Michael Davis
Stuffed mushrooms are a delicious and easy-to-make appetizer. They are usually filled with a mixture of bread crumbs, herbs, cheese, and other ingredients like garlic, onions, and cream cheese. The mushrooms are then baked or fried until tender and golden brown. You can use a variety of mushrooms, such as cremini, baby bella, or white button mushrooms, and fill them with your choice of ingredients to create a unique and tasty dish.
Frying Stuffed Mushrooms
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F-400°F |
| Baking time | 18-25 minutes |
| Mushrooms | Cremini, baby bella, mini portobello, portobello, white button |
| Oil | Extra virgin olive oil, avocado oil, butter |
| Vinegar | Balsamic vinegar, fruity vinegar |
| Spices | Salt, black pepper, onion powder, cayenne pepper, red pepper flakes, thyme |
| Cheese | Mozzarella, Parmesan, pecorino, Gruyère, fontina, feta, cream cheese |
| Vegetables | Sun-dried tomatoes, parsley, pine nuts, garlic, onion, bell peppers, jalapeno, cilantro |
| Bread | Panko, breadcrumbs |
| Meat | Sausage |
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What You'll Learn
Filling ingredients and preparation
Firstly, clean the mushrooms with a damp paper towel to remove any dirt or debris. Then, remove the stems from the mushroom caps, leaving a cavity in the caps that's perfect for stuffing. You can chop up the stems finely and set them aside to be added to the filling later. Place the cleaned mushroom caps, cavity side up, on a parchment-lined baking sheet. Drizzle them with olive oil, and season them generously with salt and pepper.
Next, make the filling. There are many different types of fillings you can make, depending on your preferences. A common filling includes grated cheese, such as Parmesan, cream cheese, sun-dried tomatoes, parsley, panko bread crumbs, garlic, pine nuts, salt, and pepper. You can also add ingredients such as onion, thyme, cayenne pepper, pecans, or even crumbled sausage. Simply stir all the ingredients together in a bowl.
Once the filling is ready, use a spoon to stuff each mushroom cap with a generous amount of filling. You can fill them quite high, but be careful not to add too much, as the mushrooms will shrink in the oven. You can also add a little mound of filling on top of each mushroom. If you have any leftover filling, you can store it in an airtight container in the refrigerator for later use.
Before baking, some people recommend chilling the filled mushrooms to help prevent sogginess and hold the cheesy mixture together as it bakes.
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Choosing the right mushrooms
First, consider the type of mushrooms you want to use. Cremini mushrooms, also known as baby bella or mini portobello mushrooms, are an excellent choice due to their deeper and more complex flavour compared to white button mushrooms. Their smaller size also makes them perfect for bite-sized appetizers. However, if you prefer a milder taste or want to ensure your mushrooms are a manageable size, white button mushrooms are a suitable alternative.
When selecting your mushrooms, look for ones that are firm and have a dry surface. Avoid mushrooms that appear slimy or excessively wet. Check the caps and gills for freshness, ensuring there is no discolouration or signs of spoilage. Choose mushrooms with intact caps, free from bruises or tears.
Size is another critical factor. Opt for small to medium-sized mushrooms, as they are easier to work with and hold together better during the frying process. Larger mushrooms tend to be more delicate and may not be as convenient for popping into your mouth.
Before using the mushrooms, proper cleaning is essential. Avoid rinsing them under running water for an extended period, as this can lead to soggy mushrooms during frying. Instead, use a damp paper towel or cloth to gently wipe each mushroom, removing any visible dirt or debris. You can also use a colander to give them a quick rinse before wiping them dry.
Lastly, remember to remove the stems from the mushroom caps to create a cavity for the stuffing. You can chop the stems finely and include them in your filling mixture if you like, adding extra texture and flavour to your dish.
