Michael Davis
Stuffed mushrooms are a delicious and easy-to-make appetizer. They are the perfect cheesy mushroom bite with hints of onion, herbs, and nuts. To make them, preheat your oven to 350-400°F (175-200°C). Clean the mushrooms with a damp cloth or paper towel, remove the stems, and chop them finely. Combine the chopped stems with ingredients such as cream cheese, garlic, breadcrumbs, herbs, and cheese to create a flavorful filling. Spoon the filling into the mushroom caps, drizzle with olive oil, and bake for 20-25 minutes until tender and golden. Serve warm as a tasty appetizer or side dish.
| Characteristics | Values |
|---|---|
| Oven Temperature | 350°F-400°F (175°C-200°C) |
| Baking Time | 18-25 minutes |
| Baking Sheet Preparation | Grease with cooking spray or olive oil |
| Mushroom Preparation | Wipe with a damp paper towel, break off stems, and finely chop stems |
| Filling Ingredients | Cream cheese, parmesan, breadcrumbs, garlic, herbs, salt, pepper, onion, pecans, goat cheese, shallots, chives |
| Filling Method | Spoon into mushroom caps, sprinkle with parmesan and pecans |
| Storage | Refrigerate in an airtight container for 3-5 days |
| Reheating | Microwave for 30 seconds to 1 minute, or reheat in the oven |
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What You'll Learn
Preparing the mushrooms
Choosing the Mushrooms
Start by selecting the right mushrooms for stuffing. Look for mushrooms that are firm and not too scratched, misshapen, or damaged. Brown mushrooms, such as cremini or baby bella mushrooms, are a good option, but you can also use white button mushrooms if that's what you have on hand. Aim for a bite-sized variety so that they can be easily popped into the mouth and ensure they are not too small so that they can hold a generous amount of filling.
Cleaning the Mushrooms
Mushrooms tend to have a lot of dirt on them, so cleaning them before cooking is essential. Avoid rinsing them directly under running water, as this can make them soggy. Instead, use a damp paper towel or a damp cloth to gently wipe the surface of each mushroom clean, removing any remaining dirt from the caps and stems.
Removing the Stems
Carefully break off the stems of the mushrooms. Finely chop the stems, discarding any tough ends. The stems will be used in the filling, adding flavour and texture to the dish.
Preparing the Baking Sheet
Preheat your oven to 350-400°F (175-200°C). Line a baking sheet with parchment paper or grease it with cooking spray or olive oil. This step ensures that your mushrooms don't stick to the baking sheet and makes cleanup easier.
Stuffing the Mushrooms
Combine the chopped mushroom stems with your desired filling ingredients, such as cheese, herbs, breadcrumbs, and seasonings. Mix everything together until well combined. Then, use a spoon or scoop to fill each mushroom cap with the prepared filling. You can stuff the mushrooms up to the brim, ensuring a generous amount of filling in each bite.
Your mushrooms are now prepared and ready to be baked! Follow the remaining steps in the recipe to complete your delicious stuffed mushrooms.
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Making the filling
To make the filling for stuffed mushrooms, you will need mushrooms, butter, breadcrumbs, cheese, garlic, herbs, salt, and pepper. You can also add in extras such as nuts, onions, spinach, bacon, sausage, or even crab.
Firstly, preheat your oven to 400°F (200°C) or 350°F (175°C). Grease a baking sheet with olive oil or cooking spray. Remove the stems from the mushrooms, chop them finely, and set them aside.
Next, melt butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for about 5 minutes, stirring frequently, until most of the moisture is gone. Add garlic and cook for another minute, stirring. You can also add chopped onions at this stage. Transfer the mixture to a bowl and let it cool.
Now, it's time to mix the filling. Add your choice of breadcrumbs, cheese, herbs, salt, and pepper to the bowl. Stir until well combined. You can also add extras such as nuts, sun-dried tomatoes, or spinach at this stage.
