Michael Davis
Stuffed mushrooms are a popular appetiser, especially for parties and holidays like Thanksgiving, Christmas, New Year's Eve, and Easter. They are easy to make, delicious, and can be made in advance. The mushroom caps are filled with a mixture of ingredients such as cream cheese, bread crumbs, garlic, herbs, and cheese. The filling can be customised to include ingredients like bacon, onion, pecans, sun-dried tomatoes, and pine nuts. To prevent sogginess, it is important to clean the mushrooms properly and control the moisture during cooking.
| Characteristics | Values |
|---|---|
| Type of mushroom | Baby bella (cremini), white button, portobello, or porcini |
| Filling | Cream cheese, bread crumbs, garlic, herbs, cheese (parmesan, gruyère, fontina, feta, pecorino), parsley, thyme, onion, pecans, sun-dried tomatoes, pine nuts, bacon, olive oil, butter, salt, pepper, cayenne, Worcestershire sauce, pablano peppers |
| Preparation | Clean mushrooms with a damp paper towel, remove stems, chop stems finely, season caps, fill caps, bake |
| Baking temperature | 350-400°F (175-200°C) |
| Baking time | 15-25 minutes |
| Storage | Leftovers can be stored in an airtight container in the refrigerator for up to 4 days |
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What You'll Learn
Stuffed mushrooms with cream cheese, bacon, and garlic
Stuffed mushrooms are a great appetizer for any gathering, and they are super easy to make. You can use a variety of mushrooms, such as baby bella (cremini), white button, or portobello mushroom caps. Here is a detailed recipe for stuffed mushrooms with cream cheese, bacon, and garlic.
Ingredients
- Mushrooms
- Butter
- Bacon
- Onion
- Garlic
- Bread crumbs
- Cream cheese
- Parmesan cheese
- Parsley
- Thyme
- Salt and pepper
Method
- Preheat your oven to 400°F (200°C). Grease a baking sheet with cooking spray or olive oil.
- Clean the mushrooms by rinsing them quickly under cold running water, then wipe them with a damp paper towel to remove any remaining dirt.
- Remove the stems from the mushroom caps and chop them finely.
- Melt butter in a skillet over medium heat. Add the chopped mushroom stems and cook until most of the moisture is gone, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the bread crumbs and cook, stirring frequently, until slightly toasted, about 3 minutes. Season with salt and pepper, then let the mixture cool.
- In a separate pan, cook the bacon until crispy. Chop into small pieces.
- In a large bowl, mix the bread crumb mixture with the cream cheese, Parmesan, parsley, thyme, and season with salt and pepper. Stir in the chopped bacon.
- Fill the mushroom caps with the cheese and bacon filling. Sprinkle the tops with additional Parmesan, if desired.
- Bake the stuffed mushrooms for 20-25 minutes, or until the tops are golden and the mushrooms are slightly soft.
Tips
- To prevent soggy mushrooms, avoid soaking them in water for too long.
- You can also sauté the mushroom caps in butter before filling them to remove excess moisture and add flavour.
- This recipe can be made ahead and frozen for up to 3 months.
- For a vegetarian option, omit the bacon and add sautéed onions and crunchy pecans for texture and flavour.
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Baked mushroom caps with breadcrumbs and cheese
This recipe is a delicious, easy appetizer and a perfect vegetarian option for Thanksgiving and Christmas. Tender mushroom caps are filled with a cheesy, herby, and garlicky filling, and then baked until golden.
Ingredients
- Mushrooms (baby bella, cremini, white button, or portobello)
- Bread crumbs (plain or panko)
- Cheese (Parmesan, Gruyère, fontina, feta, pecorino, or cream cheese)
- Olive oil
- Salt and pepper
- Herbs (parsley, thyme, basil)
- Garlic
- Butter
- Sun-dried tomatoes
- Pine nuts
- Pecans
Method
- Preheat the oven to 400°F (200°C).
- Clean the mushrooms with a damp paper towel to remove any dirt.
- Remove the stems from the mushrooms and finely chop them.
- Spread the caps on a greased baking sheet, cavity side up.
- Drizzle the caps with olive oil and sprinkle with salt and pepper.
- In a skillet over medium heat, melt butter.
- Add the chopped mushroom stems and cook until most of the moisture is gone.
- Add garlic and cook until fragrant.
- Add bread crumbs and cook until slightly toasted. Season with salt and pepper.
- Let the mixture cool slightly.
- Transfer the bread crumb mixture to a large bowl.
- Add the rest of the filling ingredients (cheese, herbs, and any additional ingredients like sun-dried tomatoes, pine nuts, or pecans).
- Stir until well combined and season to taste.
- Fill the mushroom caps with the filling and sprinkle with more cheese.
- Bake for 20-25 minutes, or until the tops are golden and the mushrooms are slightly soft.
- Transfer the stuffed mushrooms to a platter and serve warm.
Tips
- To prevent soggy mushrooms, rinse them quickly under cold water and dry them with a paper towel before cooking.
- The filling should not be too wet to avoid sogginess.
- You can make these mushroom caps in advance and store them in the freezer for up to 3 months.
- These mushrooms are bite-sized and perfect for parties, but you can use larger mushrooms for a more filling option.
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Savory fillings with herbs, sun-dried tomatoes, and pine nuts
Stuffed mushrooms are a delicious and easy-to-make appetizer. They are a perfect vegetarian option for parties and gatherings. Here is a detailed recipe for a savoury filling with herbs, sun-dried tomatoes, and pine nuts to go with your mushroom caps.
