Hamdi Saidani This delicious Julia Child Stuffed Mushrooms recipe is a quick and easy appetizer packed with flavor. The crispy panko topping, savory pecorino cheese, and rich sun-dried tomatoes make every bite irresistible. You can customize it with your favorite herbs or cheese, making it perfect for any occasion. Serve them hot and enjoy!
Ingredients Needed
- ½ cup panko breadcrumbs
- ½ cup grated pecorino cheese
- ½ cup finely chopped fresh parsley (plus more for garnish)
- ¼ cup chopped oil-packed sun-dried tomatoes (about 4)
- 2 tablespoons (18g) pine nuts
- 2 garlic cloves, minced
- ¼ teaspoon sea salt (plus more for sprinkling)
- Freshly ground black pepper, to taste
- 20 to 24 large cremini mushrooms, stemmed
- Extra virgin olive oil, for drizzling
- Pinch of red pepper flakes (optional)
How To Make Stuffed Mushrooms
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the filling: In a medium bowl, mix together the panko breadcrumbs, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt, and black pepper.
- Prepare the mushrooms: Place the mushrooms, cavity side up, on the lined baking sheet. Drizzle with olive oil and sprinkle with a little salt.
- Stuff the mushrooms: Spoon the filling into each mushroom, pressing lightly to secure it. Drizzle a bit more olive oil over the top.
- Bake until golden: Place the mushrooms in the oven and bake for 18 to 22 minutes, or until they are tender and the filling is golden brown.
- Garnish and serve: Remove from the oven and sprinkle with fresh parsley and red pepper flakes (if using). Serve warm and enjoy!
Recipe Tips
- Choose firm mushrooms: Select mushrooms that are firm and not too soft. They hold the stuffing better and don’t release too much moisture during baking.
- Don’t overstuff: Lightly press the filling into each mushroom. Too much filling can cause it to spill out and burn.
- Use fresh garlic and parsley: Fresh garlic and parsley add a vibrant flavor that really enhances the dish.
- Toast the pine nuts: Lightly toast the pine nuts before adding them to the filling. This will bring out their nutty flavor.
- Bake at the right temperature: Make sure the oven is preheated to 400°F. This helps the mushrooms cook evenly and the filling turn golden brown.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover stuffed mushrooms in an airtight container and store in the fridge for up to 3 days.
- Freeze: You can freeze leftover stuffed mushrooms after they cool completely. Place them in a freezer-safe container or bag, and freeze for up to 2 months.
- Reheating: To reheat leftovers, preheat your oven to 350°F, place the stuffed mushrooms on a baking sheet, and reheat for 10 minutes or until heated through.
Nitrition Fact
Serving Size: 1 stuffed mushroom (approximately 15 grams)
- Calories: 67 kcal
- Total Fat: 3.15 g
- Saturated Fat: 0.72 g
- Cholesterol: 2.5 mg
- Sodium: 45 mg
- Potassium: 50 mg
- Total Carbohydrate: 5.25 g
- Dietary Fiber: 0.5 g
- Sugars: 0.5 g
- Protein: 2.77 g
More Julia Child Recipes:
Julia Child Stuffed Mushrooms
Description
This delicious Julia Child Stuffed Mushrooms recipe is a quick and easy appetizer packed with flavor. The crispy panko topping, savory pecorino cheese, and rich sun-dried tomatoes make every bite irresistible. You can customize it with your favorite herbs or cheese, making it perfect for any occasion. Serve them hot and enjoy!
Ingredients
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the filling: In a medium bowl, mix together the panko breadcrumbs, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt, and black pepper.
- Prepare the mushrooms: Place the mushrooms, cavity side up, on the lined baking sheet. Drizzle with olive oil and sprinkle with a little salt.
- Stuff the mushrooms: Spoon the filling into each mushroom, pressing lightly to secure it. Drizzle a bit more olive oil over the top.
- Bake until golden: Place the mushrooms in the oven and bake for 18 to 22 minutes, or until they are tender and the filling is golden brown.
- Garnish and serve: Remove from the oven and sprinkle with fresh parsley and red pepper flakes (if using). Serve warm and enjoy!
Notes
- Choose firm mushrooms: Select mushrooms that are firm and not too soft. They hold the stuffing better and don’t release too much moisture during baking.
- Don’t overstuff: Lightly press the filling into each mushroom. Too much filling can cause it to spill out and burn.
- Use fresh garlic and parsley: Fresh garlic and parsley add a vibrant flavor that really enhances the dish.
- Toast the pine nuts: Lightly toast the pine nuts before adding them to the filling. This will bring out their nutty flavor.
- Bake at the right temperature: Make sure the oven is preheated to 400°F. This helps the mushrooms cook evenly and the filling turn golden brown.
Julia Child Stuffed Mushrooms
