Emily Johnson
Stuffed mushrooms are a delicious and easy-to-make appetizer that has been around since the late 19th or early 20th century. The dish is believed to have originated in Italy, with recipes closely resembling the Italian stuffed zucchini. The concept of consuming fungi was first popularized in France during the 19th century, with the brown crimini mushroom being the most popular variety at the time. Today, stuffed mushrooms can be made with a variety of fillings, including cheese, breadcrumbs, meat, and vegetables. They can be baked, broiled, or cooked on skewers, and are typically served hot or at room temperature.
| Characteristics | Values |
|---|---|
| Company | Mackenzie Limited |
| Type of Dish | Appetizer, Side Dish, Vegetarian Entrée |
| Quantity | 12 or 24 |
| Weight | 2 oz each |
| Servings | 4-6 |
| Oven Temperature | 350°F |
| Baking Time | 40 minutes |
| Internal Temperature | 165°F |
| Ingredients | Baby Portobello mushroom caps, spinach, mozzarella, imported Romano, Monterey Jack, cheddar |
| Company | Billy's Boudin & Cracklins |
| Type of Dish | Party Snacks, Appetizer |
| Quantity | Half-dozen |
| Ingredients | Seafood cornbread stuffing |
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What You'll Learn
Stuffed mushrooms as a side dish
Stuffed mushrooms are a delicious and versatile side dish that can complement a variety of main courses. They are not only flavourful but also easy to prepare, making them a convenient option for busy cooks.
One popular variation of stuffed mushrooms features baby Portobello mushroom caps filled with a creamy blend of tender spinach and a combination of premium cheeses. This mixture includes mozzarella, imported Romano, Monterey Jack, and cheddar cheeses, resulting in a rich and indulgent treat for your taste buds. The intense yet balanced flavours of these stuffed mushrooms make them an ideal complement to any entrée, whether you're serving steak, chicken, or a vegetarian option.
If you're looking for a unique twist, try the seafood cornbread stuffed mushrooms offered by Billy's Boudin & Cracklins. Their half-dozen mushrooms are generously filled with homemade seafood cornbread stuffing and are sure to impress at any gathering. Whether served as a side dish or an appetizer, these stuffed mushrooms will be a guaranteed hit with your guests.
For a convenient option, you can order gourmet stuffed mushrooms from specialty food providers like Mackenzie Limited. They offer a choice of 12 or 24 2-ounce mushrooms, each order serving 4-6 people as a side dish. Simply preheat your oven to 350°F, place the frozen stuffed mushrooms in a greased baking dish, and bake for approximately 40 minutes or until they reach an internal temperature of 165°F.
So, whether you're hosting a dinner party or simply looking for a tasty side dish to accompany your meal, stuffed mushrooms are a great option. With their savoury flavours and easy preparation, they are sure to become a favourite addition to your culinary repertoire.
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Stuffed mushrooms as a vegetarian entrée
Stuffed mushrooms are a delicious and savory option for a vegetarian entrée. They are not only flavorful but also easy to prepare, making them an excellent choice for those looking for a convenient and tasty vegetarian dish.
One popular variation of stuffed mushrooms features baby Portobello mushroom caps as the star ingredient. These mushrooms are known for their tender texture and rich flavor, making them an ideal base for stuffing. The stuffing itself is a decadent blend of four premium cheeses, including mozzarella, imported Romano, Monterey Jack, and cheddar. This combination of cheeses creates a creamy and savory filling that perfectly complements the earthy notes of the mushrooms.
To enhance the flavor and texture of the dish, tender spinach is also added to the mixture. The spinach provides a subtle earthy taste and a healthy boost of nutrients. The balance of flavors in this dish is exceptional, with each ingredient contributing to a harmonious blend of tastes and textures.
Preparing stuffed mushrooms as a vegetarian entrée is simple. They can be baked in the oven and served as a main course. The baking process enhances the flavors, creating a warm and comforting dish. Each bite offers a perfect balance of flavors, making it a satisfying and indulgent vegetarian option.
Stuffed mushrooms are a versatile dish that can be served in various ways. While they excel as a vegetarian entrée, they can also be enjoyed as an appetizer, side dish, or even on a brunch buffet. Their versatility extends to pairing options, as they can be served alongside other vegetarian dishes or complemented by meat dishes like beef filet mignon or beef Wellingtons for non-vegetarian guests.
