Emma Wilson
Classic stuffed mushrooms are an easy and delicious vegetarian appetizer that can be served at any party or holiday gathering. The recipe features medium-sized mushrooms stuffed with a simple filling of buttery seasoned breadcrumbs and cheese. The mushrooms are first cleaned and prepped, removing the stems to create a pocket for the stuffing. The filling is made with the chopped mushroom stems, butter, onion, garlic, salt, pepper, and other seasonings. The mushrooms are then stuffed with a generous amount of filling, baked in the oven, and served warm or at room temperature. They can be made ahead of time and stored in an airtight container for up to two days. Classic stuffed mushrooms are a crowd-pleasing favourite that can be easily adapted with different ingredients and flavours.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer |
| Cuisine | American |
| Diet | Vegetarian |
| Ingredients | Mushrooms, Butter, Breadcrumbs, Cheese, Olive Oil, Garlic, Herbs, Onion, Lemon, Salt, Pepper, Parsley |
| Variations | Sausage, Bacon, Crab Meat, Cayenne, Pecans, Gruyère, Fontina, Feta, Shrimp |
| Preparation Time | 12 hours (maximum) in advance |
| Cooking Time | 20-25 minutes |
| Cooking Temperature | 350°F-400°F/175°C-200°C |
| Storage | Refrigerate in an airtight container for up to 4 days |
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What You'll Learn
- Classic stuffed mushrooms are best made with cremini mushrooms, also known as baby bella mushrooms
- To prevent sogginess, use a dry paper towel to clean the mushrooms and avoid overcooking
- The filling is a rich blend of mushroom stems, onion, cheese, herbs, and breadcrumbs
- Bake at 400°F (200°C) for 20-25 minutes, until the tops are golden and the mushrooms are tender
- They are a perfect vegetarian appetizer for any occasion, from holidays to cocktail hours
Classic stuffed mushrooms are best made with cremini mushrooms, also known as baby bella mushrooms
Classic stuffed mushrooms are a popular choice for an easy, delicious, and cheesy appetizer. They are also a staple Thanksgiving dish. The best mushrooms for this classic dish are cremini mushrooms, also known as baby bella mushrooms.
Cremini mushrooms are preferred because of their meaty texture and mild, earthy flavour. They have a deeper, more complex flavour than white button mushrooms, which come from the same species, agaricus bisporus. Creminis are also the perfect size for bite-sized portions, ranging from 1 to 2 inches in circumference. This makes them ideal for holding plenty of stuffing.
To prepare the mushrooms, first, grease a baking sheet with a little olive oil. Then, remove the stems from the mushrooms and finely chop them. You can use your hands to pull out the stems. The stems will be used to make the filling, so don't throw them away!
Next, melt some butter in a medium skillet over medium heat. Cook the chopped mushroom stems for about 5 minutes, and then add the onion, garlic, salt, and pepper. Saute this mixture for another few minutes until fragrant.
Now it's time to stuff the mushrooms. Use about one tablespoon of filling for each mushroom, creating a small mound on top. Don't overstuff, as the mushrooms will shrink in the oven. You can add grated Parmesan cheese to the bottom of the mushrooms before adding the filling and sprinkling some on top as well.
Finally, bake the stuffed mushrooms in a preheated oven at 400°F (200°C) for 20 to 25 minutes, until the tops are golden and the mushrooms are slightly soft. You can also sprinkle some fresh parsley on top before serving for added freshness and visual appeal.
Classic stuffed mushrooms made with cremini mushrooms are sure to be a crowd-pleaser, and they can be easily adapted to your favourite cheeses and seasonings.
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To prevent sogginess, use a dry paper towel to clean the mushrooms and avoid overcooking
Stuffed mushrooms are a classic, easy-to-make, and delicious appetiser. They are also versatile, as they can be made with a variety of ingredients, including meat, extra chopped mushrooms, bacon, sausage, and different types of cheese.
To prevent sogginess, it is important to clean the mushrooms thoroughly but carefully. Mushrooms are porous and tend to have a lot of dirt stuck to them, so cleaning them before cooking is crucial. The best way to clean mushrooms is to give them a quick rinse in a colander under cold running water and then wipe them with a dry paper towel to remove any remaining dirt from the caps and stems. If mushrooms are submerged in water for too long, they will absorb water and become soggy when baked.
Another way to prevent sogginess is to avoid overcooking the mushrooms. Mushrooms contain a lot of moisture, which is released as they cook. The goal is to cook the mushrooms until they are tender, but they should still hold their shape so they can be picked up and popped into your mouth. The cooking time will depend on the size of the mushrooms, but generally, they should be baked for around 20 minutes at 400°F (200°C) until they are slightly soft and tender.
Additionally, it is important to use a dry filling that is not too wet. A wet filling will slowly seep through the mushroom, making it soggy. Chilling the filling before stuffing can help hold the mixture together as it bakes. Placing the mushrooms on a wire rack on top of the baking sheet will also allow the mushroom juices to drain away, preventing sogginess.