Ingredients:
- Mushrooms (baby bella, cremini, portobello, or white button mushrooms)
- Sun-dried tomatoes
- Pine nuts
- Herbs (parsley), basil, thyme
- Bread crumbs (preferably panko)
- Cheese (pecorino), parmesan, gruyère, fontina, feta, mozzarella, or goat cheese
- Butter
- Olive oil
- Salt and pepper
- Garlic
- Onion
- White wine (optional)
- Olives (optional)
Instructions:
First, clean the mushrooms with a damp paper towel to remove any dirt. Cut off the stems, chop them finely, and set aside. Place the mushroom caps on a greased baking sheet, cavity-side up. Drizzle olive oil and season with salt and pepper.
Next, prepare the filling. Melt butter in a skillet over medium heat. Add the chopped mushroom stems and cook until most of the moisture evaporates. Then, add garlic, onion, and season with salt and pepper. Cook until the onions soften. Transfer this mixture to a bowl and let it cool.
Now, add the sun-dried tomatoes, pine nuts, herbs, bread crumbs, and cheese to the bowl. Stir well to combine. Finely chop the sun-dried tomatoes and herbs to ensure each bite of the filling has a consistent texture and flavour.
Fill the mushroom caps with this savoury mixture. Sprinkle some extra cheese and bake at 400°F (200°C) for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
Your savoury stuffed mushrooms are ready to serve! You can also add a final touch by sprinkling some fresh herbs on top.
Tips:
- To prevent soggy mushrooms, avoid rinsing them under water for too long.
- Ensure the filling is not overly wet to maintain the crunch of the bread crumbs.
- Toast the pine nuts before adding them to the filling to bring out their best flavour.
- For extra flavour, sauté the mushroom caps in butter with a few drops of Worcestershire sauce before filling them.
- You can also add ingredients like olives and a splash of white wine to the filling for a unique twist.
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Sauteed onions and pecans for a crunchy texture
Sauteed onions and pecans add a delightful crunchy texture and extra depth of flavour to stuffed mushroom caps. This gluten-free option is a great vegetarian appetizer for Thanksgiving, Christmas, Easter, or any holiday party.
To make this dish, start by preheating your oven to 400°F (200°C) and greasing a baking sheet with olive oil. Clean the mushrooms with a damp paper towel, removing any dirt or debris. Remove the stems from the mushroom caps and finely chop them, setting them aside for later.
In a medium skillet over medium heat, melt some butter. Add the chopped mushroom stems and cook for about 5 minutes, stirring frequently, until most of the moisture evaporates. Next, add the onions, garlic, salt, and pepper. Sauté for another 1 to 2 minutes, until the onions are softened and translucent with lightly browned edges. Transfer this mixture to a mixing bowl and let it cool.
To the mixing bowl, add cream cheese, Parmesan (reserving a small amount for topping), parsley, and chopped pecans. Stir until all the ingredients are well combined. Now, fill the mushroom caps with this delicious cheese and onion filling. Sprinkle the tops with the remaining Parmesan and chopped pecans.
Finally, bake your stuffed mushrooms for 20 to 25 minutes, or until the tops are golden and the mushrooms are slightly soft. Serve these tender, cheesy, and crunchy mushroom caps as a tasty treat for your guests!
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Spices like cayenne pepper and onion powder
Stuffed mushrooms are a great appetizer, and there are many ways to prepare them. A common way is to fill the caps with a mixture of breadcrumbs, cheese, herbs, and garlic. You can use a variety of mushrooms, such as baby bella (cremini), white button, or portobello mushroom caps.
If you're looking to add some spice to your mushroom caps, consider adding cayenne pepper and onion powder to the filling. This combination will give your stuffed mushrooms a savoury kick. You can also add some cream cheese and Parmesan cheese to the mixture to balance out the spices and add a creamy texture. Don't forget to season the mushrooms themselves with olive oil, salt, and pepper before filling them.
To prepare the mushrooms, start by cleaning them with a damp paper towel to remove any dirt. Then, remove the stems and chop them finely to include in your filling. Spread the caps on a greased baking sheet, cavity side up.
When making the filling, cook the garlic and mushroom stems in oil, then set aside to cool. Add your spices, cream cheese, and Parmesan, and stir until well combined. Fill each mushroom cap with a generous amount of stuffing and sprinkle with more Parmesan or breadcrumbs if desired.
Bake your stuffed mushrooms in a preheated oven at 350-400 degrees Fahrenheit for about 20 minutes, or until they are softened and the tops are golden. Serve and enjoy!
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Frequently asked questions
Fillings for mushroom caps can be a mix of breadcrumbs, cheese, herbs, and garlic. Some recipes also include cream cheese, Parmesan, parsley, thyme, onion, pecans, and cayenne pepper.
Mushrooms should be cleaned before cooking. Rinse them under cold running water for a few seconds and then wipe them with a damp paper towel to remove any remaining dirt. Then, remove the stems from the mushroom caps, which will leave a cavity perfect for stuffing.
Preheat your oven to 350-400°F. Grease a baking sheet with cooking spray or olive oil. Fill the mushroom caps with your chosen filling and sprinkle with cheese or breadcrumbs. Bake for 15-25 minutes, until softened and golden.
