John Miller
Baked mushroom caps are a delicious and easy-to-make appetizer or side dish. They can be made with a variety of fillings, such as cream cheese, garlic, breadcrumbs, herbs, and cheese. The first step is to clean and season the mushrooms, then fill the caps with your desired stuffing. After baking in the oven for around 20 minutes, they are ready to be served and enjoyed! This recipe is versatile and can be adapted to your taste preferences.
| Characteristics | Values |
|---|---|
| Oven Temperature | 400°F to 450°F |
| Baking Time | 15-20 minutes |
| Mushrooms | Portobello, Baby Bella, Cremini, White Button |
| Filling | Cream Cheese, Bread Crumbs, Garlic, Herbs, Cheese |
| Seasoning | Salt, Pepper, Olive Oil, Vinegar, Tamari, Red Pepper Flakes |
| Garnish | Parsley, Thyme, Chives |
Explore related products
What You'll Learn
Choosing the right mushrooms
Type of Mushrooms
Different types of mushrooms are available for baking, including baby bella (cremini), white button, and portobello mushrooms. Portobello mushrooms are larger and suitable for heartier dishes, while baby bella and white button mushrooms are more bite-sized. Cremini mushrooms are also an option and are often used in mixed mushroom recipes.
Size
The size of the mushroom caps matters, especially if you plan to stuff them. Smaller mushroom caps may require less cooking time and might be preferable for bite-sized appetizers. On the other hand, larger mushroom caps, such as portobellos, provide a more substantial base for stuffing and can be quite versatile.
Freshness
Always opt for fresh, firm mushrooms. Look for those that are plump and unbruised, with no signs of shrivelling or discolouration. Fresh mushrooms will hold up better during the baking process and provide a more appealing texture and flavour.
Quantity
Consider the number of mushroom caps you need for your recipe. If you're making stuffed mushrooms as an appetizer, plan for two to three caps per person. If serving them as a main course, you might want to allow for four to five caps per person, especially if the mushrooms are on the smaller side.
Personal Preference
Lastly, consider your personal preference for taste and texture. Some people prefer the milder flavour of white button mushrooms, while others enjoy the earthier taste of portobellos. If you're baking mushroom caps as a vessel for other flavours, a milder mushroom might be preferable, whereas a heartier variety like portobello can stand up to stronger flavours.
Remember to clean and prepare your mushrooms properly before baking. Wiping them with a damp paper towel is recommended to avoid them becoming soggy, and always remove the stems before stuffing, unless you plan to chop and include them in your filling.
Mushroom Production: A Guide to Cultivation
You may want to see also
Preparing the filling
Clean and Prepare the Mushrooms
Start by cleaning the mushrooms with a damp paper towel to remove any dirt or debris. Avoid washing the mushrooms under running water, as they will absorb the moisture and become soggy instead of crispy when baked. After cleaning, carefully remove the stems from the mushroom caps, keeping the caps intact. Finely chop the stems, as you will use them in the filling.
Choose Your Base
For the base of your filling, you can use a variety of ingredients such as cream cheese, bread crumbs, or a combination of both. Bread crumbs provide a nice texture, and plain bread crumbs tend to work better than panko for this recipe. If you decide to use cream cheese, it adds a luxurious creaminess to the filling. You can also add grated or crumbled cheese to the base, such as Parmesan, pecorino, Gruyère, fontina, feta, or goat cheese.
Add Flavourful Ingredients
Now it's time to add some flavourful ingredients to your base. You can use garlic, which is a classic complement to mushrooms. Mince or grate the garlic and mix it into your base. You can also add herbs such as parsley, thyme, basil, or your favourite fresh herbs. Sun-dried tomatoes, chopped into small pieces, can also add a burst of flavour. If you like a bit of spice, cayenne pepper, red pepper flakes, or black pepper can be mixed into the filling.
