Michael Davis
Stuffed mushrooms are a popular appetiser, especially for parties and holidays. They are made by removing the stems from mushrooms, creating a cavity to be filled with a mixture of ingredients, and then baking them. The filling is usually a combination of breadcrumbs, cheese, herbs, and other flavourful ingredients like garlic, onions, and meat. The mushrooms are then baked until tender and golden brown, creating a delicious and easy-to-eat treat.
| Characteristics | Values |
|---|---|
| Type of mushroom | Cremini, baby bella, portobello, white button |
| Oil | Olive oil, Vegetable oil, Butter |
| Seasoning | Salt, Black pepper, Onion powder, Cayenne |
| Cheese | Parmesan, Cream cheese, Pecorino, Gruyere, Fontina, Feta, Cheddar, Mozzarella |
| Other ingredients | Garlic, Breadcrumbs, Parsley, Thyme, Sun-dried tomatoes, Pine nuts, Panko, Onion, Crab meat, Sausage, Spinach, Bacon |
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$8.59
What You'll Learn
Cream cheese, Parmesan, and herbs
Cream cheese stuffed mushrooms are tender mushroom caps stuffed with a creamy parmesan and cream cheese filling. They are little bites of heaven perfect for any occasion!
Ingredients
- Mushrooms: Use large cremini mushrooms (aka baby bella mushrooms or mini portobello mushrooms). In a pinch, white button mushrooms would work too.
- Cream Cheese: The star of the show, providing a rich and creamy filling.
- Parmesan Cheese: Adds extra creaminess and a strong cheesy flavour.
- Herbs: Fresh herbs like parsley and thyme add a pop of colour and cut through the richness of the filling.
- Seasonings: Fresh garlic, black pepper, onion powder, and cayenne pepper provide a savoury kick to the filling.
Instructions
- Clean the mushrooms with a damp paper towel. Remove the stems and set them aside.
- Finely chop the mushroom stems and cook them in butter or oil until any moisture has evaporated.
- Add the cream cheese, Parmesan cheese, herbs, and seasonings to the pan and stir until well combined.
- Arrange the clean mushroom caps, cavity side up, on a parchment-lined baking sheet.
- Spoon the filling into the mushroom cavities, piling it as high as you can.
- Bake in the preheated oven at 350-400 degrees Fahrenheit for about 20 minutes, until the mushrooms are tender and the filling is golden brown.
Tips and Variations
- You can make the filling a day or two in advance and store it in the fridge, or even freeze it for later.
- These stuffed mushrooms are best served warm, but leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Get creative with different fillings! Try adding crumbled sausage, sun-dried tomatoes, pine nuts, or bread crumbs to the mixture.
- If you prefer a stronger cheese flavour, try using a combination of cream cheese and Parmesan, or even grated Gruyère, fontina, or feta cheese.
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Sausage, onions, and wine
To make sausage, onion, and wine stuffed mushrooms, start by cleaning the mushrooms and removing the stems. You can chop the stems finely and cook them with the sausage, or discard them. Melt butter in a pan and cook the onion until softened, then add the garlic and cook for a few minutes more. Add the sausage to the pan and cook until browned, breaking up the meat into small pieces with a wooden spoon or spatula.
Next, you'll want to add your wine. Pour in a third of a cup of dry white wine and cook, stirring, for about two minutes, until the wine has evaporated. If you like, you can add some vinegar here for acidity and pop—red wine vinegar or sherry vinegar work well. Then, stir in the mushroom stems, salt, and pepper, and cook until the stems are softened.
Now it's time to add the herbs and spices. Stir in the garlic, parsley, and Italian breadcrumbs. You can also add some green onion for a little crunch and freshness. If you like, you can also add pine nuts and sun-dried tomatoes for extra flavour and texture. Finally, stir in the cheese. A combination of melty, creamy cheese like cream cheese and a hard, nutty cheese like Parmesan works well. You can also add some Monterey Jack cheese for extra flavour.
Once your filling is ready, stuff each mushroom cap with a generous amount of the mixture. Sprinkle the tops with panko breadcrumbs for added texture, or leave these off if you're aiming for a keto or low-carb option. Arrange the stuffed mushrooms on a baking sheet and bake in a preheated oven until the mushrooms are cooked through and the cheese is melted and bubbling.
