Classic Stuffed Mushrooms
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Stuffed mushrooms should be in every home cook's repertoire. They're easy to make, they're great for parties, and the variations are endless. Just regular button mushrooms, or the brown creminis, are perfect for stuffing. You can get as creative as you like with the filling, just look at the ideas from other food bloggers that we've linked to at the bottom of the recipe. This stuffed mushroom recipe is somewhat of a classic. It is, I believe, what you usually think of when you think of stuffed mushrooms, including nuts, herbs, garlic, chopped mushroom stems, breadcrumbs, and grated Parmesan. There is a reason this combination is a classic, these mushrooms are hard to stop eating!
Do you have a favorite filling for stuffed mushrooms? If so, please tell us about it in the comments.
Classic Stuffed Mushrooms Recipe
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You can use either cremini or regular button mushrooms. The recipe can easily be scaled up - doubled or tripled. Scrub the mushrooms well first, then just snap out the stems. They'll come out easily, no need to use a knife. For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time. But don't cook them until you want to serve: Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat.
Ingredients
- 18-24 button or cremini mushrooms, scrubbed clean, stems separated from the caps
- 1 Tbsp butter
- 2 small shallots, minced, about 2 Tbsp
- 1 large garlic clove, minced
- 2 Tbsp chopped walnuts
- Salt
- 2 Tbsp chopped parsley
- 1 teaspoon herbes de Provence or dried thyme
- 2 Tbsp breadcrumbs
- 2 Tbsp sherry or chicken stock
- 2 Tbsp olive oil
- 2 Tbsp grated parmesan cheese
Method
1 Preheat oven to 375°F.
2 Finely chop the mushroom stems. Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.
3 Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. Sprinkle grated parmesan cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.
Yield: Serves 4-6 as an appetizer.
Links:
French Onion Soup Stuffed Mushrooms from Ree, The Pioneer Woman
Crab and Cream Cheese Stuffed Mushrooms - from Furey and the Feast
Sun-Dried Tomato Stuffed Mushrooms - from Smitten Kitchen
Garlic Stuffed Mushrooms - from Ms. Adventures in Italy
Stuffed Mushrooms with Feta and Kalamata Olives from Kalyn's Kitchen
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