Laura Smith
Stuffed mushrooms are a delicious and easy-to-make vegetarian appetizer. They are perfect for holiday parties, from Thanksgiving to New Year's, and can be prepped ahead of time. The mushrooms are filled with a cheesy, herby, and garlicky mixture and baked until golden. The filling can be made with a variety of ingredients, including cream cheese, Parmesan, breadcrumbs, and herbs. The mushrooms themselves can be baby bella, white button, or portobello, depending on your preference for bite-sized or larger caps.
| Characteristics | Values |
|---|---|
| Preparation time | Varies, but can be prepared 12 hours before serving |
| Baking time | 20-25 minutes |
| Baking temperature | 350°F-400°F |
| Ingredients | Mushrooms, olive oil, salt, pepper, cheese, garlic, breadcrumbs, parsley, pine nuts, sun-dried tomatoes, herbs, pecorino cheese, cream cheese, egg yolk, Parmesan cheese, onion, wine, sausage, paprika, cayenne pepper, pablano peppers, butter, Worcestershire sauce, Gruyère, fontina, feta, bacon |
| Serving suggestions | Herbed farro, quinoa, stuffed mini peppers, stuffed hot cherry peppers |
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What You'll Learn
Choosing the right mushrooms
Variety: Common varieties used for stuffed mushroom caps include baby bella (cremini), white button, and portobello mushrooms. Baby bella mushrooms are a popular choice due to their bite-size convenience, and they also provide a good balance of flavour and texture. White button mushrooms are readily available and offer a mild flavour. Portobello mushrooms are larger and can be a good option if you prefer a more substantial cap.
Size: Opt for small to medium-sized mushrooms, as they tend to hold together better and provide a pop-in-your-mouth experience. Larger mushroom caps can be used, but they may be a bit messier to eat.
Freshness: Look for fresh, firm mushrooms with intact caps. Avoid mushrooms that are slimy, wrinkled, or have soft spots. Fresh mushrooms should have a pleasant earthy aroma and be free from any visible signs of mould or discolouration.
Quantity: Consider the number of servings you need and choose enough mushrooms to allow for a generous stuffing in each cap. Typically, a serving size is around 2-3 stuffed mushroom caps per person, depending on their size and your guests' appetites.
Preparation: Before stuffing, clean the mushrooms gently with a damp paper towel or cloth to remove any dirt. You can also quickly rinse them under cold running water, but be sure to dry them thoroughly afterwards. Removing the stems is also part of the preparation process, and you can decide whether to incorporate the chopped stems into your filling or discard them.
By selecting the right mushrooms and preparing them properly, you'll be well on your way to creating delicious stuffed mushroom caps that your guests will surely enjoy!
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Preparing the filling
Firstly, clean and remove the stems from the mushrooms. You can choose to finely chop the stems and add them to your filling, or you can discard them. If you decide to use the stems, cook them in a pan with some oil or butter until most of the moisture is gone. You can also add some wine to deglaze the pan and cook until the liquid evaporates.
Next, it's time to mix your filling ingredients. A classic combination includes cream cheese, parmesan cheese, parsley, bread crumbs, egg, garlic, and smoked paprika. You can also add some chopped sun-dried tomatoes, olives, crispy bacon bits, or other fresh herbs like chives, thyme, or rosemary. If you want to add some crunch, try adding pecans or pine nuts. Get creative and experiment with different ingredients to find your perfect filling.
Once you have your desired mixture, use a small teaspoon to generously fill each mushroom cap, pressing the filling slightly into the cavity. Be careful not to overfill, as the mushrooms will shrink slightly during cooking, and you want to ensure even cooking.
Finally, before baking, you can drizzle the stuffed mushrooms with olive oil and season with salt and pepper to enhance the flavours.
Now your stuffed mushroom caps are ready for the oven!
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Stuffing the mushrooms
Next, prepare your filling. There are endless variations, but a simple mixture might include grated cheese, breadcrumbs, garlic, herbs, and pine nuts. You can also add in chopped sun-dried tomatoes, olives, crispy bacon bits, or fresh herbs like chives, thyme, or rosemary. If you're looking for a creamier filling, you can combine cream cheese, egg yolk, and Parmesan cheese, along with cooked sausage and cooled mushroom stems.
