Flavorful Stuffed Mushrooms Recipe is Perfect For Your Next Party — Or Any Time!
Pecorino and panko in the filling and the topping deliver a double dose of tangy crunch
Stuffed mushrooms might seem fancy enough to be reserved special occasions. And while these delightful bites do make the perfect party appetizer, they’re a breeze to whip up for a weeknight treat. You can even double the size of our Stuffed Mushrooms recipe and turn it into a vegetarian meal.
White buttons mushrooms are a classic for this dish. But for our recipe, we opt for creminis. They sport a light brown color and meaty texture loaded with rich umami flavor. We fill them with spinach, tomato, tangy cheese and panko breadcrumbs. Then, we sprinkle more cheese and panko on top. It creates a delicate crust that pairs perfectly with the moist filling and tender mushroom flesh. They turn out so mouthwateringly good, we guarantee you won’t be able to eat just one! Give ’em a try and let us know how you liked them in the comments section below.
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Prep Time
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Ingredients
- 3 tsp. extra-virgin olive oil
- 12 large cremini mushrooms, brushed clean, stems removed and reserved
- ½ cup baby spinach, finely chopped
- ½ onion, minced
- 2 cloves garlic, chopped
- ½ cup cherry tomatoes, finely chopped
- 2 Tbs. parsley, chopped
- 1/4 tsp. salt
- Pinch of freshly ground black pepper
- 3 Tbs. grated Pecorino Romano
- 3 Tbs. panko breadcrumbs
Instructions
Heat oven to 325°F. Brush baking sheet with 1 tsp. oil. Finely chop mushroom stems; reserve. Place mushroom caps on baking sheet; bake until just tender, about 12 min.
In nonstick skillet, heat remaining 2 tsp. oil over medium heat. Add mushroom stems, spinach, onion and garlic; cook, stirring often, until stems soften and spinach wilts, about 6 min. Add tomatoes; cook, stirring occasionally, 2 min. Turn off heat; stir in parsley, salt, pepper and 2 Tbs. each Pecorino and panko. Heat broiler. Divide spinach mixture evenly among caps. Sprinkle with remaining Pecorino and panko; broil until golden, 2–3 min.
