Oh, those little bursts of oceanic delight—crab-stuffed mushrooms have become my latest obsession. Imagine a cozy evening, the aroma of garlic and herbs wafting through the air, mingling with the delicate sweetness of crab meat nestled in tender mushroom caps. These bite-sized morsels are perfect for impressing guests or indulging in a midnight snack—because who really needs an excuse to enjoy such deliciousness?
Steps
- Begin by preheating your oven to 400°F and line a baking sheet with parchment paper. Gently clean the mushrooms using a damp paper towel to remove any dirt, and then remove their stems to create space for the stuffing.
- In a bowl, mix together the panko bread crumbs, grated pecorino cheese, chopped parsley, sun-dried tomatoes, pine nuts, minced garlic, salt, and black pepper until well combined.
- Arrange the mushroom caps, cavity side up, on the prepared baking sheet. Drizzle them with olive oil and season with salt, ensuring each mushroom cap is evenly coated.
- Carefully spoon the prepared filling into each mushroom cap, piling it as high as possible. It’s okay if some filling falls off; just try to pack each mushroom generously.
- Drizzle the stuffed mushrooms with additional olive oil and bake them in the oven for 18 to 22 minutes. The mushrooms should be tender, and the filling should be golden brown when done.
- Once baked, let the stuffed mushrooms cool slightly. Garnish with a sprinkle of parsley and red pepper flakes if desired, then season to taste and serve warm.
Ingredients
- Large cremini mushrooms (also known as baby bella or mini portobello mushrooms)
- Pine nuts
- Panko bread crumbs
- Sun-dried tomatoes
- Pecorino cheese (Parmesan cheese can be used as an alternative)
- Fresh parsley
- Garlic
- Extra-virgin olive oil
- Salt
- Black pepper
FAQ
- Can I use a different type of mushroom for this recipe?
- Yes, while the recipe suggests using large cremini mushrooms, white button mushrooms can also work in a pinch.
- What can I substitute for pecorino cheese?
- If pecorino cheese is unavailable, you can use Parmesan cheese as a substitute in the filling.
- How should I clean the mushrooms before stuffing them?
- Instead of rinsing them under water, use a damp paper towel to gently wipe the mushrooms clean to avoid them absorbing excess water.
- How do I store leftover stuffed mushrooms?
- Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or in an oven set to 350°F.
- Can stuffed mushrooms be served as a main dish?
- While they are typically served as an appetizer, stuffed mushrooms can also be enjoyed as a main dish when paired with herbed farro or quinoa.
Tips
- Opt for larger cremini mushrooms, as they can hold more of the delicious breadcrumb filling, making them easier to stuff and more satisfying to eat.
- Chop the filling ingredients finely so that each bite delivers a balanced mix of flavors. Aim for uniform sizes, like matching the sun-dried tomatoes to the pine nuts, and use a Microplane zester or small grater for the cheese.
- Always remember to season the mushrooms before stuffing them. A drizzle of olive oil and a sprinkle of salt can significantly enhance the flavor of the final dish.
- Consider serving these stuffed mushrooms alongside herbed farro or quinoa for a hearty meal option, not just as an appetizer.
Equipment
- Microplane zester or fine box grater – for grating cheese finely.
- Parchment paper – for lining the baking sheet.
- Baking sheet – if not already available.
- Medium mixing bowl – for mixing the filling ingredients.
