Emma Wilson
Stuffed mushrooms are a delicious and elegant vegetarian appetizer that can be served at any occasion. They are also a great weeknight side. The process of making them is straightforward: break off the stems, brush any dirt or debris off the mushrooms, make the filling, fill the mushrooms, and bake. You can experiment with different ingredients for the filling, such as cheese, herbs, breadcrumbs, sausage, wine-soaked mushroom stems, onions, garlic, and cream cheese. The mushrooms should be baked until they are tender and golden brown.
| Characteristics | Values |
|---|---|
| Type of mushrooms | Brown, cremini, white button |
| Size of mushrooms | Bite-sized, small, medium, not too big or too small |
| Quantity | 16, 24 |
| Preparation | Wipe with a damp cloth, rinse with cold water |
| Filling | Cream cheese, egg yolk, Parmesan, goat cheese, mozzarella, breadcrumbs, panko, herbs, olive oil, garlic, shallots, mushroom stems, lemon zest, chives, parsley, sausage, onion, black pepper, hot sauce, butter, wine |
| Baking temperature | 350-400°F |
| Baking time | 20-25 minutes |
| Baking tray preparation | Line with foil, grease with olive oil or butter |
| Serving | Sprinkle with chives, serve hot or cold |
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What You'll Learn
Choosing the right mushrooms
First, look for mushrooms that are fresh and in good condition. Avoid mushrooms that are overly scratched, misshapen, or damaged, as these may not cook evenly or provide the best texture and taste. Opt for brown mushrooms or white button mushrooms, depending on your preference and availability.
Size is also an important consideration. You want to choose mushrooms that are small enough to pop into your mouth in one or two bites. Bite-sized mushrooms, approximately 1 1/2 inches in diameter, are ideal. This size ensures they are convenient to eat and can still hold a generous amount of flavourful filling. However, avoid mushrooms that are too tiny, as you want enough space to fill them with the delicious stuffing.
When selecting mushrooms, also consider their firmness. Choose mushrooms that have a firm texture, as they will hold their shape better during the stuffing and baking process. Mushrooms that are too soft may fall apart or become mushy when cooked.
Finally, consider the variety of mushrooms available to you. Cremini mushrooms are a popular choice for stuffing, as they have a pleasant flavour and are widely available. However, feel free to experiment with other varieties such as shiitake, oyster, or portobello mushrooms, depending on your taste preferences and what your local grocery store or market offers. Remember to clean the mushrooms thoroughly before preparing them by gently wiping them with a damp cloth or rinsing them with cold water to remove any dirt or debris.
By following these tips, you'll be well on your way to choosing the perfect mushrooms for your stuffed mushroom creation!
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Preparing the mushrooms
Next, clean the mushrooms. You can either wipe them with a damp cloth or towel to remove any dirt or debris, or you can quickly rinse them in very cold water. Once they are clean, carefully break or pop out the stems, reserving both parts. If the mushrooms are large, you may want to partially cook them before stuffing by sautéing or baking them until lightly browned.
Now, it's time to prepare the mushroom cavities. Use a spoon to gently scrape out and discard the gills from the caps to make room for the stuffing. Be gentle, as you want to ensure the caps remain intact. If your mushrooms are large and thick, you may want to pre-cook the caps before stuffing them.
Finally, fill each mushroom cap with a couple of teaspoons of your chosen filling, gently pressing it into each cap. Don't pack the filling too tightly, as the mushrooms should still be able to breathe a little. At this point, you can choose to bake the mushrooms or refrigerate or freeze them to bake later.
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Making the filling
When making the filling for stuffed mushrooms, you can be creative and experiment with different ingredients. Here is a step-by-step guide to making a delicious filling:
Firstly, choose your mushrooms. It is recommended to use small to medium-sized mushrooms, preferably brown or white button mushrooms, ensuring they are not too scratched or misshapen. Carefully break or pop out the stems, keeping both parts, and chop the stems finely.
