Sarah Brown
Stuffed mushrooms are a popular appetizer or side dish that can be made with various ingredients and are easy to prepare. They are made by removing the stems from small to medium-sized mushrooms, such as cremini, baby bella, or portobello mushrooms, and filling the cavity with a mixture of ingredients such as bread crumbs, cheese, herbs, and seasonings. The mushrooms are then baked in the oven until tender and golden brown, resulting in a tasty and comforting dish that is perfect for holidays and gatherings.
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What You'll Learn
What mushrooms to use
When it comes to making stuffed mushrooms, the type of mushroom you use is important. You want to choose a variety that is small enough to be bite-sized, yet large enough to be stuffed with a generous amount of filling.
Cremini Mushrooms
Cremini mushrooms, also known as baby bella mushrooms, are a popular choice for stuffed mushrooms. They have a deeper, more complex flavor than white button mushrooms, making them a tasty option for this dish. Their small size also makes them perfect for bite-sized appetizers.
White Button Mushrooms
White button mushrooms are another option for stuffed mushrooms. They are the same species as cremini mushrooms but have a milder flavor. However, some people find their taste to be somewhat flat or muted in comparison.
Portobello Mushrooms
If you prefer a larger stuffed mushroom, you can use portobello mushroom caps. These provide a heartier base for your filling and are great if you want to make a more substantial dish.
Other Varieties
While cremini, white button, and portobello mushrooms are the most commonly used varieties for stuffing, you can also experiment with other types such as shiitake or wild mushrooms. Each type will bring its unique flavor and texture to the dish.
No matter which mushroom you choose, it is important to clean and prep them properly before cooking. Rinse them in a colander under cold running water and then wipe them with a damp paper towel to remove any remaining dirt. This will ensure your stuffed mushrooms are not only delicious but also safe to eat.
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How to clean them
Stuffed mushrooms are a delicious and easy-to-make appetizer. They can be made with baby bella (cremini) mushrooms, white button mushrooms, or portobello mushrooms. Before cooking, it is crucial to clean the mushrooms to remove any dirt or debris. Here is a step-by-step guide on how to clean them:
Step 1: Rinsing
Give the mushrooms a quick rinse in a colander under cold running water to remove any loose dirt. This is especially important if you are using store-bought mushrooms, as they often have a peaty-smelling growing medium clinging to their caps. However, be careful not to soak the mushrooms, as they absorb water easily and this can affect their texture and browning during cooking.
Step 2: Wiping
Use a damp paper towel or a soft mushroom brush to wipe each mushroom individually. This will help remove any remaining dirt or debris stuck around the caps and stems. If you don't have a mushroom brush, you can also use a clean kitchen towel or even your hands to gently wipe the mushrooms clean.
Step 3: Soaking (Optional)
If your mushrooms are particularly dirty or if you are concerned about insects, you can try soaking them in lightly salted water. This will help draw out any remaining dirt, insects, or critters. Change the water as needed, and rinse the mushrooms well after soaking.
Step 4: Drying
After rinsing or soaking, it is important to dry the mushrooms thoroughly. Use paper towels or a clean kitchen towel to pat them dry. Alternatively, you can lay them on a cotton dish towel or a wire rack to air dry. Make sure the mushrooms are completely dry before proceeding to the next step.
Step 5: Stemming
Remove the stems from the mushroom caps. You can do this by gently twisting or cutting them off. The stems can be chopped and reserved for use in the stuffed mushroom filling or other recipes, such as broths.
Step 6: Trimming
Using a sharp knife, trim thin slices from the ends of the stems. This helps ensure that the stems are clean and free of any remaining dirt or tough bits. Additionally, cut off any tough shiitake mushroom stems, as they are not pleasant to eat.
Step 7: Halving or Quartering (Optional)
Depending on the recipe and your preference, you may want to cut the mushrooms into halves or quarters. This is especially useful if you are making smaller, bite-sized stuffed mushrooms. However, if you are making larger stuffed mushrooms, you can skip this step and proceed to stuffing them whole.
By following these steps, you can ensure that your stuffer mushrooms are clean and ready for the next steps of your recipe. Remember to work with fresh mushrooms and clean them just before you need to use them, as unwashed mushrooms tend to have a longer shelf life in the refrigerator.
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The filling
Cheese, Cream Cheese, and Butter
The key to a rich and creamy filling is to use a combination of cheeses and cream cheese. Parmesan is a classic choice for stuffed mushrooms, adding extra creaminess and a strong cheesy flavour. However, other cheeses like Gruyère, fontina, feta, cheddar, mozzarella, or even a mix of grated cheeses can be used to make it suit your taste. Cream cheese adds an ultra-creamy texture and helps bind the filling together. Butter is also a key ingredient, adding a touch of richness and helping to bind the filling.
Breadcrumbs
Breadcrumbs provide texture and bulk to the filling. Plain breadcrumbs are recommended for the best colour and texture, but panko breadcrumbs can also be used for a crunchier texture. Toasting the breadcrumbs in a pan with butter or olive oil before adding the other ingredients is a great way to enhance their flavour.
Herbs and Spices
Fresh herbs like parsley, thyme, and basil add a pop of colour and freshness to the filling, cutting through the richness of the other ingredients. Dried herbs can also be used if fresh ones are not available. Spices like black pepper, onion powder, and cayenne pepper can be added to enhance the flavour and give the filling a kick. Salt is also important to make all the flavours pop.
Mushroom Stems
Don't waste those mushroom stems! Chop them up and add them to your filling for extra texture and a boost of mushroom flavour. Cooking the stems in butter or oil with garlic before adding the other ingredients is a great way to build flavour.
