This stuffed mushrooms recipe is a delicious, easy party appetizer! The filling is a crispy, savory combo of breadcrumbs, garlic, herbs, and cheese.
This stuffed mushrooms recipe is one of my favorite party appetizers, especially for the holidays. Instead of making a typical cream cheese filling, I stuff the tender mushroom caps with a crispy, garlicky breadcrumb mixture. Sun-dried tomatoes and Parmesan cheese make it rich and savory, pine nuts add crunch, and parsley adds freshness. Grab two while you’re at the snack table—these bite-sized apps disappear fast.
Another reason to love these stuffed mushrooms: they’re easy to make! They come together with 10 simple ingredients and about 15 minutes of hands-on prep. If you’re looking for a quick, crowd-pleasing appetizer for your next party, I hope you’ll try them. They’re guaranteed to be a hit!
Stuffed Mushrooms Ingredients
Here’s what you’ll need to make this stuffed mushrooms recipe:
- Mushrooms, of course! We like large cremini mushrooms (aka baby bella mushrooms or mini portobello mushrooms) here. In a pinch, white button mushrooms would work too.
- Pine nuts and panko breadcrumbs – They add crunch to the filling.
- Sun-dried tomatoes and pecorino cheese – I mix them into the filling for rich, umami flavor. If you don’t keep pecorino on hand, feel free to use freshly grated Parmesan cheese instead.
- Parsley – It adds fresh flavor and pretty flecks of green.
- Garlic – For savory bite.
- Extra-virgin olive oil – It helps the mushrooms become brown and tender in the oven.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Stuffed Mushrooms
I love how simple this stuffed mushrooms recipe is! Here’s how it goes:
Start by prepping the mushrooms. Wipe them clean with a damp paper towel, then remove the mushroom stems. Place the mushroom caps cavity-side-up on a parchment-lined baking sheet. Drizzle them with olive oil, and season them generously with salt and pepper.
Next, make the filling. Stir together the grated cheese, sun-dried tomatoes, parsley, breadcrumbs, garlic, pine nuts, salt, and a few grinds of black pepper.
Then, stuff the mushrooms. Spoon the filling into the mushroom cavities, carefully piling it as high as you can.
Finally, bake! Generously drizzle the stuffed mushrooms with more oil and bake for 20 minutes, until the mushrooms are tender and the filling is golden brown. Allow them to cool slightly. Then, season to taste, and eat!
Recipe Tips
- Bigger mushrooms = more filling. 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.
- Clean the mushrooms with a damp paper towel instead of rinsing them under running water. They can become waterlogged if you rinse them, resulting in soggy stuffed mushrooms.
- 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.
- Season the mushrooms before filling them. 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.
More Favorite Party Appetizers
If you love this easy stuffed mushroom recipe, try one of these fun party appetizers next:
- Spinach Artichoke Dip
- French Onion Dip
- Best Deviled Eggs
- Puff Pastry Brie Bites
- Or any of these 50 Easy Appetizer Recipes!
Stuffed Mushrooms
Ingredients
- ½ cup panko breadcrumbs
- ½ cup grated pecorino or Parmesan cheese
- ½ cup finely chopped fresh 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
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and several grinds of pepper.
- 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.
- Garnish with parsley and sprinkle with red pepper flakes, if desired. Season to taste and serve.
These stuffed mushrooms look amazing! I always struggle with getting the filling right, but your instructions make it feel totally doable.
3️⃣
I’m glad you enjoyed them!
What type/style of sun dried tomatoes do you like to use in this and other recipes: the dried ones or the ones that are in jars, typically submerged in olive oil ?
Also, is there something nice & crunchy that would sub for pine nuts ? This household is NOT team pine nut.
Hi Suzan, we like to use jarred, oil-packed sun-dried tomatoes. I think chopped walnuts would be great instead of the pine nuts!
Approximately how much salt should be sprinkled on top? I am notorious for not using enough. For 20-24 mushrooms, is it like 1/2 teaspoon? Or more? Thank you!
Hi Laura, 1/2 teaspoon might be a little generous, but at least a heaping 1/4. If you feel like you usually sprinkle too little, try taking bigger 4-finger pinches. Hope that helps!
What herb could I use instead of parsley that would complement the flavor?
Hi Tara, I’d suggest rosemary or thyme. You’ll need much less though—maybe 1 tablespoon chopped fresh rosemary or 1-2 tablespoons thyme?
The worst part of this recipe is the price of pinenuts… otherwise, these are truly delightful!! Very well done – even my picky son said they were good, so two thumbs up! 👍🏼👍🏼
So glad you enjoyed them, Jennifer!
I’m going to try this using hand crushed pistachios, this should save a few dollars.
Excellent results