Sun-Dried Tomato Stuffed Mushrooms

FAQ

Can I use a different cheese?

Yes! Goat cheese, feta, or cream cheese all work beautifully.

Can I make these ahead of time?

Absolutely. Prep the mushrooms and filling, keep them in the fridge, and bake just before serving.

What mushrooms work best?

Cremini, button, or small portobello mushrooms are all great. Adjust cooking time for larger mushrooms.

Chef’s Tips

Use medium-large mushrooms for the perfect bite size.
Don’t skimp on the garlic and herbs, they really make this pop!
Want them a little extra crispy on top? Sprinkle a little more panko before baking.

Sun-Dried Tomato Stuffed Mushrooms

Wife with the Knife

These little Sun-Dried Tomato Stuffed Mushrooms bites are packed with flavour! Creamy ricotta, tangy pecorino, sun-dried tomatoes, fresh herbs, and a hint of garlic make these mushrooms irresistible. Perfect for a party, a snack, or just because! You’ll be the friend everyone asks for the recipe from.

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Prep Time 15

Cook Time 18

Total Time 33

Course Appetizer, Finger Food, Hors d’oeuvres, Side Dish, Snack, starter

Cuisine Italian, Mediterranean Style

Servings 24 Caps

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: Cremini, button, or portobello. Larger mushrooms hold more filling. Adjust baking time accordingly.
Storage: Refrigerate in an airtight container for 3–4 days.
Reheating: Oven at 350°F (175°C) for 10–15 minutes or microwave briefly. Mushrooms may soften slightly but stay delicious.
Serving suggestions: Sprinkle extra herbs or a little more cheese on top for presentation.

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Keyword Elegant Party Food, Finger Food, Hors d’oeuvres, Mushrooms, Party Food, Ricotta Cheese, Savory Appetizer, Stuffed Mushrooms, sundried tomatoes