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Crab meat and breadcrumbs
Crab-stuffed mushrooms are a tasty treat, perfect as an appetizer or a main meal. They are easy to make, quick to cook, and can be reheated in the microwave.
Firstly, you will need to choose your mushrooms. Most recipes suggest larger mushrooms, such as cremini, portobello, or baby bella, as they hold more filling and are easier to stuff. However, some people prefer smaller mushrooms as they can be eaten in one bite and the crab flavour is not overpowered.
Next, you will need to prepare your crab mixture. This is usually made with fresh crab meat, although canned, imitation, or leftover crab meat can also be used. You can also add in other seafood, such as shrimp. The crab meat should be chopped finely and mixed with cream cheese, bread crumbs, and Parmesan. You can also add in garlic, herbs, butter, and spices such as paprika, thyme, oregano, and cayenne pepper.
Once your mixture is ready, you can start stuffing your mushrooms. Remove the stems and, if desired, cook and chop them to include in your filling. Lightly spray or drizzle the mushroom caps with olive oil and season with salt and pepper. Then, use a spoon to fill each mushroom cap with the crab mixture, piling it as high as you can.
Finally, bake your stuffed mushrooms in the oven until they are tender and the filling is golden brown. This usually takes around 15-20 minutes, depending on the size of your mushrooms. For an extra crispy topping, turn on the broiler for the last minute of cooking. Serve warm with lemon slices for squeezing.
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Spinach, onions, and bacon
Ingredients
- Mushrooms
- Spinach
- Bacon
- Breadcrumbs
- Cheese (Gruyere, Parmesan, or Italian cheese mix)
- Olive oil
- Salt and pepper
- Onion powder
- Garlic powder
- Shallots/onions
Optional Ingredients
- Sour cream
- Cream cheese
- Pine nuts
- Egg
- Garlic
Method
- Preheat the oven to 350 degrees Fahrenheit.
- Wash and dry the mushrooms, removing the stems.
- Chop the bacon into small pieces and cook in a skillet over medium heat until crispy. Drain the grease, leaving about a teaspoon in the pan.
- Add chopped shallots or onions and garlic to the pan and cook for about a minute.
- Add the spinach and cook until wilted.
- In a separate bowl, combine the cooked bacon and spinach with breadcrumbs, cheese, and seasonings.
- Fill the mushroom caps with the mixture, rounding the tops off.
- Place the mushrooms on a baking dish and spray or drizzle with olive oil.
- Bake for 15-20 minutes, or until golden.
- Top with additional cheese, pine nuts, or bacon bits if desired, and serve warm.
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Pine nuts and sun-dried tomatoes
Firstly, you'll need to choose your mushrooms. Large cremini mushrooms (baby bella or mini portobello) are recommended, but white button mushrooms can also be used. Clean and remove the stems from the mushrooms, leaving a cavity in the caps that's perfect for stuffing.
The filling is a delicious mixture of grated pecorino or Parmesan cheese, sun-dried tomatoes, pine nuts, parsley, panko bread crumbs, garlic, salt, and pepper. Chop the filling ingredients into small pieces to ensure each bite has a little bit of everything. The sun-dried tomatoes should be similar in size to the pine nuts, and the cheese should be grated finely.
Next, drizzle the mushroom caps with olive oil and season with salt and pepper. Then, carefully spoon the filling into the mushroom cavities, piling it as high as you can. Don't worry if some of the filling tumbles off.
Finally, bake the stuffed mushrooms in the oven. Drizzle them with a little more oil and bake for around 20 minutes, until the mushrooms are tender and the filling is golden brown.
This recipe is simple yet impressive and is sure to be a hit with your family or guests. Enjoy the rich, umami flavors of the pine nuts, sun-dried tomatoes, and cheese in every bite!
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Frequently asked questions
You will need mushrooms, oil, cheese, breadcrumbs, and seasoning. Common flavour additions include garlic, onion, parsley, pine nuts, sun-dried tomatoes, and cream cheese.
Cremini mushrooms, also known as baby bella or baby portobello mushrooms, are a popular choice due to their flavour and size. White button mushrooms are also suitable, but cremini mushrooms have a deeper, more complex flavour.
Parmesan is a classic choice, but other options include Gruyère, fontina, pecorino, cheddar, or feta.
Stuffed mushrooms are best on the day they are made, but leftovers can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen for up to three months.
