Michael Davis
Stuffed mushrooms are a delicious and easy-to-make appetizer. They can be made with a variety of ingredients, including cheese, bread crumbs, garlic, herbs, and meat. The first step in preparing stuffed mushrooms is cleaning the mushrooms, followed by removing and chopping the stems. The filling is then cooked and stuffed into the mushroom caps, which are then baked in the oven. The mushrooms can be assembled ahead of time and stored in the fridge or freezer before baking.
| Characteristics | Values |
|---|---|
| Cleaning Mushrooms | Rinse in cold water and wipe with a damp paper towel to remove dirt |
| Type of Mushrooms | Cremini, Baby Bella, Mini Portobello, White Button |
| Filling Ingredients | Cheese, Cream Cheese, Bread Crumbs, Garlic, Herbs, Nuts, Sausage, Spices |
| Baking Temperature | 350-400°F (177-200°C) |
| Baking Time | 20-25 minutes, until golden brown |
| Cooling Time | At least 10 minutes before serving |
| Storage | Refrigerate leftovers for 3-4 days, freeze unbaked for up to 3 months |
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What You'll Learn
Choose your mushrooms
When choosing mushrooms for stuffing, it's important to select a variety that is bite-sized, as this will make for a convenient pop-in-your-mouth appetizer. While larger mushrooms can be used, smaller ones tend to hold together better and have a more complex flavour. Cremini mushrooms, also known as baby bella or mini portobello mushrooms, are a great option as they have a deeper flavour than white button mushrooms. White button mushrooms can work in a pinch, however.
When it comes to quantity, a standard recipe calls for about 12 whole mushrooms. This amount can be adjusted depending on the size of the mushrooms and the number of servings desired. It's always a good idea to have a few extra mushrooms on hand in case some fall apart during the preparation process.
When selecting mushrooms at the market, look for those that are firm and have a smooth, dry surface. Avoid any that are slimy, wrinkled, or have soft spots, as these may be past their prime. Fresh mushrooms should have a pleasant earthy aroma, so be wary of any with a strong, unpleasant odour.
Before stuffing, it's crucial to clean the mushrooms thoroughly. They tend to have a lot of dirt on them from growing close to the ground. To clean them, gently rinse them in a colander under cold running water, and then use a damp paper towel to wipe away any remaining dirt from the caps and stems. Alternatively, some people prefer to simply wipe the mushrooms with a damp paper towel without rinsing, as mushrooms can absorb water quickly, leading to sogginess.
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Clean the mushrooms
Cleaning your mushrooms is the first step in preparing stuffed mushrooms. Mushrooms tend to have a lot of dirt on them from growing so close to the ground, so cleaning them before cooking is crucial.
To clean your mushrooms, start by giving them a quick rinse in a colander under cold running water. This will help to remove any initial dirt. Next, use a damp paper towel to wipe the mushrooms, ensuring you remove any remaining dirt stuck around the caps and stems. You can also use a towel without dampening it, but this may not be as effective in removing dirt. Make sure not to rinse the mushrooms for too long, as this could cause them to become soggy when baked.
Once your mushrooms are clean, you can remove the stems by popping or pulling them out. Be sure to reserve the stems, as you will need them later for your filling.
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Prepare the filling
Preparing the filling for stuffed mushrooms is simple and allows for a lot of creativity. The first step is to clean and prep the mushrooms. Give them a quick rinse in a colander under cold running water and wipe the mushrooms with a damp paper towel to remove any remaining dirt stuck around the caps and stems. 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, decide on the ingredients for your filling. A classic combination includes cream cheese, Parmesan cheese, garlic, and herbs such as parsley and thyme. However, you can get creative and experiment with different ingredients. Some options to consider are bread crumbs, pine nuts, sun-dried tomatoes, basil, cayenne pepper, Gruyère cheese, feta, or even crumbled sausage.
Once you've gathered your desired ingredients, it's time to cook the filling. Start by melting 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 evaporated. Then, add your choice of aromatics, such as garlic, onions, or shallots, and cook for an additional 1-2 minutes until fragrant. If you're using meat, such as sausage, cook it separately and set it aside to cool before adding it to the mixture.
Finally, transfer the cooked mixture to a bowl and let it cool slightly. Add your desired combination of cheeses, herbs, nuts, and breadcrumbs. Season with salt and pepper to taste. Stir everything together, and your filling is now ready to be generously stuffed into the mushroom caps!
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Fill the mushrooms
To fill the mushrooms, start by removing 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 and set them aside.
Next, cook your filling ingredients. This could include a mixture of cooked garlic, onions, sausage, and the chopped mushroom stems. You can also add wine to deglaze the pan and allow the liquid to evaporate. Set the mixture aside to cool.
In a separate bowl, combine your cheese and any other ingredients you want to include in your filling, such as cream cheese, egg yolk, Parmesan cheese, breadcrumbs, herbs, and spices. Mix the cooled sausage and mushroom stem mixture into the cheese mixture.
Finally, use a teaspoon to generously fill each mushroom cap with the filling. You can create a sizable mound over the top of each mushroom.
You can assemble the stuffed mushrooms and store them in the fridge for a few days or even freeze them unbaked if you're making them ahead of time.
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Bake and serve
Once you've prepared your mushrooms, it's time to bake and serve.
First, preheat your oven to 350-400°F (200°C). Grease a baking sheet with cooking spray or a little olive oil. Arrange the stuffed mushroom caps on the sheet, taking care not to overcrowd them.
Bake the mushrooms for around 20 minutes, until they are softened and the tops are golden brown. The mushrooms should be piping hot, but some suggest they taste better when allowed to cool for at least ten minutes before serving.
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for three to four days. They can be reheated in the microwave or on the stove. They can also be frozen for up to three months, either cooked or uncooked.
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Frequently asked questions
Mushrooms tend to be very dirty, so cleaning them is crucial. Rinse them in a colander under cold running water and then wipe them with a damp paper towel to remove any remaining dirt.
Cremini mushrooms (also known as baby bella mushrooms or mini portobello mushrooms) are a good choice because they have a deeper, more complex flavour than white button mushrooms. However, white button mushrooms are a good alternative, as they are the right size for bite-sized apps.
You can use a combination of cheeses, such as Parmesan, Gruyère, fontina, feta, cream cheese, and cheddar. You can also add breadcrumbs, garlic, herbs, onions, and even meat such as sausage or bacon.
Bake the mushrooms in a preheated oven at 350-400°F (200°C) for about 20 minutes, or until they are golden brown and the tops are golden.
