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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt, and pepper.
- Place mushrooms cavity-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt.
- Spoon the filling into the mushroom cavities, drizzle with more olive oil.
- Bake 18–22 minutes, until mushrooms are tender and filling is golden brown.
- Garnish with parsley and sprinkle with red pepper flakes, if desired.
Notes
- Do not rinse mushrooms under water—wipe them clean with a damp paper towel to avoid sogginess.
- Assemble up to a few hours ahead and refrigerate before baking.
- Swap pecorino for parmesan or use vegan cheese for a dairy-free option.
- Toasted walnuts can replace pine nuts for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
