Easy Stuffed Mushrooms Recipe
Stuffed mushrooms are an enticing appetizer that never fails to impress on any dinner table. This easy stuffed mushrooms recipe combines savory goodness with a touch of elegance, making it a perfect dish for gatherings or cozy family dinners. By using fresh ingredients and simple techniques, this delightful recipe brings out the natural flavors of mushrooms and fills them with a delicious stuffing that is sure to become a family favorite.
Growing up, Sundays were often a special occasion in my household because they meant family dinner nights. One of the most memorable appetizers that my mother would prepare was her signature stuffed mushrooms. She always said they had the magical ability to disappear within moments of being placed on the table, and she was right. That savory aroma would drift through the room, capturing everyone’s attention and building anticipation for the delicious meal to come.
Why You’ll Love This Recipe
This recipe is a classic crowd-pleaser for several reasons. Firstly, it requires minimal ingredients, making it an easy option for both beginner cooks and seasoned chefs. Additionally, the recipe is adaptable, allowing for various fillings to suit different tastes or dietary needs. These stuffed mushrooms are perfect for entertaining, as they can be prepped ahead of time and baked right before serving, ensuring they are piping hot and fresh. Ultimately, the recipe offers a wonderful balance of textures and flavors, from the earthy mushrooms to the savory filling, providing a delightful culinary experience in every bite.
Ingredients Notes
The primary ingredient here is, of course, the mushrooms. Choose mushrooms that are firm and plump, with no soft spots. Portobello or cremini mushrooms work particularly well, offering a robust flavor that pairs perfectly with our stuffing. For the stuffing, feel free to experiment with different types of cheese; Parmesan and cream cheese offer a tangy, creamy base that’s hard to resist. You can find these ingredients easily at your local market, or consider using organic varieties for a cleaner taste. To add some crunch, consider chopping up some fresh herbs or nuts to sprinkle into the mix.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Gently clean the mushrooms with a damp cloth. Carefully remove the stems and set them aside. Be cautious not to damage the mushroom caps as you will stuff them later.
Step 2
Chop the mushroom stems finely along with some garlic. In a skillet over medium heat, sauté the chopped stems with garlic and a tablespoon of olive oil. Cook until the mixture is soft and fragrant, then remove from heat.
Step 3
In a mixing bowl, combine cream cheese, Parmesan cheese, breadcrumbs, and the mushroom-garlic mixture. Add salt and pepper to taste, mixing until all ingredients are well-incorporated. The stuffing should have a smooth, creamy consistency.
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Step 4
Spoon the filling into each mushroom cap, ensuring that it is evenly distributed. For a golden crust, you may sprinkle a bit of extra Parmesan on top. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Step 5
Bake in the preheated oven for about 20 minutes or until the tops are golden and the mushrooms are cooked through. Serve hot and enjoy.
Storage Options
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes. If you’re considering freezing them, prepare the mushrooms up to the baking step, then freeze. When you’re ready to enjoy, bake from frozen for an additional 5-10 minutes until hot and bubbly.
Variations & Substitutions
This recipe lends itself well to a variety of tweaks. For a vegetarian option, use a vegetarian cheese alternative. Looking for an extra punch of flavor? Add some crumbled bacon or sausage to the stuffing mix. For a healthier alternative, replace the cream cheese with a lower-fat version or Greek yogurt. To cater to gluten-free diets, opt for gluten-free breadcrumbs.
Serving Suggestions
These stuffed mushrooms shine as a starter, but they can also be a delightful side dish for a larger meal. Pair them with a crisp, white wine or a sparkling cider for a wonderful flavor combination. They’re perfect for holiday gatherings, game days, or a fancy family dinner, providing a touch of sophistication to any meal setting.
Frequently Asked Questions
Can I make stuffed mushrooms ahead of time? Yes, you can prepare the mushrooms and stuffing separately one day in advance. Store the mushroom caps and stuffing in the refrigerator, then stuff and bake them just before serving. This makes them a convenient option for hosting, as much of the work can be done ahead of time.
What kind of mushrooms should I use? While cremini or Portobello are popular choices due to their hearty flavor, most fresh mushrooms can work in this recipe. Button mushrooms are an excellent choice if you’re looking for a milder flavor or smaller bite-sized appetizers, which can be perfect for parties.
How do I prevent the mushrooms from getting soggy? To keep mushrooms from becoming soggy, avoid soaking them in water when cleaning. Instead, use a damp cloth to gently wipe them. Additionally, after removing the stems, ensure the caps are dry before stuffing. A hot oven and proper ventilation while baking will also help maintain texture.
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Easy Stuffed Mushrooms Recipe
Ingredients
Main Ingredients
- 16 oz button mushrooms whole, stems removed
- 0.5 cup breadcrumbs preferably panko
- 0.25 cup Parmesan cheese grated
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 0.25 tsp red pepper flakes optional, for heat
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a medium bowl, mix the breadcrumbs, Parmesan cheese, olive oil, garlic, parsley, salt, and black pepper.
- Fill each mushroom cap with the breadcrumb mixture.
- Place the stuffed mushrooms on a baking sheet.
- Bake for 25 minutes or until the tops are golden brown.
- Serve warm, optionally garnished with additional parsley.
Notes
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