Stuffed Mushrooms With Panko and Pecorino

Name: Stuffed Mushrooms With Panko and Pecorino
Total time: 20 min
Yield: About 24
Ingredients: 1/2 cup panko bread crumbs; 1/4 cup finely grated Pecorino or Parmesan; 2 tablespoons finely chopped Italian parsley, plus more for garnish (optional); 2 garlic cloves, pressed with a garlic press or grated; 4 tablespoons olive oil; Kosher salt; Black pepper; 12 ounces cremini or button mushrooms (about 24 mushrooms), stems removed

By Colu Henry

Total Time: 20 minutes
Rating: 4(1,278)
Comments: Read comments

These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and garlic, then spooned into mushroom caps and baked until crisp and golden. You can assemble them through Step 2 a few days in advance and pop them into the oven minutes before guests arrive. Pro tip: Don’t throw away the mushroom stems. Freeze them to add to your next pot of stock for unbeatable richness.

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Ingredients

Yield:About 24

½cup panko bread crumbs
¼cup finely grated Pecorino or Parmesan
2tablespoons finely chopped Italian parsley, plus more for garnish (optional)
2garlic cloves, pressed with a garlic press or grated
4tablespoons olive oil
Kosher salt
Black pepper
12ounces cremini or button mushrooms (about 24 mushrooms), stems removed

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
Step 2
Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
Step 3
Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.

Ratings

4 out of 5

1,278 user ratings

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Comments

Carol6 years ago

My mother made this recipe for decades: I take the stems, throw them in the cuisinart with the garlic parsley, process to a fine mix. Sautée in olive oil, add panko and cheese and then fill caps. If I have some dry sherry, add during sauté. I pre-bake the caps at 400 upside down for 2-3 minutes, turn over and bake another 3 min: caps give up a liquid which I add to the sauté

Pamela6 years ago

Why aren’t stems sautéed and used in stuffing?

Pamela Econoply Woodnick6 years ago

I have been making stuffed mushrooms from a family recipe for years; every holiday my guests arrive expecting a tray of them. What I think is missing here is not using the chopped stems in the stuffing. We also add italian sausage (pork or chicken) and an egg to hold everything together. I’ve had guests who eat 20 or more!!!

Denise4 months ago

Not a very tasty recipe. Too salty. Takes too much time to make.

Jennifer5 months ago

Very bland and undercooked, even though I cooked longer and added a tad more salt than recommended. I’ve tasted better stuffed mushrooms - would definitely add more seasoning to the mix next time.

Jennifer5 months ago

Bland! I agree to use the stems. I think salt is definitely needed in the stuffing. Maybe more cheese.

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