Michael Davis
Stuffed mushrooms are an easy, healthy, and gluten-free appetizer or side dish. They are also a staple Thanksgiving dish. The mushrooms are stuffed with a variety of fillings, such as spinach, roasted red pepper, garlic, creamy ricotta, and nutty Parmesan cheese. They can be made in advance and stored in the refrigerator for 3 to 4 days or in the freezer for up to 3 months. The baking time for stuffed mushrooms varies from 8 to 25 minutes, depending on the recipe and the size of the mushrooms.
How to Roast Stuffed Mushrooms
| Characteristics | Values |
|---|---|
| Oven Temperature | 350-400°F |
| Baking Time | 8-25 minutes |
| Mushrooms | Cremini, White Button, Portobello |
| Filling | Breadcrumbs, Cheese, Cream Cheese, Spinach, Roasted Red Pepper, Garlic, Herbs, Pine Nuts, Sun-dried Tomatoes, Parsley, Thyme, Sausage, Bacon, Egg Yolk |
| Seasoning | Salt, Pepper, Olive Oil, Italian Seasoning |
| Preparation | Clean mushrooms, remove stems, season, fill caps, bake |
| Storage | Refrigerate leftovers for 3-4 days, freeze unbaked mushrooms for up to 3 months |
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What You'll Learn
Choosing the right mushrooms
Type of Mushrooms:
The most commonly used mushrooms for stuffing are cremini (also known as baby bella or mini portobello) and white button mushrooms. These mushrooms offer an earthy and meaty flavour and are perfect for bite-sized appetizers. If you prefer a larger option, you can go for portobello mushroom caps, which are great as a main course.
Size:
The size of the mushrooms you choose will depend on your preference and intended use. Smaller mushrooms are ideal for bite-sized appetizers or party treats, as they are convenient to pop into your mouth. Larger mushrooms, such as portobello caps, can be used if you want to make a more substantial meal.
Freshness:
Always opt for fresh, firm mushrooms with intact caps. Avoid mushrooms that are slimy, wilted, or have discoloured spots, as these signs indicate spoilage.
Cleaning and Preparation:
Mushrooms can be dirty, so cleaning them thoroughly before cooking is essential. You can quickly rinse them in cold water and then wipe them with a damp paper towel to remove any remaining dirt or debris. Alternatively, some people prefer to only wipe the mushrooms with a damp towel without rinsing. Ensure you remove the stems from the caps, creating a cavity perfect for stuffing. You can chop the stems finely and include them in your stuffing mixture for added flavour and texture.
Storage:
If you're not using the mushrooms immediately, store them in the refrigerator. Fresh mushrooms can be kept in the fridge for a few days. Additionally, unbaked stuffed mushrooms can be frozen for later use. Simply place them in a single layer in the freezer, and once frozen, transfer them to a resealable freezer bag.
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Preparing the mushrooms
Once you've chosen your mushrooms, it's time to clean them. Mushrooms tend to be quite dirty, so cleaning them before cooking is crucial. You can either give them a quick rinse under cold running water or wipe them with a damp paper towel to remove any dirt and debris. If you do rinse them, be careful not to leave them under the water for too long, or they may become soggy when baked.
After cleaning, remove the stems from the mushroom caps. You can use a small spoon to help scrape them out if they are difficult to remove. The stems can be chopped finely and set aside to be added to the filling later, adding extra texture and flavour to the stuffing.
Now, it's time to season the mushrooms. Place the mushroom caps on a baking sheet, cavity side up. Drizzle them with olive oil and season generously with salt and pepper. You can also add other seasonings or herbs of your choice to enhance the flavour.
Finally, your mushrooms are prepared and ready for the filling. You can make a variety of fillings, including mixtures of bread crumbs, cheese, garlic, herbs, and other ingredients of your choice. Simply spoon the filling into the mushroom cavities, piling it as high as you can. Don't worry if some of the filling tumbles off—that's normal!
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Making the filling
To make the filling for your roasted stuffed mushrooms, you'll need to first prepare the mushrooms. Clean the mushrooms with a damp paper towel, removing any visible dirt or debris. Then, remove the stems from the mushroom caps. The mushroom stems will leave a cavity in the caps that's perfect for stuffing. Finely chop the mushroom stems and set them aside.
