Emma Wilson
Stuffed mushrooms are a delicious, easy-to-make appetizer that can be served at any occasion, from holiday dinners to cocktail hours. They are simple to assemble but big on flavour, with a variety of fillings to choose from, including sausage, cheese, garlic, herbs, and breadcrumbs. The key to preventing soggy stuffed mushrooms is to avoid washing them and instead wipe them with a damp paper towel to remove any dirt. When preparing the filling, it is important to chill it before stuffing to prevent the mushrooms from becoming soggy during baking. The stuffed mushrooms can be baked and ready to serve in about 20 minutes, making them a convenient and tasty option for any gathering.
| Characteristics | Values |
|---|---|
| Reasons to grow mushrooms at home | Mushrooms are tasty, nutritious, and may be good for our brains. They can be expensive at the grocery store. |
| First steps | Decide which type of mushroom to grow (e.g. oyster, button, or shiitake) and whether to grow them indoors or outdoors. |
| Supplies | Plastic tubs or baking pan, mushroom spawn, growing substrate (e.g. compost, straw, sawdust, or coffee grounds), damp towel, spray bottle. |
| Preparation | Pasteurize straw or sawdust substrate to kill contaminants. Mix spawn into substrate and raise temperature to 70°F. After 2-4 weeks, the spawn will form mycelium. |
| Casing | Cover the surface with a layer of clay-loam soil or a mix of soil and sawdust. |
| Temperature control | Keep temperature at 23°C for the first five days, then lower it gradually until mushrooms appear. |
| Harvesting | Mushrooms will be ready to harvest in about three weeks and can be harvested for up to 60 days, depending on the species. |
| Alternative methods | Grow on logs using plugs inoculated with spores, or use a box or bucket kit. |
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What You'll Learn
Choose the right mushrooms
When it comes to choosing the right mushrooms for stuffing, there are a few factors to consider. Firstly, decide on the size of mushrooms you prefer. If you want bite-sized appetizers, opt for smaller varieties such as cremini (also known as baby bella or mini portobello) or white button mushrooms. These mushrooms have a delicate flavour and a tender texture that makes them perfect for popping whole into your mouth. However, if you prefer a more substantial stuffed mushroom, you can go for larger varieties such as portobello mushroom caps.
Another consideration is the flavour and texture of the mushrooms themselves. Different types of mushrooms have distinct flavours that can enhance your dish. For instance, cremini mushrooms have a slightly earthy and nutty flavour, while shiitake mushrooms offer a more robust and meaty taste. If you want a milder flavour, white button mushrooms are a good choice. Portobello mushrooms, being larger, have a meatier texture and a more intense flavour that can stand up to stronger fillings.
Additionally, think about the availability and cost of the mushrooms. Some varieties, like cremini and white button mushrooms, are readily available in most grocery stores, while others, such as shiitake or oyster mushrooms, may be more specialised and carry a higher price tag.
Lastly, consider any specific dietary requirements your guests may have. For vegan or vegetarian guests, ensure that the mushrooms you choose are free from animal products. For example, some mushrooms are grown in manure, which may not align with certain dietary restrictions.
By taking these factors into account, you can choose the right mushrooms for your stuffed mushroom creation, ensuring a delicious and enjoyable experience for yourself and your guests.
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Clean and prep mushrooms
When cleaning mushrooms, the first step is to identify whether they are cultivated or wild. If you purchased them at a grocery store, they are cultivated. Wild mushrooms are often foraged and may have bugs, dirt, or grit on them.
If your mushrooms are cultivated, they do not need to be washed due to the sterile environment in which they are grown. Simply brush them off with a dry paper towel, a mushroom brush, or a clean kitchen towel. You can also use a damp paper towel, but make sure not to soak the mushrooms as they absorb water easily and may become waterlogged, affecting their texture and flavour.
If your mushrooms are wild, they will likely require a more thorough cleaning. If they are exceptionally dirty, fill a bowl with water and toss the mushrooms in, swishing them around to dislodge any dirt or debris. You can also place them in a colander and spray them with water until the dirt washes away. If your mushrooms have lots of nooks and crannies, you may need to repeat this process a few times until they are fully cleaned.
For morel mushrooms, which can be very dirty, use a brush and some water to clean them as best you can. Cut a thin slice off the bottom of each stem, and if desired, cut the mushrooms in half lengthwise from stem to tip. Wash the halved morels by swooshing them in a bowl of water, then dry them in a salad spinner.
Before storing your mushrooms, make sure they are dry. Place them in a plastic bag with the top left open or in a perforated plastic container in the vegetable drawer of your refrigerator. Fresh mushrooms should last at least three to five days under optimal conditions.
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Make the filling
Making the filling for stuffed mushrooms is simple. First, clean the mushrooms with a damp paper towel, removing any visible dirt or debris. Then, remove the stems from the mushroom caps, leaving a cavity in the caps that's perfect for stuffing. Finely chop the stems and set them aside.
