Stuffed Mushrooms With Panko and Pecorino Recipe (2024)

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

Why aren’t stems sautéed and used in stuffing?

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!!!

I use fresh oregano, cut in very thin strips, which I bake with the mushrooms. I also chop some of the stems and put in the farce. If you want a kick, use a little cayenne.

I sometimes lightly steam the caps first, then stuff and bake. I find it makes the finished mushrooms more tender

I chop the stems very fine and saute in butter and add to the bread crumb mix ~ sometimes I chop pine nuts or walnuts and add them, too. Love!

That would be a completely different stuffed mushroom recipe, that’s why! There are recipes for stuffed mushrooms that call for sautéed stems. The author chose not to for this one, making a completely different (and easier) dish.

No doubt!

Saute with shallot and stems and add to stuffing. Prebake caps at 400 for 2-3 mins; turn over and bake for 2-3 more and then add stuffing

I made these for Christmas largely as written. I did sauté a minced shallot and garlic with the stems and add them to the mix. They were delicious.

I made this just as the recipe called for, and it was a big hit! I was looking for some simple recipes for Christmas Day lunch, and this really filled the bill. I will be making these often. And thanks for the tip on the stems; I saved mine and will be using them for stock later this week.

First tray:I followed recipe other than subbing regular breadcrumbs for panko breadcrumbs.Second tray:Recipe didn't make enough stuffing for the mushrooms that I had (I really packed it in tight).Made more stuffing, eyeballing the ingredients, this time mixing a 1:1 ratio of breadcrumbs to parmesan.The batch with more cheese was more delicious and flavorful.15 minutes at 400 degrees was not enough for either batch. I suggest 20-25 minutes for the shrooms to get roasty toasty.

I thought this was tasty and a lighter, crunchier, bite than it would have been if stems were added to the stuffing mix. Served them at a dinner party and they were gone gone gone in five minutes. Per other commenters I pre-baked the mushrooms unstuffed for a five minutes. Let them cool. Then stuffed and baked right before serving

Why waste the stems? I've always used recipes that call for the stems, finely chopped and sauteed, before other additions. I will do that here. Otherwise, this sounds interesting and I'll try it.

I can only think the cook wanted a contrast between the 'shroom and stuffing, as the earthy mushroom flavor is so distinctive.

Simple, fast, and really a hit! Saved the mushroom stems for Risotto.

I agree with the comment that suggested pre-baking the caps. That way they won’t be quite so rubbery.

Agree with Jude, a key benefit of this recipe is its simplicity. We've all been stressed a few hours before guests arrive juggling multiple dishes and it takes surprisingly long to chop and saute the stems from multiple mushrooms. Love that with this recipe you can quickly mix the stuffing, top shrooms, and bake.

I love this recipe and have made it as is many times now to rave reviews from my husband. I now experiment and today made them with a little ground sausage, bread crumbs, Parmesan, and parsley. Also wonderful!

add bacon, and use the stems as part of the stuffing. Yum!!

Made it exactly as noted. Great recipe to make ahead and heat up quickly to add to an antipasto buffet. Will use the steps tonight for a mushroom bourguignon.

After you remove the stems, I would suggest scooping out the mushroom, otherwise, there’s just too much mushroom. Also too many breadcrumbs in this recipe. Next time I make these, I’ll also try using another Chi is that melts in the center more than just a Parmesan.

This recipe is fast and simple. I had fresh grated parmesan on hand, so I used that. I overcooked in my mini oven, but it was still very good. I used extra minced garlic and added parsley from jar. This is my go to recipe. Next time I will sautee the stems with butter and shallots, but this is very good for just a quick lunch. I made 5 mushrooms, used small to medium bella. Cooked mushrooms in oven upside down 3 minutes before stuffing, as they were very cold

I doubled the recipe and with half the mushrooms I prepared the stuffing exactly as described. On the other side I sautéd finely chopped onion, impossible sausage and the stems. I also used vegan Parmesan cheese (on the latter). I took them to our friend’s house where I baked them and I wasn’t near the oven when they came out. Everyone was munching on them and the overwhelming consensus was that the ones with impossible sausage were the best. I used the spicy impossible. Try it! Delicious!

I made these tonight for a dinner with friends. I don’t under the live for these. I made according to instructions and underwhelmed. Good but not great and putsy to make. If you are looking for something with lots of flavor and interest, choose something else.

Made the dish per the recipe. So simple so delicious! Not a one was left at our 2022-23 new year's eve party and accompanied with lots of complements. Don't over think it. The unused mushroom stems can be chopped up and used for pizza or salad toppings.

Made exactly as written. I like this better than my own recipe which I’ve been making for many years. Had a bit of leftover crumb mixture which I ate with a spoon. So good!

Perfect!! my family has made these for as long as I can remember! I toasted the breadcrumb in a pan with the grated garlic and olive oil before stuffing. Can out crunchy and golden brown. Great appetizer for the holiday party I hosted last night!! thanks!

Followed the recommendations and sautéed the mushroom stems. I would double to amount of cheese in the filling but otherwise very good!

Tasty, easy appetizer enhanced by the fact it smells delicious. Prepared through step two as indicated was possible, and then slid them in the toaster oven just before guests arrived. Smelled so delicious one enthusiastic guest popped one in his mouth before I could cool them the 5 minutes.