Easy Party Appetizer (Print Version)
# Ingredients:
→ For the Filling
01 -
1/2 cup Japanese-style breadcrumbs (panko)
02 -
1/2 cup freshly grated Parmesan or pecorino Romano cheese
03 -
1/2 cup fresh flat-leaf parsley, finely minced
04 -
1/4 cup sun-dried tomatoes in oil, drained and diced (roughly 4 pieces)
05 -
2 tablespoons toasted pine nuts
06 -
2 fresh garlic cloves, finely minced
07 -
1/4 teaspoon fine sea salt
08 -
Black pepper, freshly cracked to taste
→ For Assembly
09 -
20 to 24 large cremini mushrooms, stems carefully removed
10 -
High-quality extra virgin olive oil for drizzling
11 -
Additional sea salt for seasoning
12 -
Fresh parsley leaves for finishing
13 -
Crushed red pepper flakes (optional, for heat)
# Instructions:
01 -
Set your oven to preheat at 400°F. While it's heating up, prepare a large baking sheet by covering it with a piece of parchment paper for easy cleanup.
02 -
Grab a medium mixing bowl and toss together the panko breadcrumbs, grated cheese, minced parsley, chopped sun-dried tomatoes, pine nuts, and minced garlic. Add the salt and several generous grinds of fresh black pepper. Mix everything until well combined.
03 -
Arrange your mushroom caps on the prepared baking sheet with the hollow side facing up. Give them a light drizzle of olive oil and sprinkle with a pinch of salt. Use a spoon to generously pack the filling into each mushroom cavity. Drizzle a bit more olive oil over the tops, then slide the tray into the oven. Bake for 18 to 22 minutes until the mushrooms turn tender and the filling develops a beautiful golden-brown crust.
04 -
Once they're done, remove from the oven and scatter some fresh parsley on top. If you like a little kick, add a sprinkle of red pepper flakes. Taste one and adjust the seasoning if needed, then serve these beauties while they're still warm and irresistible.
# Notes:
01 -
These appetizers taste incredible when served immediately from the oven while the cheese is still melty and the tops are crispy.
02 -
You can prep the filling mixture a few hours ahead and store it covered in the fridge, then stuff and bake right before your guests arrive.
03 -
If your mushrooms release a lot of liquid during baking, just let them rest for a minute after removing from the oven so the excess moisture can drain.