Mix and Season
Once you've combined your base ingredients and flavourings, mix them well. Season the mixture generously with salt and pepper to taste. You can also add other seasonings like Italian seasoning or soy sauce to enhance the flavour. If your mixture seems too dry, you can add a drizzle of olive oil or melted butter to help bind it together.
Stuff the Mushroom Caps
Now you're ready to fill your mushroom caps. Spoon the filling into the cavities of the mushroom caps, piling it as high as you can. Don't worry if some of the filling tumbles off—just do your best to get a generous amount into each cap. You can also sprinkle some extra cheese on top of the filling for an extra indulgent touch.
Your mushroom caps are now ready to be baked! Remember to follow the baking instructions carefully to ensure your mushrooms are cooked to perfection. Enjoy your delicious creation!
Mushroom Protein Power: A Healthy Alternative
You may want to see also
Stuffing the caps
Now, it's time to make the filling. There are many different types of fillings you can make, depending on your taste preferences. A classic choice is a mixture of breadcrumbs, garlic, herbs, and cheese. You can use plain breadcrumbs and grate your favourite cheese—whether it's Parmesan, Gruyère, fontina, or feta. For an extra creamy texture, add some cream cheese. You can also add sun-dried tomatoes, pine nuts, and parsley to the filling for a more savoury flavour. If you're feeling adventurous, try adding cayenne pepper, red pepper flakes, sriracha, or black pepper for a spicy kick.
Once you've prepared your filling of choice, use a spoon to carefully fill each mushroom cap with a generous amount of stuffing. Pile it as high as you can, and don't worry if some tumble off—it's all part of the process! After stuffing, you can sprinkle more cheese on top or drizzle with olive oil.
Now, your mushrooms are ready to bake!
Mushrooms: Brain Boosters or Busters?
You may want to see also
Explore related products
Baking the mushrooms
To bake mushroom caps, start by cleaning the mushrooms with a damp paper towel. Do not wash the mushrooms under running water, as they will soak it up and become soggy instead of crispy. Next, chop off the stems of the mushrooms and set the caps aside. You can either chop the stems finely or use a food processor.
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil to make clean-up easier. Grease the baking sheet with cooking spray or olive oil. Place the mushroom caps on the baking sheet, cavity side up.
Now, it's time to make the filling. In a medium bowl, mix together the chopped mushroom stems, grated cheese, breadcrumbs, garlic, herbs, and any other desired seasonings. You can also add cream cheese or butter to make the filling extra decadent. Generously fill each mushroom cap with the mixture, piling it high.
Drizzle the stuffed mushrooms with olive oil and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown. For larger mushroom caps, such as portobellos, you may need to bake for a few extra minutes to ensure they are cooked through.
Once done, remove the mushrooms from the oven and let them cool slightly before serving. You can garnish with fresh herbs, red pepper flakes, or a sprinkle of your favourite cheese. Enjoy!
Mushrooms: Healthy Diet Friend or Foe?
You may want to see also
Serving suggestions
Baked mushroom caps are incredibly versatile and can be served as a main, side, or appetiser.
As a main, baked mushroom caps pair well with a variety of grains and vegetables. For example, you could serve them with quinoa, herbed farro, rice, mashed potatoes, cauliflower, parsnip puree, or roasted vegetables such as zucchini and onions. They can also be used as a vegetarian or vegan main dish, or as a burger in place of meat.
Baked mushroom caps also make a great appetiser or side. They can be served as a pre-dinner appetiser, or as a side to steak, grilled or roasted chicken, or pork chops. They can also be served as a side dish with rice, such as Korean fried rice, or with ground beef bulgogi.
If you want to get creative, you can also chop up the baked mushroom caps and make mushroom tacos, or use two caps as hamburger buns for a bread-free option.
Baked mushroom caps are best served warm, so it is recommended to make them right before serving. However, they can be stored in an airtight container in the refrigerator for up to 3 to 5 days, depending on the recipe.
Mushroom Power: Mario's Chase for Super-Sized Strength
You may want to see also