Finally, stuff the mushroom caps with the filling. You can use a measuring spoon or a scoop to fill each mushroom cap with the desired amount of filling. Sprinkle the tops with a little extra cheese and your chosen extras, such as chopped nuts or herbs.
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Stuffing the mushrooms
Stuffing mushrooms is an easy and delicious way to prepare this versatile vegetable. There are many different types of mushrooms that can be used for stuffing, such as cremini, baby bella, mini portobello, or white button mushrooms. You can also get creative and experiment with different ingredients to create a variety of flavours.
To stuff mushrooms, start by preheating your oven to between 350 to 400°F. Then, remove the stems from the mushrooms and set them aside. Finely chop the mushroom stems, discarding any tough ends. Heat some olive oil in a skillet over medium heat and add the chopped mushroom stems, cooking until most of the moisture is gone. This should take around 5 minutes. You can also add onions and garlic at this stage for extra flavour.
Once the mushroom stems are cooked, it's time to add the filling ingredients. There are many different options for fillings, but a common combination is cream cheese, parmesan cheese, breadcrumbs, and herbs. You can also add in ingredients like sun-dried tomatoes, pine nuts, garlic, salt, and pepper to taste. Mix all the ingredients together in a bowl until well combined.
Now it's time to stuff the mushrooms. Spoon the filling into the mushroom caps, filling them generously. You can top the stuffed mushrooms with a little extra cheese or breadcrumbs for a crispy texture. Arrange the stuffed mushrooms on a baking sheet and drizzle with olive oil.
Bake the stuffed mushrooms in the preheated oven for around 20 to 25 minutes, or until they are golden brown and slightly soft. Serve immediately for the best taste and texture.
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Baking the mushrooms
The first step is to preheat your oven. Different recipes suggest different temperatures, ranging from 350°F to 400°F (200°C). You should also grease a baking sheet with either cooking spray or olive oil.
Next, you'll need to fill the mushrooms. Spoon the filling into the caps—about 1/2 to 1 tablespoon of the mixture for each mushroom. You can top the filled caps with a little extra cheese.
Now you're ready to bake! Place the mushrooms on the baking sheet and put them in the oven. Bake for 18 to 25 minutes, or until the filling is golden brown and the mushrooms are slightly soft. If your mushrooms are on the smaller side, they may need less time in the oven.
Once they're done, you can sprinkle the mushrooms with fresh herbs like parsley or chives before serving. These stuffed mushrooms are best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to four days.
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Storing and reheating
Stuffed mushrooms can be stored in an airtight container in the fridge for up to 4-5 days. They can also be frozen for up to two months. To freeze, wrap them tightly in plastic wrap and place them in a freezer bag, or use a freezer-safe container.
When reheating, the oven and microwave are the gentlest methods to ensure the mushrooms don't dry out. To reheat in the oven, preheat to 350°F, place the mushrooms in a baking dish, cover with foil, and bake for 10-15 minutes. For the microwave, place the mushrooms on a microwave-safe dish and cover with a damp paper towel. Reheat in 30-second intervals until warm.
Other methods include the stovetop and slow cooker. For the stovetop, use a skillet on low heat with a tablespoon of olive oil and, if possible, a few tablespoons of water to create steam. For the slow cooker, set to low heat and cook for 5-10 minutes.
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Frequently asked questions
Bake stuffed mushrooms at 350-400°F (175-200°C).
Bake for 18-30 minutes, until the mushrooms are tender and the filling is golden brown.
Use a damp paper towel to gently wipe the mushrooms clean, instead of washing them. Chill the filling before stuffing to help hold the mixture together. Place the mushrooms on a wire rack on top of the baking sheet to allow the juices to drain.
You can use a variety of ingredients such as breadcrumbs, herbs, cheese, spinach, garlic, bacon, cream cheese, and more.
Yes, you can assemble stuffed mushrooms up to 12-24 hours before serving and store them in an airtight container in the fridge. You can also freeze unbaked stuffed mushrooms for up to 3 months.
