat of all the pieces in every chunk. Chop your filling components into small items that can evenly incorporate with each other. Purpose for the sun-dried tomatoes to be related in measurement 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 wonderful occasion appetizer, however now and again, we’ll eat them for dinner too. Serve them with a giant scoop of herbed farro or quinoa!
The way to Retailer Stuffed Mushrooms
Stuffed mushrooms are greatest on the day they’re made, however leftovers preserve properly 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
When you love this stuffed mushroom recipe, attempt one in every of these enjoyable occasion appetizers subsequent:
Stuffed Mushrooms
Serves 6 to eight
Crammed with a crispy, savory combination of bread crumbs, herbs, and cheese, these stuffed mushrooms are a show-stopping occasion 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 a number of 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 pink pepper flakes, if desired. Season to style and serve.
