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Stuffed Mushrooms

Stuffed Mushrooms - Simple Easy Meals

If you’ve ever found yourself at a gathering, eyeing that grand platter of stuffed mushrooms, you know there’s a certain magnetic pull to this delightful appetizer. Trust me, I’ve been to enough parties to recognize a good crowd-pleaser. 
What’s not to love? Tender mushrooms cradling a savory filling, packed with flavor, are just waiting to make their way into your mouth. Not only are they delicious, but they’re also versatile and easy to make.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 20 to 24 large cremini mushrooms stems removed
  • 1/2 cup crisp panko crumbs
  • 2 tablespoons cream cheese added for a richer, creamier filling
  • 1/2 cup freshly grated pecorino Romano cheese
  • 1/4 cup chopped sun-dried tomatoes in olive oil about 4 pieces
  • 2 tablespoons lightly toasted pine nuts
  • 1/2 cup finely minced flat-leaf parsley plus extra for garnish
  • 2 garlic cloves finely minced
  • 1 teaspoon lemon zest added for brightness and balance
  • 1/4 teaspoon fine sea salt plus a little more for sprinkling
  • Freshly cracked black pepper
  • A pinch or two of red chili flakes optional
  • Extra-virgin olive oil for drizzling

Method
 

Step 1: Preheat Your Oven
  1. First, preheat your oven to 375°F (190°C). Your mushrooms will love that warm embrace when they're ready to bake.
Step 2: Prepare the Mushrooms
  1. Start with your cremini mushrooms. Carefully remove the stems and set them aside for later use. Gently clean the caps using a damp paper towel. A little dirt never hurt anyone, but let’s keep it classy.
Step 3: Create the Filling
  1. In a mixing bowl, combine the panko breadcrumbs, cream cheese, grated pecorino Romano, chopped sun-dried tomatoes, toasted pine nuts, minced parsley, garlic, lemon zest, sea salt, black pepper, and red chili flakes if you’re feeling adventurous. Stir everything until fully incorporated. The mixture should have a lovely texture — not too dry but not overly wet either.
Step 4: Stuff Those Mushrooms
  1. Take a teaspoon or your trusty fingers and fill each mushroom cap with the delicious filling. Press the filling down gently to ensure it sticks and creates a lovely mound. Don't be afraid to heap it on!
Step 5: Bake
  1. Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle a bit of extra-virgin olive oil over the tops of each mushroom. Pop that tray in the oven and let the magic happen. Bake for about 20 minutes, or until the tops are golden brown and the mushrooms are tender.
Step 6: Garnish and Serve
  1. Once removed from the oven, let them cool for a few minutes. Sprinkle some extra minced parsley on top for that final touch. Serve them warm, and be prepared for compliments!

Notes

  • Choose the Right Mushrooms: Opt for cremini or portobello mushrooms; they have a more robust flavor compared to white button mushrooms.
  • Don't Skip the Seasoning: Salt and pepper go a long way. Season your mixture properly for a well-rounded flavor.
  • Customize the Filling: Feel free to swap out ingredients. Adding cooked sausage or spinach can create an entirely different flavor profile.
  • Chill Before Baking: If you have time, let the stuffed mushrooms chill in the fridge for about 30 minutes before baking. This helps the flavors meld beautifully.
  • Watch Cooking Time: Keep an eye on them while baking. You want that lovely golden color but not overcooked mushiness.