Oh, it’s stuffed mushrooms! These little gems have always held a special place in my heart. They’re the perfect party appetizer, delightful side dish, or satisfying vegetarian main course. I remember the first time I truly fell in love with stuffed mushrooms. I was at a friend’s potluck, and there they were, nestled on a platter – these beautiful cremini mushrooms overflowing with a vibrant, cheesy filling. One bite, and I was hooked. The earthy flavor of the mushrooms married perfectly with the salty cheese, the tangy sun-dried tomatoes, and the subtle sweetness of the pine nuts. There was a flavor explosion in every mouthful!

Today, I will share my go-to recipe for these delightful stuffed mushrooms. It’s a breeze to make, uses simple ingredients, and is sure to impress your guests.

 

Ingredients for Stuffed Cremini Mushrooms

•   ½ cup panko breadcrumbs
•   ½ cup grated pecorino romano cheese (you can substitute parmesan if needed)
•   ½ cup finely chopped fresh parsley, plus extra for garnish
•   ¼ cup chopped oil-packed sun-dried tomatoes (about 4)
•   2 tablespoons pine nuts
•   2 cloves garlic, minced
•   ¼ teaspoon sea salt, plus more for sprinkling
•   Freshly ground black pepper, to taste
•   20-24 large cremini mushrooms, stems removed
•   Extra virgin olive oil for drizzling
•   Pinches of red pepper flakes (optional)

 

Instructions for Stuffed Cremini Mushrooms

•  Prep the Filling: In a large bowl, combine the panko breadcrumbs, pecorino romano cheese, chopped parsley, sun-dried tomatoes, pine nuts, garlic, salt, and pepper. Mix well until everything is evenly incorporated.
• Prep the Mushrooms: Preheat your oven to 400°F (200°C). Using a damp paper towel, gently wipe the cremini mushrooms clean. Carefully remove the stems, leaving the caps intact.
• Stuff and Bake: Drizzle a baking sheet with olive oil. Place the mushroom caps, cavity side up, on the baking sheet. Using a spoon, generously fill each mushroom cap with the prepared stuffing. Don’t be afraid to mound it high! Drizzle the tops with olive oil and sprinkle with a pinch of salt (optional).
•   Bake to Golden Perfection: Pop the baking sheet into the oven and bake for 20-25 minutes until the breadcrumbs are golden brown and the cheese is melted and bubbly.
•   Spice it Up (Optional): If you like heat, sprinkle a pinch of red pepper flakes on each mushroom before serving.

Serving

These Stuffed Cremini Mushrooms are delicious on their own, but for a more elegant presentation, pair them with a simple side salad or a drizzle of balsamic reduction.

This recipe yields roughly 10-12 stuffed mushrooms, perfect for a light meal or appetizer. Preparing and cooking takes about 30 minutes, making it a fantastic weeknight option.

Conclusion

These Sun-Dried Tomato and Pecorino-Stuffed Cremini Mushrooms are a guaranteed crowd-pleaser. They’re bursting with flavor, easy to make, and perfect for any occasion. So, fire up your oven and get ready to impress your taste buds (and your guests!).

 

FAQs

Can I use a different type of cheese?

Absolutely! Feel free to experiment with different cheeses, such as parmesan, goat cheese, or even blue cheese, for a stronger flavor.

 

Can I make these ahead of time?

You can definitely prepare the filling and stuff the mushrooms ahead of time. However, for the crispiest breadcrumbs and meltiest cheese, it’s best to bake them just before serving.

 

What are some vegetarian protein options I can add to the filling?

Chopped cooked lentils or crumbled tofu would be delicious additions to this recipe for a heartier vegetarian meal.

 

I hope you enjoy this recipe as much as I do! In the comments below, let me know your favorite way to stuff mushrooms.