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.
- 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
- 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.