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Cleaning and prepping mushrooms
Mushrooms tend to have a lot of dirt stuck to them from growing so close to the ground, so cleaning them before cooking is crucial. Here are some ways to clean and prep your mushrooms:
Cleaning Mushrooms
- Avoid rinsing the mushrooms directly under running water. Instead, spray them with water or give them a quick rinse in a colander under cold running water.
- Use a damp paper towel or a damp cloth to gently wipe off any visible dirt or debris from the mushrooms. Make sure to wipe around the caps and stems to remove any remaining dirt.
Prepping Mushrooms
- Remove the stems from the mushroom caps by pulling them out with your hands or gently snapping them off. The stems will leave a cavity in the caps that is perfect for stuffing. Finely chop the stems and set them aside to be used in the filling.
- Press the edges of the mushroom walls inwards to widen the cavity and create more space for the stuffing.
- Place the cleaned mushroom caps, cavity side up, on a parchment-lined baking sheet.
- Drizzle the mushrooms with olive oil and season with salt and pepper, or any other desired spices.
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Cooking methods and timings
To fry stuffed mushrooms, you can use a skillet or a frying pan. Here is a step-by-step guide:
Firstly, clean the mushrooms with a damp paper towel to remove any visible dirt or debris. Then, remove the stems from the mushroom caps, creating a cavity for the filling. Finely chop the stems and set them aside.
Now, heat some oil in your skillet or frying pan over medium heat. Add the chopped mushroom stems and cook until most of the moisture has evaporated, usually around 5 minutes. Add garlic and cook for another minute or two, stirring frequently. You can also add onions at this stage if you want some extra texture and bulkiness in your filling.
Next, add the bread crumbs and cook until slightly toasted, about 3 minutes. Transfer this mixture to a bowl and let it cool.
In the same bowl, combine the bread crumb mixture with your desired cheese (cream cheese, Parmesan, Gruyère, fontina, or feta, or pecorino romano), fresh herbs (such as parsley), and any additional seasonings like salt and pepper. You can also add other ingredients like pine nuts, sun-dried tomatoes, or pecans for extra flavour and crunch. Stir everything together until well combined.
Now it's time to stuff your mushrooms! Generously fill each mushroom cap with the prepared filling, using a spoon to press the filling into the cavity. You can even over-stuff them as the filling will melt and reduce in size.
Finally, fry the stuffed mushrooms in your skillet or frying pan over medium heat until they are golden brown and cooked to your desired level of doneness. This should take around 9-12 minutes, depending on the size of your mushrooms and your preferred level of browning.
Serve and enjoy your fried stuffed mushrooms!
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Serving suggestions
Stuffed mushrooms are a great appetizer for any occasion, from holiday dinners to cocktail hours. They can be served as a quick, fuss-free dinner alongside a simple salad and crusty bread.
When it comes to serving, it is recommended to let the stuffed mushrooms cool down for at least ten minutes before serving. They taste better when not piping hot. It is also suggested to garnish them with extra parsley to add a fresh, green touch.
If you have any leftovers, they can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply pop them in the microwave for 30 seconds to a minute.
Additionally, stuffed mushrooms can be made ahead of time and stored in the fridge, unbaked, for up to 12 hours before serving. They can also be frozen, unbaked, and then thawed and baked later. Alternatively, they can be baked, frozen, and then reheated when needed.
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Frequently asked questions
You will need mushrooms, olive oil, salt, black pepper, balsamic vinegar, assorted bell peppers, onion, jalapeno, cilantro, shredded mozzarella, and parmesan cheese. You can also add in garlic, cream cheese, and herbs like parsley.
Mushrooms tend to have a lot of dirt on them, so cleaning them before cooking is important. You can quickly rinse them in a colander under cold running water and then wipe them with a damp paper towel to remove any remaining dirt. Alternatively, you can use a damp cloth to gently wipe each mushroom until clean.
Depending on the size of your mushrooms, fry them in an air fryer at 320°F for 9-12 minutes. If you are using an oven, bake the mushrooms at 400°F for 16-18 minutes. The mushrooms should be dark brown, and the cheese should be slightly golden brown.
