Stuffed Mushrooms: the classic holiday recipe for a tasty, vegetarian appetizer
Stuffed mushrooms are a classic, vegetarian appetizer recipe perfect to serve during parties and holiday dinners such as Thanksgiving and Christmas. Super easy to make, you just need to stuff mushrooms with a mixture of smooth cream cheese, herbs, cheese and garlic.
This recipe may look a bit complicated and fancy, but you can make it in no time. Just core your mushrooms, stuff them with a tasty filling, and bake it. You can serve stuffed mushrooms with any topping or dip of your choice to make it even more delicious.
What are the best Mushrooms for Stuffing?
When you make stuffed mushrooms is important to use the best mushrooms such as baby bella or cremini mushrooms. Make sure mushrooms are quite large but not too much as you should eat them in one bite. Anyway, you can vary their size depending on your need. You can even try Portobello mushrooms if you want.
How to clean Mushrooms
Start by cleaning the mushrooms with a cloth. Cut the stem of each mushroom. Holding a mushroom in one hand, use a spoon to gently scrape the gills from the underside of the mushroom cap and discard them. Repeat the same operation with the rest of the mushrooms.
How to make Stuffed Mushrooms
Making stuffed mushrooms is easier than you may think. Once you have cleaned mushrooms, make the stuffing. Melt butter in large pan, then add the chopped mushrooms you set aside, garlic, salt, pepper and breadcrumbs. Let it cook for a few minutes and mix.
Pour the filling into a bowl and mix cream cheese, grated cheese, parsley, and thyme. Spoon the stuffing into the hollowed out mushrooms, then sprinkle with extra grated cheese. Bake at 180°C/360°F for about 20 minutes or until golden brown, then serve.
Can you make Stuffed Mushrooms ahead of time?
If you want to plan in advance your dinner menu, you can make the stuffing ahead of time and store it in the refrigerator for 2-3 days. Then, you just need to stuff the mushrooms and bake them.
Tips
For gluten-free stuffed mushrooms, simply use a gluten-free option for breadcrumbs.
To prevent stuffed mushrooms from getting soggy, don't soak the mushrooms. They would absorb water like a sponge.
If you see mushrooms release water after baking, don't worry. It's normal as they tend to hold liquid inside.
What to serve with Stuffed Mushrooms
Stuffed mushrooms goes well with:
Vegetables: asparagus, leeks, lemon, garlic, shallots, onion, fennel, peas, tomatoes.
Spices and herbs: chives, marjoram, olive oil, pepper, dill, parsley, tarragon, basil, oregano and rosemary.
Main courses based on bacon, eggs, ham, chicken.
How to store and reheat Stuffed Mushrooms
You can store stuffed mushrooms in an airtight container in the refrigerator for up to 5 days. Before serving, reheat them in a microwave for a few seconds.
Can you freeze Stuffed Mushrooms?
Yes! It's best to freeze stuffed mushrooms before baking them so as not to lose their quality. They will last for up to 2 months if you keep them in a large zip-log freezer bag.
If you want to freeze stuffed mushrooms once cooked, you can arrange them in an airtight container when they're completely cool.
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Instructions
Preheat oven at 180°C/360°F. Line a baking sheet with parchment paper.
Preheat oven at 180°C/360°F. Line a baking sheet with parchment paper.
Clean the mushrooms with a damp cloth. Make sure not to soak or wash them to prevent the mushroom from being soggy. Gently remove the stems from the caps and arrange them in a bowl.
Clean the mushrooms with a damp cloth. Make sure not to soak or wash them to prevent the mushroom from being soggy. Gently remove the stems from the caps and arrange them in a bowl.
Hollow out the mushroom caps and add the mixture to stem bowl. Set the caps aside.
Hollow out the mushroom caps and add the mixture to stem bowl. Set the caps aside.
Now, make the stuffing. Melt the butter in a pan and sauté the mushrooms in the bowl with garlic, salt, and pepper. Add breadcrumbs and mix well.
Now, make the stuffing. Melt the butter in a pan and sauté the mushrooms in the bowl with garlic, salt, and pepper. Add breadcrumbs and mix well.
Pour the mixture into another bowl and add cream cheese, parsley, thyme, and grated cheese.
Pour the mixture into another bowl and add cream cheese, parsley, thyme, and grated cheese.
Mix until combined.
Mix until combined.
Fill each mushroom caps with the cream cheese stuffing. Gently press the mixture down with your finger.
Fill each mushroom caps with the cream cheese stuffing. Gently press the mixture down with your finger.
Sprinkle with grated cheese.
Sprinkle with grated cheese.
Bake for 20 minutes or until golden brown. Sprinkle extra grated cheese, then serve and enjoy stuffed mushrooms!
