Garlic and Herb Stuffed Mushrooms with Pecorino Recipe
These stuffed mushrooms are a savory appetizer featuring large button or cremini mushrooms filled with a flavorful mixture of garlic, breadcrumbs, Pecorino Romano cheese, fresh herbs, and a splash of white wine. Baked until golden and tender, they make an elegant and easy starter for any meal or gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 stuffed mushrooms (serves 4-6 as an appetizer)
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the 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
- Prepare the mushrooms: Preheat your oven to 375°F (190°C). Clean the mushrooms and gently remove the stems. Chop the stems finely and set aside.
- Sauté the filling: Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic, cooking until softened and fragrant, about 3-4 minutes. Stir occasionally to prevent burning.
- Mix the stuffing: Remove the skillet from heat. Add the panko breadcrumbs, grated Pecorino Romano cheese, chopped parsley, thyme leaves, and dry white wine to the sautéed mixture. Stir until well combined and the mixture holds together.
- Stuff the mushrooms: Place the mushroom caps on a baking sheet lined with parchment paper. Using a spoon, fill each mushroom cap generously with the prepared stuffing mixture, pressing gently to hold filling in place.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown. Serve warm.
Notes
- You can substitute Pecorino Romano with Parmesan cheese if desired.
- For a wine alternative, use vegetable or chicken broth to keep the flavor moist.
- To make it gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Be careful not to overfill the mushrooms to prevent spilling during baking.
- These stuffed mushrooms can be prepared ahead of time and refrigerated until ready to bake.
