Mouth-Watering Stuffed Mushrooms !!

These classic stuffed mushrooms are loaded with tasty Ingredients shallots, garlic, walnuts, breadcrumbs, and chopped mushroom stems. Sprinkle with Parmesan, pop them in the oven, and you’ve got a great appetizer for the holidays.this is easy to make There is a reason everyone loves this combination. These stuffed mushrooms are hard to stop eating!

Suggestions and Substitutions for Stuffed Mushrooms

Looking for more stuffed mushroom ideas? We’ve received many suggestions for variations on this recipe from readers over the years. Here are a few favorites:

• Sausage, cream cheese, chopped stems, Parmesan and garlic powder
• Duck or goose pâté (fois gras) topped with a small piece of bacon
• Cream cheese, spinach, and bacon
• Creamy chicken and white wine with a touch of garlic and tarragon
• Crab meat, cream cheese, and shredded Parmesan
• Onion, green pepper, pepperoni, garlic, the mushroom stems, parsley, oregano, a few Ritz Crackers

The Best Mushrooms for Stuffing

Simple regular button mushrooms or the brown creminis are perfect for stuffing. Look for mushrooms with dry caps and gills (the feathery part underneath). Avoid mushrooms that seem slimy or have sunken brown spots. To prep for stuffing, scrub the mushrooms well, then just snap out the stems. They’ll come out easily; no need to use a knife.

STORING STUFFED MUSHROOMS

Store leftover cooked stuffed mushrooms in a shallow,  air-tight container, in the refrigerator. Properly stored, mushrooms should last 3 to 5 days.

To reheat, you can use a microwave to reheat the mushrooms for a few seconds. They don’t taste as good as fresh from the oven but still quite enjoyable.

CAN I FREEZE THEM?

Yes, you can! You can freeze them cooked or uncooked.

To freeze uncooked mushrooms: prepare them according to the recipe but instead of baking mushrooms, place them on a parchment paper covered baking sheet and freeze for about 2 hours. Set a time so you don’t forget. Once frozen, you can carefully transfer them into a large zip-lock freezer bag. Get as much air out as you can, label, and place back in the freezer. Freeze for up to 2 months.

To bake mushrooms after freezing: you can bake them right from frozen or defrost them in the refrigerator first. If you plan to bake mushrooms frozen, you will need to give them extra 20 minutes or so to bake.

Freezing cooked mushrooms: make sure to cool mushrooms completely before freezing. Place cooled stuffed mushrooms in a shallow air-tight freezer container. Or, freeze mushrooms on a parchment paper covered baking sheet for 2 hours first and then transfer them into a zip-lock freezer bag.  Get the air out, label, and freeze for up to 2 months.

Classic appetizer to serve at parties and holiday dinners.Stuffed mushrooms are very easy to make.These stuffed mushrooms are hard to stop eating!

Imprimer la recette Pin Recipe

Ingrédients

  

• 16 oz medium sized baby bella or portobello mushrooms
• 2 tbsp olive oil to toss mushrooms
• Save the stems of the mushroom stuffing
• 1 tbsp olive oil to saute
• 1 shallot
• 3 garlic cloves
• 1 tbsp minced fresh cilantro (or 1/2 tbsp dried)
• 4 oz cream cheese
• 1 large egg
• 1/4 cup bread crumbs
• 1/2 cup fresh grated Parmesan cheese (can also use shaved)
• ¼ teaspoon Salt
• ¼ teaspoon fresh ground black pepper
• 2 tbsp fresh grated Parmesan cheese for topping

Instructions

 

• Preheat the oven to 350° and lightly grease a baking dish.
  
• Rinse mushrooms quickly or wipe them off with a damp paper towel to clean. (If you rinse mushrooms, make sure to dry them with a paper towel right after.)
  
• Carefully pop the stems off the caps and toss dried mushroom caps in some olive oil. Save mushroom stems for the stuffing. Set mushrooms aside while you make the stuffing. 
• Preheat a small cooking pan and 1 tbsp of olive oil.
• Dice shallot and mushroom stems and saute until tender.
• Mince garlic cloves and add them to the pan. Saute until fragrant and move veggies into a small bowl.
• Cool veggies a little bit and add cream cheese, bread crumbs, Parmesan cheese, cilantro, egg, salt, and pepper. Mix very well until all combined.
• Place mushroom caps into the baking dish. Carefully fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more.
• Bake stuffed mushrooms for about 20 minutes making sure that the mushrooms are tender and golden brown on top.
• Sprinkle the stuffed mushrooms with some more fresh grated Parmesan cheese and serve.

Notes

TIPS FOR MAKING STUFFED MUSHROOMS :

To keep them from getting soggy, don’t soak the mushrooms. Mushrooms are like nature’s sponges, they tend to soak up water quickly. So it’s better to wipe mushrooms with a damp paper towel instead of washing or soaking. If you still want to rinse them, do it quickly and individually in cold water right before cooking.

If you’re worried about the liquid around mushrooms after baking, it’s completely normal. Mushrooms hold quite a bit of liquid inside and release it while baking. Even if you didn’t wash mushrooms, there still be some liquid released during the cooking process. Simply transfer mushrooms into another dish to serve them.

Wondering which mushrooms to stuff? Portobello mushrooms are the best ones to stuff. When it comes to size, you can stuff the tiny baby bellas or the large Portobello steaks. It all depends on how many people you want to serve and if you’re cooking for an intimate dinner party or a larger party.

For the best tasting mushrooms, I like to combine sharper, flavorful cheeses with the smooth cream cheese. You can play around with your favorite cheeses but the cheeses I prefer to use are Parmesan, sharp cheddar, Gruyere, or Gouda. 

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