Stuffed Mushrooms With Panko And Pecorino Recipes

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STUFFED MUSHROOMS WITH PANKO AND PECORINO



Stuffed Mushrooms With Panko and Pecorino image

These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and garlic, then spooned into mushroom caps and baked until crisp and golden. You can assemble them through Step 2 a few days in advance and pop them into the oven minutes before guests arrive. Pro tip: Don't throw away the mushroom stems. Freeze them to add to your next pot of stock for unbeatable richness.

Provided by Colu Henry

Categories     vegetables, appetizer, side dish

Time 20m

Yield About 24

Number Of Ingredients 8

1/2 cup panko bread crumbs
1/4 cup finely grated Pecorino or Parmesan
2 tablespoons finely chopped Italian parsley, plus more for garnish (optional)
2 garlic cloves, pressed with a garlic press or grated
4 tablespoons olive oil
Kosher salt
Black pepper
12 ounces cremini or button mushrooms (about 24 mushrooms), stems removed

Steps:

  • Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
  • Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
  • Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.

Nutrition Facts : @context http, Calories 34, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 0 grams

STUFFED MUSHROOMS



Stuffed Mushrooms image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

2 teaspoons extra-virgin olive oil
12 large white mushrooms, brushed clean, stems removed and reserved
1/2 cup baby spinach, finely chopped
1/2 onion, minced
2 cloves garlic, chopped
1/2 cup cherry tomatoes, finely chopped
2 tablespoons flat-leaf parsley, chopped
1/8 teaspoon salt, plus additional for sprinkling on mushroom caps
Pinch freshly ground black pepper
3 tablespoons grated Pecorino Romano cheese
3 tablespoons panko (Japanese breadcrumbs)

Steps:

  • Preheat the oven to 325 degrees F. Brush a baking sheet with 1 teaspoon of the oil.
  • Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.
  • Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion, and garlic and saute until the spinach wilts, about 6 minutes. Add the tomatoes and cook for 2 minutes more. Turn off the heat and stir in the parsley, salt, pepper and 2 tablespoons each of the pecorino and panko.
  • Preheat the broiler. Divide the spinach mixture evenly among the mushroom caps. Sprinkle each with the remaining 1 tablespoon pecorino and panko, then broil until golden brown, 2 to 3 minutes. Serve warm.

THE BEST STUFFED MUSHROOMS



The Best Stuffed Mushrooms image

These mushrooms were created to impress my boyfriend when we first started dating. These are now his absolute favorite.

Provided by Leslie Ann

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 6

Number Of Ingredients 7

3 slices bacon
½ (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
  • Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 3.5 g, Cholesterol 33 mg, Fat 14 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 6.8 g, Sodium 231.7 mg, Sugar 1.4 g

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY



Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley

Provided by Tasty

Categories     Appetizers

Yield 15 servings

Number Of Ingredients 12

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

Steps:

  • Preheat oven to 350° F (180°C).
  • Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
  • Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
  • In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
  • Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
  • Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
  • Garnish with a sprinkle of parsley, then serve!
  • Enjoy!

Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

STUFFED MUSHROOMS WITH PECORINO AND HERBS



Stuffed Mushrooms with Pecorino and Herbs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 28 mushrooms

Number Of Ingredients 8

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Steps:

  • Preheat the oven to 400 degrees F.
  • Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
  • Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

PANKO STUFFED MUSHROOMS - ASIAN STYLE



Panko Stuffed Mushrooms - Asian Style image

These delicious bites are another recipe I adapted from my NEW favorite cookbook-Veganomicon! MAny stuffed mushroom recipes are drizzled in butter or contain crab in the stuffing. These tasty appetizers pass they test for both vegans and meat-eaters alike! Original recipe called for daikon and mirin, but I substituted water chestnuts and rice wine vinegar with great results.

Provided by Kozmic Blues

Categories     Vegetable

Time 40m

Yield 20 mushrooms, 10 serving(s)

Number Of Ingredients 12

22 white button mushrooms, cleaned
1 tablespoon peanut oil
3 garlic cloves, minced
1 cup water chestnut, finely diced
3 tablespoons rice wine vinegar or 3 tablespoons mirin
1/2 teaspoon salt
1/2 teaspoon white pepper
1 1/2 cups panko breadcrumbs
1 tablespoon toasted sesame oil, plus extra for greasing the pan and garnish
8 tablespoons water
1/2 cup scallion, finely chopped, plus extra for garnish
3 tablespoons toasted sesame seeds

Steps:

  • Preheat the oven to 350°F.
  • Remove the stems from the mushrooms.
  • Chop up the stems and two(2) of the whole mushrooms and set them aside.
  • Preheat a large skillet over medium heat. Pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released.
  • Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.
  • At this point, lots of moisture should be released from the mushrooms.
  • Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes.
  • Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil until all the bread crumbs are moist.
  • If needed, add a coiple tbsp of water if panko seems overly dry.
  • The mixture should be crumbly but, when you press some between your fingers, it should hold together.
  • Mix in the scallions and adjust the salt to taste.
  • Grease a baking sheet with a little sesame oil.
  • Stuff each mushroom with the filling and place on the baking sheet.
  • To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.
  • Bake for 20 minutes.
  • To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
  • Garnish with extra chopped scallions.

Nutrition Facts : Calories 88.9, Fat 5.1, SaturatedFat 0.8, Sodium 152.6, Carbohydrate 9.2, Fiber 1.7, Sugar 1.8, Protein 2.9

PEPPERONI-STUFFED MUSHROOMS



Pepperoni-Stuffed Mushrooms image

No one can resist stuffed mushrooms with the fantastic flavor of pizza! The Italian-style appetizers disappear as fast as I can put them on a plate.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 10

24 large fresh mushrooms
1 medium onion, chopped
2/3 cup chopped pepperoni
2 tablespoons butter
1 garlic clove, minced
1/4 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/8 teaspoon salt
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • Remove stems from mushrooms and finely chop stems; set caps aside. , In a large skillet, saute the onion, pepperoni and mushroom stems in butter until tender. Add garlic; cook 1 minute longer. Stir in the bread crumbs, Parmesan cheese, Italian seasoning and salt; remove from the heat and cool slightly. Spoon into mushroom caps., Place on an ungreased baking sheet. Bake at 325° for 15 minutes. Sprinkle with mozzarella cheese; bake 5-10 minutes longer or until mushrooms are tender.

Nutrition Facts :

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Top Asked Questions

How do you cook mushrooms in a Panko Pan?
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, 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.
What do you put on stuffed mushrooms for dinner?
These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and garlic, then spooned into mushroom caps and baked until crisp and golden.
How to cook mushrooms for pizza?
Drizzle the mushroom caps with olive oil, and season them generously with salt and pepper. Next, make the filling. Stir together the grated cheese, sun-dried tomatoes, parsley, panko bread crumbs, garlic, pine nuts, salt, and a few grinds of black pepper. Then, fill each mushroom.
What is the best way to cook mushrooms in the oven?
In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, 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.

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