Stuffed Mushrooms with Sun-Dried Tomatoes, Panko, and Pecorino Recipe
These delectable Stuffed Mushrooms are a perfect appetizer or side dish, featuring large cremini mushrooms filled with a savory blend of panko breadcrumbs, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, and garlic. Baked to golden brown perfection and drizzled with olive oil, they offer a flavorful and elegant treat for any gathering.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Filling
- 1/2 cup panko breadcrumbs
- 1/2 cup grated pecorino cheese
- 1/2 cup finely chopped parsley, plus more for garnish
- 1/4 cup chopped oil-packed sun-dried tomatoes (about 4)
- 2 tablespoons pine nuts
- 2 garlic cloves, minced
- 1/4 teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
Mushrooms and Finish
- 20 to 24 large cremini mushrooms, stemmed
- Extra virgin olive oil, for drizzling
- Pinches of red pepper flakes, optional
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure an easy cleanup and prevent sticking.
- Prepare filling: In a medium bowl, thoroughly combine the panko breadcrumbs, grated pecorino cheese, finely chopped parsley, chopped sun-dried tomatoes, pine nuts, minced garlic, sea salt, and freshly ground black pepper. Mix until all the ingredients are well incorporated, forming a flavorful stuffing.
- Prepare mushrooms: Place the stemmed cremini mushrooms cavity side up on the prepared baking sheet. Drizzle each mushroom with extra virgin olive oil and sprinkle lightly with sea salt to enhance their natural flavor.
- Stuff mushrooms and bake: Spoon the prepared filling evenly into each mushroom cavity. Drizzle a little more olive oil on top of the stuffed mushrooms. Bake in the preheated oven for 18 to 22 minutes, or until the mushrooms are tender and the filling is golden brown, signaling they are perfectly cooked.
- Garnish and serve: Once baked, garnish the stuffed mushrooms with additional chopped parsley for freshness and sprinkle with red pepper flakes if you like a bit of heat. Adjust seasoning to taste before serving your appetizing dish warm.
Notes
- Use large cremini mushrooms for the best size to hold stuffing.
- Pine nuts can be toasted lightly before adding for extra flavor.
- If sun-dried tomatoes are not oil-packed, rehydrate them in warm water before chopping.
- For a vegetarian option, ensure the pecorino cheese is made without animal rennet or substitute with a vegetarian cheese.
- Adjust red pepper flakes amount according to your preferred spice level.
