Laura Smith
Stuffed mushrooms are a versatile dish that can be served as an appetizer or a side dish. They are also a popular holiday dish, especially during Thanksgiving. The mushrooms are filled with a blend of ingredients such as breadcrumbs, cheese, garlic, parsley, sausage, and Parmigiano Reggiano, and baked until tender. This dish is easy to prepare and can be made ahead of time, making it a convenient option for gatherings and holiday parties. With its simple ingredients and bursting flavors, it's no surprise that stuffed mushrooms are a well-loved dish, including the Italian variation.
| Characteristics | Values |
|---|---|
| Dish type | Appetizer or side dish |
| Ingredients | Mushrooms, breadcrumbs, cheese, garlic, olive oil, parsley, white wine, lemon juice, Italian sausage, scallions, red peppers, butter |
| Preparation | Clean mushrooms, remove stems, sauté stems, mix filling, stuff mushroom caps, bake |
| Serving temperature | Hot or room temperature |
| Variations | Balsamic vinegar, ground beef or turkey, pepperoni, Canadian bacon, Fontina, Gruyere, Cheddar cheese |
| Notes | Do not clean mushrooms with water, can be frozen before baking, can be made dairy-free, gluten-free or vegan |
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What You'll Learn
- Stuffing ingredients: breadcrumbs, cheese, garlic, parsley, and Parmigiano Reggiano
- Preparing the mushrooms: cleaning, removing stems, and stuffing
- Baking process: drizzling with olive oil, baking temperature, and duration
- Serving suggestions: serving immediately or making ahead of time
- Variations: adding Italian sausage, ground beef, or turkey
Stuffing ingredients: breadcrumbs, cheese, garlic, parsley, and Parmigiano Reggiano
Italian stuffed mushrooms are a quick and easy appetiser or side dish. They are made by stuffing mushroom caps with a mixture of breadcrumbs, cheese, garlic, parsley, and Parmigiano Reggiano, which is then baked.
To make the stuffing, start by sautéing garlic in olive oil over medium-low heat until golden. Add in hot red pepper flakes and cook for another 30 seconds. Next, add in minced mushroom stems and sauté for about 5 minutes. Pour in dry white wine and cook for an additional 2 minutes. At this point, you can also add in chopped Italian sausage. Then, add in the breadcrumbs, Parmigiano Reggiano cheese, parsley, salt, and chicken stock. Turn off the heat and add in lemon juice. Taste the mixture and adjust the seasoning as needed.
Once the stuffing is ready, fill the mushroom caps with the mixture. Place the stuffed mushrooms on a baking pan and drizzle with olive oil. Sprinkle with Parmesan cheese and pour white wine into the bottom of the pan. Bake until the mushrooms are tender and the filling is golden.
Some variations to the recipe include using different types of cheese such as Fontina, Gruyere, or Cheddar, and adding in ground Italian sausage for a savoury twist.
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Preparing the mushrooms: cleaning, removing stems, and stuffing
Preparing the mushrooms is the first step in making stuffed mushrooms. The process involves cleaning, removing stems, and stuffing the mushrooms. Here is a detailed guide:
Cleaning the Mushrooms
It is important to clean the mushrooms thoroughly before removing their stems and stuffing them. While rinsing vegetables under running water is a common practice, this method is not recommended for mushrooms as they can absorb too much water and become soggy. Instead, use a damp paper towel or a pastry brush to gently wipe the mushrooms, removing any visible dirt or debris. This ensures that the mushrooms remain dry and ready for the next steps.
Removing the Stems
After cleaning the mushrooms, the next step is to remove the stems. Carefully break off the stems from the mushroom caps. This step creates a cavity within the mushroom cap, which will be perfect for stuffing. Ensure that the stems are removed completely to avoid any issues with the stuffing later on.
Chopping the Stems
Once the stems are removed, chop them finely. You can use these chopped mushroom stems as part of the stuffing mixture. However, remember to discard the tough ends of the stems as they are not suitable for consumption.
Stuffing the Mushrooms
Now, it's time to fill the mushroom caps with your chosen stuffing. Use a teaspoon or a spoon to generously fill each mushroom cavity with the prepared stuffing. Place the stuffed mushrooms on a prepared baking pan or sheet, cavity side up. You can drizzle the stuffed mushrooms with olive oil and sprinkle them with cheese, adding extra flavour and texture.
Preparing the mushrooms for stuffing is a simple yet important part of the process. By following these steps, you can ensure that your mushrooms are ready to be stuffed and baked to perfection.
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Baking process: drizzling with olive oil, baking temperature, and duration
To make stuffed mushrooms, you first need to prepare the filling. This can be done a day or two in advance and stored in the fridge.
Once you have your filling ready, it's time to stuff the mushrooms. Choose bite-sized mushrooms, such as creminis, and clean them thoroughly. Then, remove the stems and chop them finely. You can sauté the stems with garlic, or cook them in oil, before combining them with the filling.