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The filling is a rich blend of mushroom stems, onion, cheese, herbs, and breadcrumbs
Classic stuffed mushrooms are an easy-to-make, vegetarian appetizer that is perfect for holiday parties. The filling is a rich blend of mushroom stems, onion, cheese, herbs, and breadcrumbs.
The mushrooms used for stuffing should be medium-sized—big enough to hold a good amount of stuffing, but small enough to be eaten in one bite. Cremini, baby bella, and white button mushrooms are ideal for stuffing. Cremini mushrooms, also known as baby bella mushrooms, have a deeper, more complex flavor than white button mushrooms, making them a tasty option. When preparing the mushrooms, it is important to ensure they do not get soggy. This can be done by rinsing them lightly to clean them of dirt and then patting them dry with a paper towel. The stems can then be removed and set aside for the filling.
The filling is made by cooking the mushroom stems with onion, garlic, salt, and pepper. This mixture is then combined with breadcrumbs, cheese, and herbs. The type of cheese and herbs used can vary depending on preference. Some common cheese options include Parmesan, Gruyère, fontina, feta, and cream cheese. The filling should be drier rather than wet to prevent the mushrooms from becoming soggy.
Once the filling is prepared, it is spooned into the mushroom caps, which are then baked in the oven. The mushrooms are baked until they are tender and the tops are golden brown. Classic stuffed mushrooms are a delicious and comforting appetizer that can be made ahead of time and stored in the refrigerator for up to two days.
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Bake at 400°F (200°C) for 20-25 minutes, until the tops are golden and the mushrooms are tender
Once you've cleaned, prepped, and stuffed your mushrooms, it's time to bake them. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.
Place your stuffed mushrooms on the prepared baking sheet, ensuring they are cavity-side up. Drizzle the remaining olive oil over the mushrooms. Now, bake for 20 to 25 minutes. You'll know they're done when the tops are golden brown and the mushrooms are tender.
It's important to note that the baking time may vary depending on a few factors. If you're using smaller mushrooms, they may cook faster, so keep an eye on them to prevent overcooking. On the other hand, if you're baking a large batch, the cooking time may be longer.
Additionally, if you're baking chilled or refrigerated mushrooms, they may need a few extra minutes in the oven. Always ensure your mushrooms are tender before serving.
Once they're done, remove them from the oven and serve them warm or at room temperature. Enjoy the delicious, golden-brown, tender stuffed mushrooms!
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They are a perfect vegetarian appetizer for any occasion, from holidays to cocktail hours
Classic stuffed mushrooms are the perfect vegetarian appetizer for any occasion, from holidays to cocktail hours. They are easy to make, delicious, and can be prepared in advance. The key to a successful batch of stuffed mushrooms is to ensure that they are not too soggy. To avoid this, gently rinse the mushrooms and clean them with a damp paper towel or soft cloth. When preparing the filling, avoid using the mushroom stems as this can make the mixture too wet.
When choosing mushrooms, opt for medium-sized ones that are big enough to hold a generous amount of filling but small enough to eat in one bite. Cremini mushrooms, also known as baby bella mushrooms, are a popular choice due to their deeper, more complex flavour compared to white button mushrooms. However, white button mushrooms are also suitable and can be used to create a tasty appetizer.
The classic stuffed mushroom recipe features a simple filling of seasoned breadcrumbs and cheese. However, there are numerous variations, including meat fillings, extra chopped mushrooms, bacon, sausage, and different types of cheese. For a vegetarian option, simply omit the meat and experiment with different ingredients to create your perfect appetizer.
To make the stuffed mushrooms, preheat your oven to 350-400°F (175-200°C). Clean and dry the mushrooms, then break or cut off the stems. Finely chop the stems and set them aside to use in the filling. Make the filling by sautéing the mushroom stems with onion, garlic, salt, and pepper. You can also add cream cheese and Parmesan cheese to create a rich and creamy texture. Fill each mushroom cap with a generous amount of stuffing, creating a small mound on top.
Bake the stuffed mushrooms for 20 to 25 minutes, or until the tops are golden brown and the mushrooms are tender. For a fresh touch, sprinkle some parsley on top before serving. These cheesy, garlicky mushrooms are sure to be a crowd-pleaser and can be served hot or at room temperature.
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Frequently asked questions
Classic stuffed mushrooms are an easy appetizer for any occasion, from holiday dinners to cocktail hours. They are vegetarian-friendly and consist of mushrooms stuffed with a mixture of breadcrumbs, cheese, and herbs.
Medium-sized mushrooms with flat tops are best for stuffing. Cremini, baby bella, and white button mushrooms are ideal as they are more flavourful than larger varieties.
Mushrooms are porous, so it is important to only rinse them quickly and pat them dry with a paper towel. Additionally, ensure that the filling is not too wet and that the mushrooms are baked until golden and slightly soft.