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Appetizer stuffed mushrooms
One popular option for stuffed mushrooms is to use baby Portobello mushroom caps as the base. These mushrooms have a tender texture and a rich flavour that pairs well with a variety of fillings. For a classic option, the mushrooms can be stuffed with a blend of tender spinach and premium cheeses, such as mozzarella, imported Romano, Monterey Jack, and cheddar. This combination creates a perfect balance of flavours and can be served as a side dish or appetizer.
For those who enjoy seafood, Billy's Boudin & Cracklins offers a unique twist on the traditional stuffed mushroom with their seafood cornbread stuffing. Their half-dozen mushrooms are generously filled and can be baked in the oven, making them a convenient and tasty option for a party or appetizer.
Alternatively, you can create your own unique combinations by mixing and matching different ingredients. Some possible fillings include sausage, crab meat, cream cheese, or even wild rice. The options are endless, and you can customise the recipe to your own taste preferences or dietary needs.
When preparing stuffed mushrooms as an appetizer, it is important to consider the serving size. Depending on the size of the mushrooms and the heartiness of the filling, each order can typically serve 4-6 people as a side dish. By offering a variety of fillings and serving options, you can easily adapt this dish to suit your guests' preferences and ensure a memorable dining experience.
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Baked stuffed mushrooms
Ingredients
- Mushrooms (large cremini mushrooms, also known as baby bella or mini portobello mushrooms, are recommended)
- Filling options:
- Pine nuts and panko bread crumbs
- Sun-dried tomatoes and pecorino or Parmesan cheese
- Parsley
- Garlic
- Cream cheese
- Extra-virgin olive oil
- Salt and pepper
Preparation
- Clean the mushrooms with a damp paper towel to remove any dirt.
- Carefully break or cut off the stems from the mushrooms and finely chop them.
- Place the mushroom caps cavity-side up on a parchment-lined baking sheet.
- Drizzle the caps with olive oil and season with salt and pepper.
- Prepare the filling by mixing the chopped mushroom stems with your choice of filling ingredients.
- Spoon the filling into the mushroom cavities, piling it as high as you can.
- Drizzle the stuffed mushrooms with more olive oil.
- Bake at 350-400°F (175-200°C) for 18-22 minutes, or until the mushrooms are tender and the filling is golden brown.
- Garnish with parsley and red pepper flakes, if desired.
- Serve warm as an appetizer or side dish.
Tips
- You can also add ingredients like bacon or water chestnuts to the filling for extra flavor.
- Unbaked stuffed mushrooms can be frozen for up to 3 months and baked straight from frozen, but they may need a little longer in the oven.
- Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for 3-4 days.
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Seafood cornbread stuffed mushrooms
Ingredients
- Large white mushrooms
- Crab meat
- Shrimp
- Green onions
- Cream cheese
- Breadcrumbs
- Lemon juice
- Worcestershire sauce
- Garlic powder
- Salt and pepper
- Cornbread stuffing mix
Method
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with aluminum foil.
- Clean the mushrooms and remove the stems.
- In a bowl, mix together the cream cheese, green onion, egg yolk, breadcrumbs, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper until smooth and well combined.
- Fold in the crab and shrimp.
- Stuff the mushroom caps with the seafood cornbread mixture.
- Bake in the oven for 12-14 minutes, or until the mushrooms are slightly softened.
- Turn on the broiler and broil until the tops are golden and bubbly.
Tips
- It is important not to overstuff the mushrooms, as this can lead to sogginess.
- These seafood cornbread stuffed mushrooms can be served as an appetizer, side dish, or main course.
- For an extra crispy texture, broil the mushrooms for a few additional minutes.
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Frequently asked questions
Mackenzie Limited and Billy's Boudin & Cracklins both sell stuffed mushrooms.
Mackenzie Limited's stuffed mushrooms are filled with spinach and four types of cheese: mozzarella, imported Romano, Monterey Jack, and cheddar.
Billy's Boudin & Cracklins' stuffed mushrooms are filled with seafood cornbread stuffing.
