Stuffed Mushrooms With Panko and Pecorino

By Colu Henry

Stuffed Mushrooms With Panko and Pecorino
Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
Total Time
20 minutes
Rating
4(1,307)
Comments
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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
Nutritional analysis per serving (24 servings)

34 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 55 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.)

  2. 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).

  3. 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.

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Ratings

4 out of 5
1,307 user ratings
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Comments

Carol

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

Pamela

Why aren’t stems sautéed and used in stuffing?

Pamela Econoply Woodnick

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!!!

PO

Somehow so much more than the sum of its parts! I doubled the recipe and used the extra stuffing to top baked mac and cheese. (I used the mushroom stems to make duxelles which went into a different dish.)

Grace

These mushrooms were so boring. There are many other recipes out there that are so much more flavorful. I won't go into what I did to change the recipe to make it better. I just used a different recipe. Not a keeper for me.

eghalpine

The filling was a bit dry and crumbly when I stuffed the caps, so I sprayed it with more olive oil. Nonetheless, it made a bit of a mess.

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