Stuffed Mushrooms Recipe: Our Thanksgiving dinner would not be complete without stuffed mushrooms as an appetizer since they add flair to the dish while also being really simple to prepare. These gooey stuffed mushrooms are the ideal last-minute appetizer that we can always count on, ready in less than an hour. We made these by stuffing baby Bella mushrooms with two kinds of cheese and herb breadcrumbs. These mushrooms are the epitome of small but powerful: each bite of this palpable, bite-sized app is loaded with cheesy, garlicky taste. We recommend doubling the recipe if you’re serving a big group of people because these mushrooms are typically the first to disappear.
I’ve never made stuffed mushrooms before. Don’t worry, they’re actually rather simple to build, even though they might appear particularly elegant. For all of our cooking advice for this traditional appetizer, keep reading:
Stuffed Mushrooms Recipe
How should my mushrooms be prepared and cleaned?
- Because they grow so near to the earth, mushrooms typically have a lot of dirt adhering to them, so it’s important to clean them before cooking. To get rid of any last bits of dirt that may have become lodged in the caps and stems, give the mushrooms a quick rinse in a colander under cold running water. Then, wipe the mushrooms with a damp paper towel.
How to avoid soggy stuffed mushrooms?
- The two secrets to avoiding soggy stuffed mushrooms are as follows. To begin with, just give your mushrooms a quick quick washing under cold water and then pat dry with a paper towel. Over-soaking them exposes your mushrooms to the risk of becoming soggy when baking. Secondly, our mixture isn’t unduly moist, even though it has lots of creaminess and cheese, which helps avoid a mushy mushroom.
The best mushrooms to stuff are those listed below:
- Although we used baby Bella (cremini) mushrooms in this dish, white button mushrooms also work nicely, or you may use larger Portobello mushroom caps (if you’re more of a fan, try our filled Portobello mushrooms).
Also See
Method for making filling:
- Our filling for filled mushrooms is made with a mixture of buttery, garlicky mushroom stems, toasted breadcrumbs, cream cheese, Parmesan, parsley, and thyme. As with the mushrooms, you can customize the cheese that you use. While Parmesan is a traditional cheese for filled mushrooms, you may easily modify this recipe to use any other cheese you choose. To tailor these to your preferences, try Gruyère, fontina, or even feta cheese.
Is it possible for me to prepare these in advance?
- Unbaked stuffed mushrooms are definitely freezer-friendly, keeping for up to three months. Transfer them to a resealable freezer-safe bag for convenient storage after freezing them in a flat layer. When the time comes, bake them from frozen, but don’t forget to allow extra time for cooking!
Keepsake.
- Any leftover filled mushrooms should be kept in the refrigerator for three to four days in an airtight container.
- Have you prepared these yet? Tell us in the comments section below how it went!
