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Brueck's Stuffed Mushrooms

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This stuffed mushrooms recipe is an irresistible (and easy!) appetizer. The filling is a crispy, savory combo of bread crumbs, garlic, herbs, and cheese.

Prep Time: 20minutes
Cook Time: 20minutes
Total Time: 40minutes
Serves 6 to 8

Ingredients
  • ½ cup panko breadcrumbs
  • ½ cup grated pecorino cheese
  • ½ cup finely chopped parsley, plus more for garnish
  • ¼ cup chopped oil-packed sun-dried tomatoes, about 4
  • 2 tablespoons pine nuts
  • 2 garlic cloves, minced
  • ¼ teaspoon sea salt, plus more for sprinkling
  • Freshly ground black pepper
  • 20 to 24 large cremini mushrooms, stemmed
  • Extra virgin olive oil, for drizzling
  • Pinches of red pepper flakes, optional

Instructions
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and several grinds of pepper.
  3. Place the mushrooms, cavity side up, onto the baking sheet. Drizzle the mushrooms with olive oil and sprinkle with salt. Spoon the filling into the mushrooms, drizzle with more olive oil and bake until the mushrooms are tender and the filling is golden brown, 18 to 22 minutes.
  4. Garnish with parsley and sprinkle with red pepper flakes, if desired. Season to taste and serve.


Stuffed Mushrooms Recipe Tips
  • Bigger mushrooms = more filling. Need I say more? Use the biggest cremini mushrooms you can find for this recipe. They'll hold more of the breadcrumb mixture than small ones will, and it will be easier to fill them.
  • Finely chop the filling ingredients. The best stuffed mushrooms have a little of everything in each bite. Chop your filling ingredients into small pieces that will evenly incorporate with one another. Aim for the sun-dried tomatoes to be similar in size to the pine nuts, and grate the cheese on a Microplane zester or the smallest holes of a box grater.
  • Don't forget to season the mushrooms. It's easy to skip this step! Before you load up the mushroom caps with the filling, drizzle them with olive oil and sprinkle them with salt. This simple step adds so much flavor to this stuffed mushroom recipe.

How to Store Stuffed Mushrooms
  • Stuffed mushrooms are best on the day they're made, but leftovers keep well in an airtight container in the refrigerator for 3 days. Reheat them in the microwave or a 350°F oven.

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