John Miller
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from appetizers to main courses. They can be baked, roasted, or sautéed, and are a good source of protein and vitamins. One popular way to prepare mushrooms is to stuff them with a variety of fillings, such as cheese, herbs, and breadcrumbs. This dish can be served as an appetizer or a main course and is easy to make, requiring just a few simple ingredients and steps. Stuffed mushrooms are a delicious and healthy option that can be customized to suit different tastes and dietary preferences. Whether you're looking for a quick and easy appetizer or a hearty main course, knowing how to prepare mushroom tops can be a valuable skill in the kitchen.
| Characteristics | Values |
|---|---|
| Pan type | Wide, heavy-bottomed pan |
| Pan arrangement | Do not crowd mushrooms in the pan, do not layer them on top of each other |
| Filling ingredients | Cream cheese, parmesan cheese, parsley, bread crumbs, egg, garlic, smoked paprika, sun-dried tomatoes, pecorino cheese, chive cream cheese, cayenne pepper, ground crackers, onions, cooled sausage, mushroom stems |
| Filling preparation | Combine ingredients in a bowl, stir, check for seasoning |
| Filling application | Use a teaspoon to fill each mushroom cap with a generous amount of stuffing, create a mound over the top |
| Baking preparation | Preheat oven to 400°, grease a baking sheet with cooking spray |
| Baking | Bake for 20-25 minutes until the tops are golden brown and the mushrooms are softened |
| Serving | Transfer to a platter, sprinkle with parsley |
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What You'll Learn
Cleaning mushrooms: use a damp paper towel, don't soak
When preparing mushrooms, it's important to clean them before cooking. Mushrooms tend to have a lot of dirt stuck to them from growing so close to the ground.
If your mushrooms are cultivated, a quick rinse under cold running water in a colander should be sufficient. You can then use a damp paper towel to wipe the mushrooms and remove any remaining dirt stuck around the caps and stems. Make sure to clean your mushrooms right before you intend to use them, as any moisture can create an opportunity for mould. Avoid soaking your mushrooms or rinsing them for too long, as mushrooms act like sponges and will absorb water, which can make them soggy and affect how they cook.
If you have foraged your mushrooms or bought them from a farmer's market, they will likely be cleaner but more delicate. In this case, careful brushing is the best way to go to prevent any damage to the product.
It's worth noting that some cooks are against washing mushrooms, as they believe that the water absorbed will affect how the mushrooms cook. Instead, they recommend simply wiping off any dirt with a damp paper towel or brush.
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Cut off stems, chop and use in filling
Preparing mushroom tops for stuffing involves a few simple steps. First, it's important to clean the mushrooms thoroughly, as they tend to have a lot of dirt on them from growing close to the ground. Instead of rinsing them under running water, which can make them soggy, use a damp paper towel to gently wipe away any dirt.
Once they're clean, you can start preparing the mushroom tops. Cut off the stems, being sure to reserve them for the filling. Chop the stems finely, and then follow your chosen recipe to prepare the filling. This might involve sautéing the stems with garlic and herbs, or mixing them with other ingredients like cheese, breadcrumbs, and spices.
For example, you could melt some butter and cook the chopped stems with garlic, then add toasted breadcrumbs and season with salt and pepper. Transfer this mixture to a bowl and add other ingredients like Parmesan, cream cheese, parsley, and thyme.
After preparing your chosen filling, you can stuff the mushroom caps. Spread the caps on a greased baking sheet, cavity side up, and spoon the filling into each cap. You can top the filling with a sprinkle of Parmesan, and then bake the stuffed mushrooms until they're golden brown and tender.
Stuffed mushrooms are a versatile dish that can be served as an appetizer or a main course, and they're easy to customize with different fillings to suit your taste.
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Make filling: mix cheese, breadcrumbs, herbs, garlic, etc
To make the filling for your mushroom tops, you'll need a mix of cheeses, breadcrumbs, herbs, garlic, and perhaps some other ingredients. Here's a step-by-step guide:
Prepare the Mushrooms
First, clean the mushrooms with a damp paper towel to remove any dirt. Then, cut off the stems and chop them finely, as they will be added to the filling. Place the mushroom caps on a greased baking sheet, cavity side up.