Next, heat some butter or olive oil in a skillet over medium heat. You can also add some minced garlic and onion for extra flavour. Once heated, add the chopped mushroom stems and cook until most of the moisture is gone, stirring frequently. This should take around 5 minutes. Then, add the garlic and onion and cook for another minute or so, until fragrant.
Now it's time to add the remaining ingredients to make the filling. Start by stirring in some breadcrumbs and cooking until slightly toasted. You can also add pine nuts, pecans, or sun-dried tomatoes for extra texture and flavour. Next, add your cheese of choice. Parmesan is a classic, but you can also use Gruyère, fontina, feta, or cream cheese for a smoother, more luxurious filling. Finally, add some fresh herbs like parsley and thyme to cut through the richness of the filling.
Once you've combined all the ingredients, your filling is ready to be spooned into the mushroom cavities. Don't worry if some of the filling tumbles off—just pile it on generously!
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Fill the mushrooms
Stuffed mushrooms are an excellent party appetiser, and they can even be served as a main course. They are also a great last-minute option since they are so simple to make. Here is a step-by-step guide on how to fill mushrooms:
Clean and Prepare the Mushrooms
Give the mushrooms a quick rinse in a colander under cold running water. Wipe them with a damp paper towel to remove any remaining dirt stuck around the caps and stems. You can also use a mushroom brush to gently wipe the mushrooms.
Remove the Stems
Remove the stems from the mushroom caps. The mushroom stems will leave a cavity in the caps that is perfect for stuffing. Finely chop the stems, as they will be added to the filling.
Season the Mushroom Caps
Place the cleaned mushroom caps, cavity-side up, on a parchment-lined baking sheet. Drizzle them with olive oil and season generously with salt and pepper.
Make the Filling
There are many options for the filling, but a classic choice is a mixture of breadcrumbs, cheese, herbs, and seasonings. Here is a basic recipe:
- In a medium skillet over medium heat, melt some butter.
- Add the chopped mushroom stems and cook, stirring frequently, until most of the moisture is gone, about 5 minutes.
- Add garlic and cook, stirring, for about 1 minute more.
- Add the breadcrumbs and cook, stirring frequently, until slightly toasted, about 3 minutes.
- Transfer the breadcrumb mixture to a large bowl and add your desired fillings and seasonings. Some common options include Parmesan, cream cheese, parsley, thyme, pine nuts, sun-dried tomatoes, and cayenne pepper.
Use a spoon or scoop to fill each mushroom cap with a generous amount of stuffing. Pile the filling as high as you can, and don't worry if some tumble off.
Bake the Stuffed Mushrooms
Arrange the stuffed mushrooms on a baking sheet. Drizzle them with more oil and bake at around 350-400 degrees Fahrenheit for about 20 minutes, or until the mushrooms are tender and the filling is golden brown.
Serve and Enjoy
Allow the mushrooms to cool slightly, then season to taste and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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Bake and serve
To make stuffed mushrooms, you'll need large mushrooms, preferably cremini or baby bella mushrooms, to ensure you get a generous amount of filling in each mushroom. You can also use portobello mushroom caps or white button mushrooms.
Clean the mushrooms with a damp paper towel, then carefully break off and chop the stems. Some recipes suggest rinsing the mushrooms in cold water for a few seconds, but this can make the mushrooms soggy.
For the filling, you can use a mix of breadcrumbs, garlic, herbs, cheese, and cream cheese. You can also add in the chopped mushroom stems, onion, and parsley. Season with salt and pepper to taste.
Once you've made the filling, spoon it into the mushroom cavities, piling it as high as you can. Drizzle the stuffed mushrooms with oil and bake for 20-25 minutes at 350-400°F, until the mushrooms are tender and the filling is golden brown.
Allow the mushrooms to cool slightly, then serve warm or at room temperature. You can also make these ahead of time and store them in the fridge for up to 24 hours or freeze them for up to 3 months. Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 30 seconds to a minute.
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Frequently asked questions
You will need a plastic tub or baking pan, mushroom spawn (mushroom seedlings), growing substrate (e.g. compost, straw, sawdust, or coffee grounds), a damp towel, and a spray bottle. You can also buy mushroom-growing kits that will provide you with these materials.
First, place several handfuls of your chosen substrate into your tub or pan. Mix the spawn into the substrate and raise the temperature to 70 degrees. After 2-4 weeks, the spawn will have taken root in the substrate, forming a white fuzz called mycelium. Drop the temperature to 55-60 degrees. Cover the surface with a layer of clay-loam soil or a mixture of soil and sawdust, called the casing. Keep the temperature at 23°C for the first five days, then lower it by a little bit each day until the initial mushrooms pop up. Mushrooms will be large enough to harvest after about three weeks.
Oyster, button, and shiitake mushrooms are the easiest for beginners.
Mushrooms need a dark, cool place to grow, such as a basement, crawl space, dark drawer, or cabinet. You can also grow mushrooms outdoors in a bucket or on a log.
