John Miller
Stuffed mushrooms are a delicious and easy-to-make appetizer. They can be prepared in advance and frozen, and are perfect for a party or Thanksgiving. When cooking, it's important to ensure the mushrooms don't get soggy, so they should only be rinsed briefly under cold water and dried with a paper towel before stuffing and baking. But what temperature should the oven be for the best results?
| Characteristics | Values |
|---|---|
| Oven Temperature | 350°F (175°C) or 400°F |
| Air Fryer Temperature | 380°F |
| Baking Time | 15-20 minutes |
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What You'll Learn
Oven-baked stuffed mushrooms
Stuffed mushrooms are a great vegetarian appetizer that can be served at parties and get-togethers. They are easy to make, can be prepared ahead of time, and are customizable with your choice of ingredients. Here is a detailed guide on how to make delicious oven-baked stuffed mushrooms.
Ingredients
You can use baby bella (cremini) mushrooms, white button mushrooms, or portobello mushroom caps for this recipe. For the filling, you will need butter or olive oil, onion, garlic, breadcrumbs, cheese (such as Parmesan, Gruyère, fontina, feta, or cream cheese), and fresh herbs like parsley and thyme. You can also add meat, such as bacon or sausage, to make it more hearty.
Preparation
Start by cleaning the mushrooms with a damp paper towel and removing the stems. Rinse the mushrooms quickly under cold running water to remove any dirt, but be careful not to soak them, as this can make them soggy during baking. Finely chop the mushroom stems and set the caps aside.
In a skillet over medium heat, melt butter or heat olive oil. Add the chopped mushroom stems and cook until most of the moisture evaporates. Then, add garlic and cook until fragrant. Stir in the breadcrumbs and cook until slightly toasted. Let the mixture cool slightly before transferring it to a large bowl.
To the bowl, add your choice of cheese, herbs, and any desired seasonings. Mix everything together until well combined. Fill each mushroom cap with a generous amount of the filling, and sprinkle with more cheese or breadcrumbs on top.
Baking
Preheat your oven to a temperature between 350°F and 400°F (between 175°C and 200°C). Grease a baking sheet with cooking spray or line it with parchment paper. Arrange the stuffed mushrooms on the prepared baking sheet and place them in the preheated oven.
Bake the stuffed mushrooms for about 15 to 20 minutes, until they are softened, golden, and piping hot. The filling should be melted and slightly bubbly. Serve the oven-baked stuffed mushrooms as an appetizer or alongside a salad and crusty bread for a complete meal. Enjoy!
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Air fryer-baked stuffed mushrooms
Ingredients
- Baby mushrooms, specifically creminis or baby bellas
- Butter or olive oil
- Onion and garlic
- Freshly grated parmesan or any other hard cheese like pecorino romano or gruyere
- Cream cheese
- Herbs like parsley and thyme
Preparation
First, clean the mushrooms with a damp cloth and remove the stems. Then, finely chop the stems and cook them in butter or olive oil in a skillet over medium heat until most of the moisture evaporates. Add garlic and cook for another minute. Transfer the mixture to a bowl and add the cheeses, herbs, and seasonings. Fill the mushroom caps with this mixture and sprinkle with more cheese.
Cooking
Preheat the air fryer to 360-390 degrees Fahrenheit. Place the stuffed mushrooms on foil or in the air fryer basket and spray with olive oil. Cook for about 8-10 minutes, until the filling is lightly browned.
Tips
- To prevent soggy mushrooms, rinse them quickly under cold water and dry them with a paper towel before cooking.
- You can also add other ingredients like bacon, sausage, or crab cake for a more indulgent treat.
- If you don't have an air fryer, you can bake these mushrooms in the oven at 350-400 degrees Fahrenheit for 18-20 minutes.
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Preventing soggy stuffed mushrooms
To prevent your stuffed mushrooms from becoming soggy, there are a few tricks you can try. Firstly, when cleaning your mushrooms, simply rinse them under cold water for a few seconds and then dry them with a paper towel. If you soak them for too long, they may become soggy when baked. Secondly, while your filling should be creamy and cheesy, make sure it is not too wet. This will help prevent the mushrooms from becoming soggy.
Another tip is to chill the filling before stuffing the mushrooms. This will help hold the mixture together as it bakes, preventing it from seeping through the mushroom. Additionally, placing the mushrooms on a wire rack on top of the baking sheet will allow the mushroom juices to drain away, preventing sogginess.
If you are baking your mushrooms at a high temperature, such as 400°F (as some recipes recommend), it may be a good idea to bake them for a shorter amount of time, such as 15-20 minutes, to prevent them from becoming soggy.
Finally, while it may be tempting to fill your mushrooms to the brim, overfilling can lead to sogginess. Instead, fill the mushrooms just until they are slightly heaping, as this ensures even cooking and prevents spilling, as mushrooms will shrink slightly during baking.
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Storing leftover stuffed mushrooms
If you have leftover stuffed mushrooms, you can store them in an airtight container in the refrigerator for three to four days. They can be reheated in the microwave or on the stove. To reheat in the microwave, place them on a microwave-safe dish and cover them with a damp (not wet) paper towel. Reheat in 30-second intervals until they are warm enough to enjoy. Do not overcook. To reheat in the oven, place an oven-safe dish in the oven while it's cold. Once the oven is hot, leave the dish in there so it will add some steam to the warming process. Do not reheat over 325 F, and check the mushrooms every 10-15 minutes.
You can also freeze unbaked stuffed mushrooms for up to three months. Freeze them in a flat layer, then transfer them to a resealable freezer bag for easy storage.
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Choosing the right mushrooms
When it comes to choosing the right mushrooms for stuffing, there are a few factors to consider. Firstly, it's important to select mushrooms that are fresh and firm, with no signs of spoilage. Look for mushrooms with intact caps and avoid those with slimy or wrinkled surfaces.
The type of mushroom you choose can vary depending on your preference and the availability of ingredients. Some common varieties used for stuffing include:
- Cremini or baby bella mushrooms: These mushrooms are a popular choice due to their bite-sized convenience and earthy flavour. They are also known as mini portobello mushrooms.
- Portobello mushrooms: Larger than cremini mushrooms, portobello mushrooms provide a more substantial base for stuffing. They are ideal if you want to create a heartier dish.
- White button mushrooms: While some sources suggest avoiding white mushrooms due to their milder flavour, they can still work well in a pinch.
When selecting mushrooms, consider the size and quantity needed for your recipe. For bite-sized appetizers, smaller mushrooms like cremini or baby bella are ideal. If you prefer a larger mushroom cap, opt for the portobello variety.
It's always a good idea to clean your mushrooms thoroughly before using them. A quick rinse under cold running water, followed by wiping them with a damp paper towel, will help remove any dirt or debris. Remember not to soak the mushrooms for too long to prevent them from becoming soggy.
Lastly, consider the flavour profile you want to achieve. Different varieties of mushrooms have distinct flavours that can enhance your dish. Cremini mushrooms, for example, have a slightly nutty and earthy taste, while portobello mushrooms are known for their richer, meatier flavour. Experiment with different types of mushrooms to find the ones that best suit your taste preferences and the overall flavour combination of your stuffing.
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Frequently asked questions
Preheat your oven to 350-400°F.
Bake for 20-30 minutes, or until golden brown.
Yes, you can bake frozen stuffed mushrooms, but you will need to add 15 minutes or so to the cooking time.
Yes, you can reheat cooked stuffed mushrooms in the oven at 250°F, in an air fryer, or in the microwave for a few seconds.
Cooked stuffed mushrooms will last 3-5 days in an airtight container in the refrigerator.
