Savory Stuffed Mushrooms (Printable Version)
# What You'll Need:
01 -
½ cup panko breadcrumbs
02 -
½ cup grated pecorino cheese
03 -
½ cup finely chopped parsley, plus more for garnish
04 -
¼ cup chopped oil-packed sun-dried tomatoes, about 4
05 -
2 tablespoons pine nuts
06 -
2 garlic cloves, minced
07 -
¼ teaspoon sea salt, plus more for sprinkling
08 -
Freshly ground black pepper
09 -
20 to 24 large cremini mushrooms, stemmed
10 -
Extra virgin olive oil, for drizzling
11 -
Pinches of red pepper flakes, optional
# How to Make It:
01 -
Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 -
In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and several grinds of pepper.
03 -
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.
04 -
Bake until the mushrooms are tender and the filling is golden brown, 18 to 22 minutes.
05 -
Garnish with parsley and sprinkle with red pepper flakes, if desired. Season to taste and serve warm.
# Handy Tips:
01 -
These stuffed mushrooms are best served warm directly from the oven for optimal texture and flavor.