Valerie Bertinelli's Stuffed Mushrooms
VALERIE BERTINELLI: Brown Sugar Sriracha Bacon Bites + Roasted Asparagus Pesto Dip + Stuffed Mushrooms
Nathan Congleton / TODAY
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I love that these irresistible party bites are not just great tasting but healthy, too. The mushroom caps get stuffed with a variety of sautéed veggies, a sprinkle of cheese and crunchy breadcrumbs. You might want to make extra because they disappear fast!


    • 2 teaspoons extra virgin olive oil, divided
    • 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
    • 1 pinch freshly ground black pepper
    • 3 tablespoons grated Pecorino Romano cheese
    • 3 tablespoons panko (Japanese breadcrumbs)


1. Preheat the oven to 325°F. Brush a baking sheet with 1 teaspoon of the oil.

2. Finely chop the mushroom stems and set aside. Place the mushroom caps on the prepared baking sheet and bake for 12 minutes.

3. Meanwhile, heat the remaining 1 teaspoon oil in a medium skillet over medium heat. Add the mushroom stems, spinach, onion and garlic and sauté 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.

4. 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, 2-3 minutes. Serve warm.

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