Sun-Dried Tomato Stuffed Mushrooms
Impress your guests with these flavourful sun-dried tomato stuffed mushrooms. Filled with creamy ricotta, tangy pecorino, sun-dried tomatoes, and fragrant herbs, they’re the perfect bite-sized appetizer for any occasion—whether it’s a party, gathering, or simply a delicious treat.
Ingredients
- 20 to 24 medium-large cremini mushrooms (stemmed. See note #1.)
- ½ cup panko breadcrumbs
- ½ cup pecorino or parmesan cheese grated
- ½ cup ricotta cheese
- ½ large shallot minced
- ½ cup parsley finely chopped (plus more for garnish)
- ¼ cup sun-dried tomatoes about 4-5, chopped
- ¼ cup basil finely chopped
- 3-4 garlic cloves minced
- Extra virgin olive oil for drizzling
- ¼ teaspoon sea salt plus more for sprinkling
- Freshly ground black pepper
- Pinch red pepper flakes optional
Instructions
- Preheat the oven to 400°F (204°C)
- Line a baking sheet with parchment paper.
- In a medium bowl, combine the panko, pecorino cheese, ricotta, herbs, sun-dried tomatoes, garlic, shallots, salt and several grinds of pepper.
- 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 and bake until the mushrooms are tender and the filling is golden brown, about 18 to 22 minutes.
- Season to taste, garnish with parsley and a sprinkle of red pepper flakes, if desired.
- Serve Sun-dried tomato stuffed mushrooms warm as an appetizer, hors d’Oeuvres, side or snack and enjoy!
Notes
Mushroom Options
- This recipe works well with Cremini, Button, or Portobello mushrooms.
- Adjust the cooking time based on the size and thickness of the mushrooms you use.
- Larger mushrooms hold more filling, making them extra satisfying!
- Refrigeration: Transfer leftover stuffed mushrooms to an airtight container and store them in the refrigerator for up to 3-4 days.
- Oven: Place the stuffed mushrooms on a baking sheet and warm them in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave: Heat in the microwave for a few seconds until warmed.
- Note: Reheating may slightly soften the mushrooms, but they will remain flavourful and enjoyable.
- Serving Idea: Garnish with fresh herbs like parsley or basil for a pop of colour and extra flavour.
- Cheese Options: Swap the cheese in the filling for goat cheese, feta, or cream cheese to customize the flavour profile.
- Make Ahead: Prepare the mushrooms and filling in advance, then assemble and bake just before serving for a fresh and convenient option.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