Other Add-Ins
For some extra crunch and texture, chopped pecans or pine nuts can be added to the filling. Diced artichokes, chopped spinach, sun-dried tomatoes, and shredded crab meat, Italian sausage, or bacon are also popular add-ins to take your filling to the next level.
Chilling the Filling
Before stuffing your mushrooms, it's a good idea to chill the filling for a bit. This helps the filling hold together better and prevents it from becoming too soft or wet, which can cause it to seep out of the mushrooms during baking.
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Baking instructions
Preparation
Gently wipe the mushrooms with a clean, damp paper towel or soft cloth. Mushrooms are very porous, so they can absorb water if submerged, which may make them soggy. Wiping them removes dirt and debris without causing excess moisture. Remove the stems. Then, you can simply pull the stems out—they will easily pop out of the heads! Now you’ll see there’s a perfect little pocket for stuffing. Make sure you save the stems because you will need them to make the filling.
Filling
In a medium skillet, heat a teaspoon of olive oil over medium heat. You can also use butter for a touch of richness. Add chopped garlic and onion to the skillet. Cook the mushroom stems, garlic, and onion in oil or butter. Set aside to cool. Stir in the remaining ingredients to make the filling. You can use seasoned breadcrumbs, Parmesan cheese, and butter to add a little crunch. You can also add cheddar cheese or mozzarella. For added flavor, try some shredded crab meat, Italian sausage, or bacon.
Stuffing
Place the mushrooms, cavity side up, onto the baking sheet. Drizzle the mushrooms with olive oil and sprinkle with salt. Spoon the filling into the mushrooms, creating a small mound on top. Don't be afraid to stuff the mushrooms generously! If the stuffing is loose, you can press it gently into place. Drizzle with more olive oil.
Baking
Preheat the oven to 400°F. Bake for 17 to 25 minutes or until the mushrooms are tender and the tops are golden brown. Remove from the oven and serve warm or at room temperature. You can make the filling and assemble the stuffed mushrooms a day or two in advance. Store the unbaked mushrooms in an airtight container in the refrigerator for up to 24 hours. When ready to eat, remove from the fridge and bake, adding a couple of extra minutes to the baking time because the mushrooms will be cold.
Garnishing
Garnish with parsley and sprinkle with red pepper flakes, if desired. Season to taste and serve.
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Serving suggestions
Stuffed mushrooms are a versatile dish that can be served as an appetizer, side, or main course. They are a perfect option for holiday gatherings and special occasions, as well as everyday meals. Here are some serving suggestions to make the most of this delicious dish:
Appetizer or Starter Course
Stuffed mushrooms are an excellent choice for a tasty and elegant starter course. Their small size makes them ideal for bite-sized appetizers, especially when using baby bella or cremini mushrooms. You can offer them as a warm or room-temperature option, and they pair well with other holiday appetizers like hummus, French onion dip, or shrimp cocktail.
Side Dish
These savoury mushrooms also work wonderfully as a side dish. Their earthy, slightly meaty texture and flavour complement a variety of main courses. Consider serving them alongside roasted meats, poultry, or vegetarian dishes. The addition of herbs and spices in the stuffing can be tailored to enhance the flavours of the main course.
Main Course
For a vegetarian or meat-lover's main course, stuffed mushrooms can be a satisfying and hearty option. Portobello mushroom caps, for instance, provide a larger vessel for generous fillings. You can experiment with various ingredients, such as shredded crab meat, Italian sausage, bacon, or additional vegetables like spinach and artichokes.
Holiday and Special Occasions
Stuffed mushrooms are a popular choice for Thanksgiving, Christmas, New Year's Eve, and Valentine's Day. They add a festive touch to any gathering and can be tailored to suit the season. For instance, adding chopped pecans can accentuate fall vibes during the holiday season.
Make-Ahead and Leftovers
One of the advantages of stuffed mushrooms is their versatility in preparation. They can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. Additionally, any leftovers can be stored in an airtight container in the refrigerator for up to four days and reheated in the microwave or on the stove.
In conclusion, stuffed mushrooms offer a range of serving possibilities, from elegant appetizers to hearty main courses. Their versatility, ease of preparation, and delicious flavour profiles make them a popular choice for various occasions, from casual meals to holiday gatherings.
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Frequently asked questions
Stuffer mushrooms are a type of mushroom that is stuffed with a variety of ingredients such as cheese, breadcrumbs, herbs, and meat. They are often served as an appetizer or side dish.
Cremini, baby bella, and white button mushrooms are ideal for stuffing. Cremini mushrooms have a deeper flavor, so they are a good option if you want a more complex taste. Baby mushrooms are also a good choice for bite-sized appetizers.
Mushrooms should be gently wiped with a damp paper towel or soft cloth to remove dirt and debris. They should not be soaked or rinsed directly under running water as they can absorb too much water and become soggy. After cleaning, remove the stems to create a cavity for the stuffing.
The stuffing for stuffer mushrooms can vary according to your preference. Common ingredients include cheese (Parmesan, cream cheese, cheddar, mozzarella, or feta), breadcrumbs (plain or panko), herbs (parsley, thyme, or basil), garlic, butter, and onion. You can also add meat such as bacon, crab meat, or Italian sausage.
The baking time and temperature may vary slightly depending on the recipe and the size of the mushrooms. Generally, stuffer mushrooms are baked at 400°F (200°C) for 20 to 25 minutes, or until the mushrooms are tender and the topping is golden brown.
