Print

Garlic-Pecorino Stuffed Mushrooms Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 134 reviews

These Stuffed Mushrooms are a savory appetizer featuring large mushrooms filled with a flavorful mixture of garlic, herbs, cheese, and breadcrumbs, finished with a touch of white wine for added depth. Perfectly baked until golden and tender, they make an elegant starter or side dish for any occasion.

Ingredients

Stuffed Mushrooms

  • 16 large button or cremini mushrooms, stems removed and chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ cup panko breadcrumbs
  • ¾ cup grated Pecorino Romano cheese (or Parmesan)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 tablespoons dry white wine

Instructions

  1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Carefully remove the stems from the mushrooms and chop them finely. Set the mushroom caps aside on a baking sheet lined with parchment paper.
  2. Sauté the Filling: In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped mushroom stems, cooking until softened and fragrant, about 3-4 minutes. Avoid browning the garlic to keep the flavor delicate.
  3. Mix the Filling Ingredients: Remove the skillet from heat and transfer the mixture to a bowl. Add the panko breadcrumbs, grated Pecorino Romano cheese, chopped parsley, and thyme. Pour in the dry white wine and stir well to combine all ingredients into a cohesive filling.
  4. Stuff the Mushrooms: Spoon the filling evenly into each mushroom cap, pressing down gently to pack the mixture.
  5. Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
  6. Serve and Enjoy: Remove from the oven, let cool for a couple of minutes, then serve warm as a delightful appetizer or side dish.

Notes

  • Use fresh herbs for best flavor and aroma.
  • If you prefer a vegetarian version, ensure the cheese used is suitable (some Pecorino Romano contains animal rennet).
  • Substitute panko breadcrumbs with gluten-free breadcrumbs to make the recipe gluten free.
  • Add a sprinkle of crushed red pepper flakes to the filling for a spicy kick.
  • For a richer taste, you can drizzle a little extra olive oil over the mushrooms before baking.

Find it online: https://alinacooks.com/garlic-pecorino-stuffed-mushrooms-recipe/