Now, it's time for the baking process:
Drizzling with olive oil:
Before baking, drizzle the stuffed mushrooms with olive oil. This will help to crisp up the mushrooms and enhance their flavour.
Baking temperature:
Preheat your oven to around 400°F (200°C). This temperature will ensure that the mushrooms cook through and the filling becomes golden brown.
Baking duration:
Bake the stuffed mushrooms for about 20 minutes. This duration should be enough to make the mushrooms piping hot and tender, with a golden brown filling.
Once the mushrooms are baked, they are ready to serve. You can sprinkle them with some parsley for added freshness and colour.
Enjoy your delicious, homemade Italian-style stuffed mushrooms!
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Serving suggestions: serving immediately or making ahead of time
Italian stuffed mushrooms are a quick and easy dish to make, perfect for any gathering or quiet evening at home. The caps of the mushrooms are filled with a delightful blend of breadcrumbs, chopped mushroom stems, garlic, parsley, and Parmigiano Reggiano, which have been lightly sauteed with white wine and lemon juice. They are then baked until tender.
When serving Italian stuffed mushrooms, it is best to serve them immediately after baking to ensure optimal freshness and taste. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days.
If you want to make these mushrooms ahead of time, you can prepare and freeze them before baking. They will keep well in the freezer for up to 3 months. When you are ready to serve them, simply bake them straight from frozen, adding a bit of extra cooking time.
Italian stuffed mushrooms can be served as an appetizer or side dish. They pair well with a variety of main courses, such as chicken, steak, or short ribs. For a simple and fuss-free dinner, serve them alongside a simple salad and crusty bread. If you want to add more Italian flair to your meal, try serving them with Italian grilled chicken and cucumber bruschetta, creating a delightful harmony of Mediterranean flavors and textures.
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Variations: adding Italian sausage, ground beef, or turkey
Italian stuffed mushrooms are a versatile dish that can be easily adapted to include meat. Here are some variations on the classic recipe that incorporate Italian sausage, ground beef, or ground turkey:
Italian Sausage Stuffed Mushrooms
For a hearty and flavourful option, Italian sausage is an excellent choice for stuffed mushrooms. To make this variation, start by removing the sausage meat from its casing. You can use sweet or spicy Italian sausage, depending on your preference for heat. In a skillet, cook the sausage meat with diced shallots or onions, garlic, and your choice of spices and seasonings, such as rosemary, thyme, salt, pepper, and red pepper flakes. For added creaminess, mix in some mascarpone or cream cheese. Stuff the mushroom caps with this savoury mixture and top with grated Parmesan cheese. Bake until the stuffing is browned and the mushrooms are tender.
Ground Beef Stuffed Mushrooms
For a classic take on Italian stuffed mushrooms, ground beef is a popular choice. To make this variation, start by browning the ground beef in a skillet and draining any excess grease. Season the beef with garlic, salt, pepper, and Italian seasoning. Add a can of tomato sauce and simmer until thickened. Stuff the mushroom caps with this meaty mixture and top with shredded mozzarella and grated Parmesan cheese. Bake at 400°F for about 20 minutes, or until the cheese is melted and browned.
Ground Turkey Stuffed Mushrooms
For a lighter variation, ground turkey can be used in place of beef or sausage. Simply follow the same preparation and cooking instructions as you would for the ground beef stuffed mushrooms. Season the ground turkey with garlic, salt, pepper, and Italian seasoning. Add the tomato sauce and simmer until thickened. Stuff the mushroom caps with this mixture and top with a combination of shredded mozzarella and grated Parmesan cheese. Bake until the cheese is melted and browned.
These variations on the classic Italian stuffed mushrooms offer a range of options to suit different tastes and preferences. Whether you choose Italian sausage, ground beef, or ground turkey, these recipes are sure to impress as appetizers or main courses.
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Frequently asked questions
Italian stuffed mushrooms are an appetizer or side dish made with mushrooms stuffed with a mixture of breadcrumbs, parsley, Parmigiano Reggiano, white wine, lemon juice, and baked until tender. They are simple to make but bursting with flavor.
To make Italian stuffed mushrooms, you will need whole mushrooms, breadcrumbs, Parmesan or Pecorino Romano cheese, olive oil, garlic, and white wine. You can also add Italian sausage, scallions, red peppers, and parsley to the mixture for extra flavor.
First, preheat your oven to between 375F and 425F. Clean and hollow out the mushrooms, then chop the stems into small pieces. In a blender, add the chopped stems, salt, and pepper, and blend until smooth. Remove the sausages from their casings and break them into small pieces. Place them in a large bowl and add the mushroom mixture, grated cheese, olive oil, garlic, and chopped parsley. Mix well and stuff the mushrooms with the filling. Place the stuffed mushrooms on a baking pan and drizzle with olive oil and sprinkle with Parmesan cheese. Pour white wine into the pan and bake for 15-25 minutes.
Yes, Italian stuffed mushrooms can be made ahead of time and refrigerated until needed. It is best to bake them just before serving, as cooked mushrooms don't hold up well in the freezer and can become mushy when reheated.