Next, you'll need to cook the mushroom stems. Heat some extra-virgin olive oil in a medium skillet over medium heat. Add the chopped mushroom stems to the skillet and cook, stirring frequently, until they are browned and most of the moisture is evaporated. This should take about 5 minutes.
Once the mushroom stems are cooked, it's time to add the other filling ingredients. In addition to the cooked mushroom stems, you can add grated cheese, such as pecorino or Parmesan, sun-dried tomatoes, parsley, panko bread crumbs, garlic, pine nuts, salt, and pepper to taste. Stir all of the ingredients together until well combined.
If you want to add some extra protein to your filling, you can cook and crumble some sausage and add it to the mixture. You can also include onions, cream cheese, and egg yolk for a richer, more indulgent filling. Simply cook the onions in the same skillet as the sausage and mushroom stems, then add the cream cheese and egg yolk to the mixture and stir until well combined.
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Filling the mushrooms
A popular choice is a mixture of breadcrumbs, garlic, herbs, and cheese. You can use plain breadcrumbs, panko breadcrumbs, or a combination of both, depending on your desired level of crunchiness. For the cheese, Parmesan is a classic option, but other varieties such as Gruyère, fontina, feta, or cream cheese can also be used. If you want to add some extra flavour, consider including sun-dried tomatoes, pine nuts, and parsley.
Another option for the filling is a mixture of sausage, onions, garlic, wine-soaked mushroom stems, cream cheese, and Parmesan cheese. This option adds a savoury, meaty element to the mushrooms.
Once you have prepared your chosen filling, it's time to stuff the mushrooms. Remove the stems from the mushroom caps, creating a cavity for the filling. You can chop up the mushroom stems and add them to the filling mixture, or cook them separately and use them as a base for the mushrooms to sit on while baking.
Use a teaspoon to generously fill each mushroom cap with the stuffing. Don't worry if some of the filling tumbles off—this is normal. Carefully pile the filling as high as you can, creating a sizable mound over the top of each mushroom.
Finally, sprinkle the tops of the mushrooms with a bit more cheese or breadcrumbs, if desired.
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Baking the mushrooms
When it comes to baking the mushrooms, there are a few key steps to follow. Firstly, preheat your oven to a temperature between 350 and 400 degrees Fahrenheit. The exact temperature may depend on your oven and the recipe you are following. Grease a baking sheet or line it with parchment paper. Place the stuffed mushrooms on the prepared baking sheet, ensuring they are arranged in a single layer with the hollow side facing up.
Drizzle the mushrooms with extra-virgin olive oil, ensuring each cap is well-coated. This will help the mushrooms become brown and tender during baking. Season the mushrooms generously with salt and pepper to enhance their flavour. You can also add other seasonings or herbs of your choice, such as Italian seasoning or sage, to elevate the taste further.
Bake the mushrooms in the preheated oven for approximately 20 minutes, or until they are piping hot and golden brown. The baking time may vary slightly depending on the size of your mushrooms and the specific recipe you are following. For smaller mushrooms, 8-10 minutes in the oven may be sufficient. Keep an eye on them to ensure they don't overcook or burn.
Once the mushrooms are baked to perfection, remove them from the oven and let them cool. Stuffed mushrooms are best enjoyed warm, so it is recommended to let them cool for at least a few minutes before serving. They can be served as a delicious appetizer or side dish, and they pair well with a simple salad and crusty bread.
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Frequently asked questions
Mushrooms tend to be very dirty, so cleaning them before cooking is crucial. You can give them a quick rinse in a colander under cold running water and then wipe them with a damp paper towel to remove any remaining dirt.
Cremini mushrooms are a good option as they have a deeper, more complex flavor than white button mushrooms. Baby bella mushrooms are also a good choice as they are bite-sized.
The filling typically includes bread crumbs, cheese, garlic, and herbs. You can also add cream cheese, egg yolk, sausage, and onions.
Bake the stuffed mushrooms in a preheated oven at 350-400 degrees Fahrenheit for about 20 minutes, or until they are golden brown and tender.
Yes, you can assemble the stuffed mushrooms up to 12 hours before serving and store them in an airtight container in the fridge. You can also freeze unbaked stuffed mushrooms for up to 3 months.