Next, decide on your flavour profile. You can go classic with herbs and cheese, or add some heat with serrano peppers, harissa, or curry paste/powder. Saute your chosen aromatics, such as garlic, shallots, and onions, in butter or olive oil until tender. If you want a meaty option, brown and crumble some sausage into the mix.
Now, it's time to add the chopped mushroom stems. Cook them for a couple of minutes, then deglaze the pan with dry white wine, allowing the liquid to evaporate. Season with salt and pepper to taste. If you're using herbs, add them at this stage, along with any spices or curry pastes. Stir everything together, allowing the mixture to cool slightly.
For a creamy filling, combine cream cheese and egg yolk, then stir in the grated cheese of your choice—Parmesan, mozzarella, or goat cheese all work well. You can also add breadcrumbs to the mixture for added texture. Finally, stir in the cooled mushroom stem mixture. Your filling is now ready to be spooned generously into your prepared mushroom caps.
Remember, you can customise the filling to your taste preferences and get creative with ingredients. Enjoy the process of making and indulging in your very own stuffed mushrooms!
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Stuffing the mushrooms
Next, prepare the filling. This can be done in various ways, depending on your preferences. You can try browning and crumbling sausage, cooking onions and garlic, and adding in the chopped mushroom stems. Season with salt and pepper to taste. Another option is to sauté butter, garlic, and mushroom stems, then add parsley, cheese, and breadcrumbs. You can also experiment with different flavours, such as adding serrano peppers, harissa, herbs like mint and basil, curry paste or powder, or lemon juice.
Once your filling is ready, it's time to stuff the mushrooms. Place a couple of teaspoons of filling into each mushroom cavity, gently pressing the filling into each cap. You can also sprinkle some extra cheese on top. Arrange the stuffed mushrooms on a baking sheet, drizzled with olive oil, and bake until tender and golden brown. The baking time will depend on the size of your mushrooms, but it usually ranges from 20 to 25 minutes.
You can also prepare the stuffed mushrooms in advance and refrigerate them for up to a day before baking. Leftovers can be stored in an airtight container for up to 4 days.
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Baking the mushrooms
Once you've cleaned your mushrooms, removed the stems, and prepared your filling, it's time to bake your stuffed mushrooms.
Preheat your oven to 350–400 °F. Line a rimmed baking sheet with parchment paper or foil. Foil can help contain any oozing during baking. Drizzle olive oil onto the baking sheet, or brush it onto the mushrooms. Place the mushrooms on the baking sheet, stem-side up. Gently press the filling into each mushroom cap, mounding it over the top. You can also partially cook the mushrooms in butter or olive oil before stuffing them, especially if they are large.
Bake the mushrooms for 20–25 minutes, or until the mushrooms are tender, the filling is golden brown, and the cheese is melted. If your mushrooms are on the smaller side, check them after 15 minutes to avoid overcooking. If you'd like a cheesier dish, sprinkle some extra cheese on top for the last 5 minutes of baking.
Remove the mushrooms from the oven and let them cool for at least 10 minutes before serving. They taste better when not piping hot. Leftover baked stuffed mushrooms can be refrigerated in an airtight container for up to 4 days.
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Frequently asked questions
You will need mushrooms, olive oil, salt, pepper, cheese, herbs, breadcrumbs, and any other ingredients for your filling of choice.
You can use a variety of fillings, including sausage, wine-soaked mushroom stems, onions, garlic, cream cheese, Parmesan, parsley, chives, goat cheese, and breadcrumbs. You can also add spices like serrano peppers, harissa, or curry paste/powder.
Look for small to medium-sized mushrooms that are not too scratched, misshapen, or damaged. White button mushrooms or cremini mushrooms are good options.
First, clean the mushrooms and remove the stems. Chop the stems finely and set them aside. Prepare your filling by combining your chosen ingredients. Fill each mushroom cap with a couple of teaspoons of filling and arrange them on a baking sheet. Drizzle with olive oil and bake until the mushrooms are tender and golden brown.