Once your filling is ready, it's time to stuff the mushrooms. Place the cleaned mushroom caps cavity-side up on a baking sheet. Using a small teaspoon, generously fill each mushroom cap with the stuffing, pressing slightly to get it into the cavity. Be careful not to overstuff, as the mushrooms will shrink slightly during cooking and the filling will puff up. You can fill the mushrooms up to 12 hours in advance and store them in the fridge until you're ready to bake.
Finally, drizzle the stuffed mushrooms with olive oil and season with salt and pepper. You can also sprinkle the tops with Parmesan cheese and chopped nuts for extra flavour and texture. Now they're ready to bake!
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Baking the mushrooms
Once you've cleaned, seasoned, and stuffed your mushrooms, it's time to bake them! Preheat your oven to between 350°F and 400°F. Grease a baking sheet with cooking spray or line it with parchment paper. Arrange the stuffed mushroom caps on the prepared baking sheet, cavity side up. Make sure to space them out evenly to ensure even cooking.
Drizzle the stuffed mushrooms with olive oil and season with salt and pepper. You can also sprinkle chopped nuts like pecans or Parmesan cheese on top for extra flavour and texture.
Bake the mushrooms for about 20 to 25 minutes. The baking time may vary slightly depending on the size of your mushrooms, so keep an eye on them to avoid overcooking. You'll know they're done when the mushrooms are tender and slightly soft, and the filling is golden brown.
Remove the mushrooms from the oven and let them cool for a few minutes before serving. Stuffed mushrooms are best enjoyed fresh out of the oven, but you can also make them ahead of time and reheat them. Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 5 days.
To reheat, you can use a microwave or an oven. For the microwave, heat the mushrooms in 30-second intervals until they are warmed through. For the oven, preheat it to 300°F-350°F and heat the mushrooms for about 8-10 minutes, or until warmed through.
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Storing and reheating
Stuffed mushrooms are best enjoyed fresh out of the oven, but leftovers can be stored and reheated.
Storing
Allow the stuffed mushrooms to cool to room temperature before storing them. This helps prevent condensation, which can make them soggy. Then, place them in an airtight container and store them in the refrigerator. They will keep for 3 to 5 days, but they will get soggier the longer they sit.
Stuffed mushrooms can also be frozen for up to 3 months. To freeze, place unbaked stuffed mushrooms on a baking sheet lined with parchment paper and put them in the freezer until they are frozen solid. Once frozen, transfer them to a resealable freezer bag.
Reheating
Reheat the mushrooms in the microwave for 30 seconds to 1 minute, or until heated through. They can also be reheated in an air fryer for a few minutes to crisp up the topping. If reheating a large batch, place them on a baking sheet and warm them in the oven at 350°F for 10 to 15 minutes, or until heated through.
To reheat from frozen, bake the stuffed mushrooms according to the recipe, adding a bit of extra time to account for their frozen state.
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Frequently asked questions
You will need mushrooms, olive oil, salt, pepper, cheese (cream cheese, parmesan, gruyere, fontina, or feta), garlic, breadcrumbs, and herbs like parsley. You can also add extras like pine nuts, sun-dried tomatoes, onions, or pecans.
Clean the mushrooms with a quick rinse and wipe them with a damp paper towel to remove dirt. Remove the stems and chop them finely. You can cook the stems with garlic and oil before adding them to the filling, or cook them separately in the microwave or a saute pan to remove excess moisture.
Place the cleaned mushroom caps cavity-side up on a baking sheet. Make your filling by mixing the remaining ingredients, then use a teaspoon to generously fill each cap. The filling should be slightly cool so it keeps its shape better. Don't overstuff the mushrooms, just fill them until they are slightly heaping.
Preheat your oven to between 350°F and 400°F. Bake the stuffed mushrooms for around 20 minutes, or until the mushrooms are tender and slightly soft, and the filling is golden brown.
Let the stuffed mushrooms cool, then store them in an airtight container in the refrigerator for up to 3 to 5 days. To reheat, use a microwave or an oven preheated to 300°F for a few minutes until warmed through.
