Healthy Stuffed Mushrooms
A quick and flavorful appetizer, these baked stuffed mushrooms are filled with a crunchy, cheesy herb mixture. Featuring fiber-rich cremini mushrooms and healthy fats from pine nuts and olive oil, they’re a nutritious, easy-to-make treat perfect for gatherings or a satisfying snack.
Equipment
- 1 Medium mixing bowl
- 1 Baking sheet
- Parchment paper (1 sheet)
- Measuring Cups and Spoons
- Knife and cutting board
- Spoon for filling mushrooms
Ingredients
- ½ cup panko breadcrumbs
- ½ cup grated pecorino cheese
- ½ cup finely chopped fresh parsley
- Extra parsley for garnish
- ¼ cup chopped sun-dried tomatoes oil-packed, about 4 pieces
- 2 tablespoons pine nuts
- 2 cloves garlic minced
- ¼ teaspoon sea salt plus extra for sprinkling
- Freshly ground black pepper to taste
- 20 –24 large cremini mushrooms stems removed
- Extra virgin olive oil for drizzling
- Pinches of red pepper flakes optional
Instructions
- Preheat and Prepare Baking Surface: Begin by preheating your oven to 400°F (200°C). This ensures the mushrooms cook evenly and the filling turns golden and crisp. While the oven heats, line a large baking sheet with parchment paper. The parchment will prevent sticking and make cleanup easier. Set the prepared sheet aside so it’s ready when the mushrooms are filled.
- Clean and Stem the Mushrooms: Carefully wipe the cremini mushrooms with a damp paper towel to remove any dirt. Avoid rinsing them directly under water, as mushrooms absorb moisture which can affect texture during cooking. Remove the stems gently by twisting or cutting them out with a small knife, creating a clean cavity for the stuffing. Set the stems aside — they can be finely chopped and added to the filling mixture if desired.
- Prepare the Filling Mixture: In a medium mixing bowl, combine ½ cup panko breadcrumbs, ½ cup finely grated pecorino cheese, and ½ cup chopped fresh parsley. Add ¼ cup chopped sun-dried tomatoes (oil-packed for extra flavor), 2 tablespoons pine nuts, and 2 cloves minced garlic. Season with ¼ teaspoon sea salt and several turns of freshly ground black pepper. Stir the ingredients together until evenly combined, allowing the herbs and cheese to meld into the crunchy breadcrumb base. This mixture will be the savory heart of the stuffed mushrooms.
- Season and Prepare Mushrooms for Filling: Place the stemmed mushrooms, cavity-side up, on the lined baking sheet. Drizzle each mushroom generously with extra virgin olive oil, ensuring both the cap and cavity are lightly coated. Sprinkle lightly with sea salt to enhance natural mushroom flavors. This step adds moisture and helps the mushrooms roast to a perfect texture.
- Fill the Mushrooms: Using a spoon, carefully fill each mushroom cavity with the prepared breadcrumb mixture. Press gently so the filling sits firmly without overflowing. The goal is a well-balanced bite of mushroom and filling in each piece. Once filled, drizzle a touch more olive oil over the tops of the stuffed mushrooms to encourage browning during baking.
- Bake Until Golden and Tender: Place the baking sheet in the preheated oven. Bake the stuffed mushrooms for 18–22 minutes, or until the mushroom caps are tender and the filling is golden brown and crispy. Halfway through baking, check the mushrooms and rotate the pan if necessary to ensure even cooking and browning.
- Garnish and Serve: Remove the stuffed mushrooms from the oven and transfer them to a serving platter. Garnish with additional chopped parsley for freshness and color. Sprinkle lightly with red pepper flakes if desired for a subtle kick. Serve them warm to ensure the crispy filling and tender mushrooms are at their best.
- Enjoy and Store Leftovers: Enjoy these stuffed mushrooms as a savory appetizer, side dish, or light main course. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to maintain crispness.
Notes
- Always use fresh cremini mushrooms for the best flavor and texture. Avoid pre-washed mushrooms in sealed packages, as they may retain excess moisture.
- For even baking, make sure mushrooms are similar in size so they cook at the same rate.
- Adjust seasoning before baking — mushrooms naturally absorb flavors, so a well-seasoned filling is essential.
- To save time, prepare the filling mixture in advance and store it in the refrigerator for up to a day.
- For a richer flavor, toast pine nuts lightly in a dry skillet before adding to the filling.