Make the Filling
In a mixing bowl, combine your grated or crumbled cheeses with breadcrumbs, herbs, and garlic. Common cheese choices include Parmesan, cream cheese, pecorino, and cheddar, but you can use any variety you like. For the breadcrumbs, you can use regular or panko breadcrumbs. Fresh herbs like parsley are a popular choice, but dried herbs will also work. If you'd like to add some extra crunch to your filling, you can include chopped nuts like pecans or pine nuts. Sun-dried tomatoes are another tasty addition.
Season and Taste
Add salt and pepper to taste, and consider including other seasonings like smoked paprika or cayenne pepper. You can also add some olive oil to help the mushrooms brown and become tender as they bake. If you'd like to add some extra flavour to the mushroom caps themselves, you can drizzle them with melted butter or olive oil and season them with salt and pepper before adding the filling.
Stuff and Bake
Once your filling is ready, use a spoon or scoop to fill each mushroom cap. Be sure not to overfill, as the mushrooms will shrink slightly during baking. Sprinkle the tops with a little extra cheese or breadcrumbs, and bake until golden brown. Enjoy your delicious mushroom tops!
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Fill caps, bake at 400°F for 20-25 mins
Preparing stuffed mushrooms is a simple process that yields delicious results. Here is a step-by-step guide to achieving perfectly cooked stuffed mushrooms:
Filling Preparation:
Start by rinsing the mushrooms in a colander to remove any dirt. Cut off the stems and give them a chop—these will be used in the filling. Next, melt some butter in a skillet over medium heat. Add the chopped mushroom stems and cook until most of the moisture evaporates, about 5 minutes. Then, add garlic, onion, salt, and pepper to the skillet and cook for an additional 1-2 minutes until the onion softens and the garlic becomes fragrant. Transfer this mixture to a mixing bowl and let it cool slightly.
Creating the Filling:
In the mixing bowl, combine the cooled mushroom mixture with cream cheese, Parmesan cheese, parsley, and pecans. Stir everything together until well combined. You can also add bread crumbs, egg, smoked paprika, and thyme to enhance the flavour and texture. Season with salt and pepper to taste.
Stuffing and Baking:
Now, it's time to fill the mushroom caps with the cheese filling. Use a measuring spoon or a scoop to portion out the filling evenly into each mushroom cap. Sprinkle the tops with additional Parmesan cheese and chopped pecans for an extra indulgent touch. Place the stuffed mushrooms on a greased sheet pan, leaving some space between them to prevent steaming. Bake at 400°F for 20-25 minutes, until the mushrooms are slightly softened and the filling is golden brown.
Serving and Storage:
Once baked, transfer the stuffed mushrooms to a platter and sprinkle with fresh parsley for a pop of colour and flavour. Serve immediately while they're still warm and before they start to shrivel. If you have any leftovers, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in an airtight container for up to 3 months. When reheating, use a microwave or oven to warm them through without overcooking.
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Serve promptly, store leftovers in an airtight container
Stuffed mushrooms are best served promptly after they come out of the oven. Let them cool for a few minutes so they don't burn your mouth, then serve.
If you have leftovers, store them in an airtight container in the fridge. They will keep for 4 to 5 days.
To reheat, pop them in the microwave for 30 seconds to a minute, or reheat in a 300°F oven for 8-10 minutes until warmed through.
You can also assemble stuffed mushrooms up to 12 hours before you plan to serve them. Just store them in an airtight container in the fridge, then pop them in the oven when you're ready to eat. They may need a few extra minutes in the oven since they'll be chilled.
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Frequently asked questions
Use a damp paper towel to gently brush off any dirt from the mushrooms. Avoid submerging them in water or rinsing them, as mushrooms absorb water, which affects their texture and flavour.
Cut the mushrooms into slices or chunks, ensuring they are roughly the same thickness/size for even cooking.
Use a wide, heavy-bottomed pan to avoid overcrowding. Heat some olive oil in the pan, add the mushrooms, and cook without stirring for 3-5 minutes until browned on one side. Season with salt and pepper, then add minced garlic and any other desired ingredients. Continue cooking until the mushrooms release their juices and become tender.
Avoid adding salt until the end of cooking, as salt draws out moisture and can hinder the browning process. Additionally, ensure the mushrooms are spread out in the pan to prevent steaming and encourage browning.
