Name: Stuffed Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: Panko breadcrumbs; Grated pecorino cheese; Finely chopped parsley, plus more for garnish; Chopped oil-packed sun-dried tomatoes; Pine nuts; Garlic cloves, minced; Sea salt; Freshly ground black pepper; Large cremini mushrooms, stemmed; Extra virgin olive oil, for drizzling; Red pepper flakes, optional

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These stuffed mushrooms are a warm, crispy, and savory appetizer that I can never resist making for gatherings—or even for a cozy night in. The combination of juicy cremini mushroom caps with a golden breadcrumb, garlic, herb, and cheese filling makes them a dish that always disappears quickly from the table.

Stuffed Mushrooms

Why You’ll Love This Recipe

I like this recipe because it’s incredibly simple yet feels elegant enough for special occasions. The filling has the perfect mix of crunch from panko breadcrumbs, richness from pecorino cheese, and bursts of flavor from sun-dried tomatoes and pine nuts. I can prepare them ahead of time and just bake them before serving, which makes hosting much less stressful. Plus, they’re bite-sized, making them a great finger food for parties—or an indulgent snack I sometimes keep all to myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

panko breadcrumbs
grated pecorino cheese
finely chopped parsley, plus more for garnish
chopped oil-packed sun-dried tomatoes
pine nuts
garlic cloves, minced
sea salt
freshly ground black pepper
large cremini mushrooms, stemmed
extra virgin olive oil, for drizzling
red pepper flakes, optional

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, I combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt, and a few grinds of black pepper.
I place the mushrooms, cavity side up, onto the baking sheet. I drizzle them with olive oil and sprinkle with salt.
I spoon the filling into the mushroom cavities, drizzle with a bit more olive oil, and bake until the mushrooms are tender and the filling is golden brown, about 18–22 minutes.
I garnish with parsley and sprinkle with red pepper flakes if I’m in the mood for some heat.

Servings and timing

This recipe serves 6 to 8 people as an appetizer. It takes about 20 minutes for prep and 20 minutes for cooking, so the total time is roughly 40 minutes.

Variations

I sometimes swap pecorino for parmesan if that’s what I have on hand.
For a nuttier flavor, I’ve tried toasted walnuts instead of pine nuts, and they work beautifully.
If I want a vegetarian-friendly twist with extra freshness, I add finely chopped spinach to the breadcrumb mixture.
For a spicier kick, I mix the red pepper flakes directly into the filling before baking.

storage/reheating

These are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I use a 350°F oven until warmed through, which keeps the breadcrumb topping crisp. A microwave works too, but the topping won’t stay quite as crunchy.

FAQs

How do I keep the mushrooms from getting soggy?

I make sure not to rinse the mushrooms under water—wiping them clean with a damp paper towel prevents excess moisture. Also, pre-seasoning them with oil and salt before stuffing helps them roast instead of steam.

Can I prepare them ahead of time?

Yes, I often assemble the stuffed mushrooms up to a few hours in advance, store them covered in the refrigerator, and then bake them right before serving.

Can I freeze stuffed mushrooms?

I don’t recommend freezing them because the texture changes significantly when thawed. They taste best fresh or reheated from the fridge within a few days.

What mushrooms work best?

I like large cremini mushrooms for their size and flavor, but white button mushrooms work if that’s what I have. The key is to choose ones large enough to hold a generous scoop of filling.

Can I make them vegan?

Yes! I simply swap the pecorino cheese for a plant-based cheese or nutritional yeast, and I make sure my breadcrumbs are vegan-friendly.

Conclusion

I love how these stuffed mushrooms turn a handful of simple ingredients into something that feels truly special. They’re perfect for holiday parties, casual get-togethers, or just when I want a satisfying savory bite. Every time I make them, they vanish quickly—so I’ve learned to set a few aside for myself before serving.