The Only Stuffed Mushrooms Recipe You Will Ever Need

These mushrooms are full of flavor, indulgent, and absolutely irresistible!

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If you have never had stuffed mushrooms, you have no idea what you’re missing. Stuffed mushrooms are one of my go-tos for appetizers, and this recipe is my favorite.

These mushrooms are full of flavor, indulgent, and absolutely irresistible! If you’ve avoided making them because you’re worried that they’re too difficult, or because you aren’t sure how to work with mushrooms, you are in the right place.

What are the best types of mushrooms for stuffing?

With so many different kinds of mushrooms, you might wonder which ones work best as stuffed mushrooms. You want a mushroom with some oomph and a nice little cavity to cradle all that delicious filling. My top picks?

• Button mushrooms: The classic choice. Small, sturdy, and oh-so-versatile.
• Cremini mushrooms: Button’s slightly more mature cousin. A bit meatier and earthier.
• Portobello mushrooms: The big kahuna of the mushroom world. Perfect for when you want a stuffed mushroom that’s more of a meal than an appetizer.

What’s the difference between white and cremini mushrooms?

White button mushrooms and cremini mushrooms are actually the same species, just at different stages of maturity. White buttons are the youngsters, picked early in their growth cycle. Cremini mushrooms (also called baby bellas) are allowed to mature a bit longer, developing a browner color and a slightly deeper flavor.

How do I clean mushrooms properly before stuffing them?

Mushrooms and water have a complicated relationship. You’ve probably heard that mushrooms are like little sponges and will soak up water if you wash them, leaving you with soggy stuffed mushrooms (the horror!).

Here’s the deal: a quick rinse isn’t going to ruin your mushrooms. But if you want to play it safe, here’s what you can do:

1. Grab a damp paper towel or a soft mushroom brush.
2. Gently wipe each mushroom to remove any dirt or debris.
3. For stubborn dirt, use a barely damp paper towel.
4. Pat dry with a clean paper towel.

How do I remove the mushroom stems without breaking the caps?

The last thing you want when you’re prepping your mushrooms, ready to create little caps of deliciousness, is broken caps. Don’t worry, we’ve all been there. Here’s how to reduce the risk:

1. Gently twist the stem back and forth while pulling it out.
2. If it’s being stubborn, use a small spoon to carefully scoop out the stem.
3. For larger mushrooms like portobellos, run a knife around the stem before removing.

And honestly, if you leave a bit of stem, it’s not the end of the world.

How can I tell if mushrooms have gone bad?

There are a few things to look for when you’re gauging the freshness of your mushrooms:

• Appearance: Fresh mushrooms should be firm and plump. If they’re looking wrinkled or slimy, it’s time to say goodbye.
• Smell: Fresh mushrooms have a mild, earthy smell. If you’re getting whiffs of anything funky or ammonia-like, toss ’em.
• Color: Some darkening or browning is normal, especially on the gills. But if you’re seeing dark spots or discoloration on the caps, it’s a no-go.
• Texture: Slimy or sticky mushrooms are definitely past their best. If they feel wet or mushy, it’s compost time.

Can I prepare stuffed mushrooms ahead of time?

Absolutely! In fact, prepping your stuffed mushrooms ahead of time can be a real time-saver, especially when you’re hosting. Here’s how to nail it:

1. Clean and stem your mushrooms.
2. Prepare your stuffing.
3. Stuff those beautiful caps.
4. Cover tightly with plastic wrap and refrigerate for up to 24 hours.
5. When you’re ready to serve, pop them in the oven and bake as usual.

Pro tip: If you’re prepping more than a day ahead, keep the stuffing separate from the mushrooms and assemble them just before baking. This keeps everything fresh and prevents any sogginess.

What is the best way to store stuffed mushrooms?

So you’ve made a batch of heavenly stuffed mushrooms and there are some left over at the end of the night. This rarely happens here, but if it does, no worries! Here’s how to store them properly:

1. Let them cool completely to room temperature.
2. Place them in an airtight container, separating layers with parchment paper to prevent sticking.
3. Refrigerate for up to 3-4 days.

To reheat, pop them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. Microwaving works in a pinch, but you might lose some of that delightful crispiness on top.

Can I freeze stuffed mushrooms?

Yes, you can! Freezing stuffed mushrooms is a great way to have a quick appetizer on hand for unexpected guests (or midnight cravings). Here’s the lowdown:

1. Prepare and stuff your mushrooms as usual, but don’t bake them.
2. Place them on a baking sheet lined with parchment paper, making sure they’re not touching.
3. Freeze until solid (about 2 hours).
4. Transfer to a freezer-safe container or bag, separating layers with parchment paper.
5. They’ll keep in the freezer for up to 3 months.

When you’re ready to enjoy, bake them straight from frozen at 350°F (175°C) for about 30-35 minutes. No need to thaw!

Whether you’re a long-time fungi fan or a mushroom newbie, I hope this post has inspired you to get stuffing.

Stuffed Mushrooms

These mushrooms are full of flavor, indulgent, and absolutely irresistible!

5 from 5 votes

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Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 18 mushrooms

Author: Tara Kimball

Ingredients

• 18 mushrooms – button or cremini
• 1 tablespoon butter
• 1 small shallot minced
• 2 tablespoons finely chopped walnuts
• 1 tablespoon dried parsley
• 2 tablespoons breadcrumbs
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 tablespoons vegetable stock
• 2 tablespoons olive oil
• 1/4 cup grated parmesan cheese

Instructions

• Clean and destem the mushrooms, setting the stems aside
• Preheat the oven to 375.
• Brush your baking tray with a light coat of olive oil so the caps don’t stick.
• Assemble the caps on the baking tray.
• Drizzle each mushroom cap lightly with olive oil to keep them from drying out when you bake them.
• Dice up the mushroom stem pieces.
• Melt the butter in a skillet over medium-high heat.
• Add the mushroom stems and the shallot.
• Cook for 3-4 minutes, until the shallot is semi-translucent.
• Mix in the walnuts and cook for another 3-4 minutes to toast the nuts.
• Combine the breadcrumbs, thyme, parsley and salt in a medium bowl.
• Pour the mushroom stems, shallot, nuts and butter over the top.
• Add the olive oil and vegetable stock, then mix well.
• Fill each mushroom cap with stuffing so that it’s mounded up.
• Sprinkle each one with parmesan cheese.
• Bake the caps for 25 minutes, then serve them warm.

Do you have any favorite stuffed mushroom recipes or another favorite appetizer? Drop them in the comments below – I’d love to hear from you!