Emily Johnson
Stuffed mushrooms are a delicious and easy-to-make appetizer that can be served at parties and holiday dinners. They are usually filled with a mixture of cheese, breadcrumbs, herbs, and garlic, and baked until golden. The key to making perfect stuffed mushrooms is to ensure that the mushrooms are cleaned and dried properly before filling, and to avoid over-filling them. This recipe can be adapted to use a variety of cheeses, herbs, and additional ingredients such as sun-dried tomatoes, nuts, and meat.
| Characteristics | Values |
|---|---|
| Cleaning Mushrooms | Wipe with a damp paper towel to remove dirt. Rinse under water for a few seconds if very dirty, then dry with a paper towel. |
| Removing Stems | Twist and pop out the stems. Chop finely and use in the filling or discard. |
| Filling | Combine cheese, breadcrumbs, herbs, garlic, and other flavourings. Chill the filling before stuffing to avoid sogginess. |
| Oil | Toss the caps in olive oil, salt, and pepper before filling. |
| Baking | Bake at 350-425°F for 15-25 minutes, until the filling is golden and mushrooms are soft. |
| Storage | Store leftovers in an airtight container in the fridge for 3-5 days. Freeze unbaked stuffed mushrooms for up to 3 months. |
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What You'll Learn
Choosing the right mushrooms
When it comes to choosing the right mushrooms for stuffing, there are a few factors to consider. Firstly, you'll want to select mushrooms that are large enough to hold a generous amount of stuffing. Cremini mushrooms, also known as baby bella or mini portobello mushrooms, are a popular choice due to their size and availability. If you prefer a smaller option, you can opt for white button mushrooms, which are still suitable for stuffing but provide a more bite-sized appetizer.
Portobello mushroom caps are another excellent choice if you want to go even larger. Their bigger size means they can accommodate more of the breadcrumb mixture, making them ideal if you want to showcase the stuffing. If you're looking for a balance between size and convenience, portabella mushrooms strike a perfect middle ground. They are large enough to hold a good amount of filling while still being easy to work with and serve.
When selecting your mushrooms, it's essential to ensure they are fresh and firm. Look for mushrooms with smooth, dry caps and avoid any that appear slimy or shrivelled. Fresh mushrooms should have a pleasant earthy aroma and be free from any signs of bruising or discolouration.
While the type of mushroom you choose is important, don't be afraid to experiment with different varieties to find your favourite. You can try stuffing various wild mushrooms or even larger, flat mushrooms to create a unique presentation. Remember, the key is to choose mushrooms that are large enough to hold the stuffing securely while providing a tasty vessel for the delicious flavours within.
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Preparing the mushrooms for stuffing
Next, clean your mushrooms. You can quickly wash them under cold water and then dry them with a paper towel. Avoid soaking the mushrooms, as they will get soggy once baked.
Once the mushrooms are clean, it's time to remove the stems. This can be done by gently wiggling and pulling out the stem. Be sure to chop up the stems into small pieces, as they will be used in the stuffing. You can also scrape off the gills with a small spoon if you prefer.
After removing the stems, place the mushroom caps on a greased baking sheet or dish with the cavities facing up. Brush the tops with oil or melted butter, and season with salt and pepper. You can also sprinkle on garlic powder and onion powder for extra flavour.
At this point, you can choose to pre-roast the mushrooms to reduce moisture and prevent sogginess. Bake for about 15 minutes at 400°F (200°C) until they release their liquid and start to caramelize.
Now your mushrooms are prepared and ready for stuffing!
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Making the filling
To make the filling, you'll first want to prep the mushrooms. Brush off any dirt with a slightly damp paper towel, and quickly rinse them under water if they're very dirty. Remove the stems and trim off any hard ends. Finely chop the stems and cook them with butter, onions, garlic, and herbs. You can also add in other ingredients like Italian sausage or crumbled bacon.
Once the mixture has cooled, stir in shredded cheese. You can use a variety of cheeses, such as sharp cheddar, mozzarella, Swiss, Gruyère, feta, goat, or brie. For a more authentic flavour, use real parmigiano reggiano. If you're looking for something less expensive, Grana Padano or Pecorino Romano are good alternatives. You can also add an egg to the mixture for a more protein-rich filling.
Stir the cheese into the onion and garlic mixture, then divide the filling among the mushroom caps. You can also add breadcrumbs to the filling for extra texture and flavour. If you want to make the dish gluten-free, use sauteed onions and crunchy pecans instead of breadcrumbs.
Finally, sprinkle the tops of the stuffed mushrooms with more cheese and other ingredients like chopped pecans or breadcrumbs. You can also add herbs like parsley or thyme to the tops of the mushrooms before baking.
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Filling the mushrooms
Once clean, remove the stems from the mushroom caps. You can either discard the stems or finely chop them and add them to your filling. To prepare the mushroom caps for stuffing, drizzle them with olive oil and season with salt and pepper. You can also add other seasonings or herbs to suit your taste. Place the caps on a baking sheet or skillet, cavity-side up.
Now it's time to make the filling. There are endless variations, but a classic combination is cheese, breadcrumbs, and herbs. You can use a variety of cheeses, such as Parmesan, cream cheese, Gruyère, feta, or goat cheese. Mix your chosen ingredients in a bowl, adding in any chopped mushroom stems if desired. For a smoother filling, you can include an egg. If you're looking for a more indulgent option, try adding browned Italian sausage or crumbled bacon to the mix.
Use a teaspoon to generously fill each mushroom cap with your chosen filling. Be careful not to overfill, as the mushrooms will shrink slightly during cooking, and the filling will puff up. Sprinkle the tops of the filled mushrooms with a little extra cheese or breadcrumbs, if desired.
Your stuffed mushrooms are now ready for baking!
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Baking the mushrooms
Once you've cleaned, prepped, and stuffed your mushrooms, it's time to bake them!
First, preheat your oven to 350-425 degrees Fahrenheit. Grease a baking sheet with cooking spray or line it with parchment paper. Place the stuffed mushrooms on the baking sheet, leaving some space between them to ensure even cooking.
Next, bake the mushrooms for 15 to 25 minutes. The mushrooms are ready when they are slightly soft and the filling is melted and golden. The baking time may vary depending on the size of the mushrooms and the amount of filling, so keep an eye on them to avoid overcooking.
If you want to avoid soggy mushrooms, consider chilling the filling before stuffing, or use a wire rack on top of the baking sheet to allow the mushroom juices to drain away during cooking. Additionally, be careful not to overstuff the mushrooms, as the filling will puff up slightly during baking, and the mushrooms will shrink.
Once the mushrooms are baked to perfection, serve them promptly, as they will start to shrivel as they sit. Enjoy your delicious, cheesy, and crispy stuffed mushrooms!
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