Stuffed Mushrooms
Button mushroom caps filled with garlic, herbs, and breadcrumbs.
Details
Ingredients
- 24 button mushrooms
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese
- Garlic, parsley, butter
Instructions
- 1
Remove stems. Chop stems and sauté with garlic.
- 2
Mix with crumbs and cheese.
- 3
Stuff caps.
- 4
Bake at 190°C (375°F) for 20 mins.
About This Recipe
A beloved appetizer that graces American tables from casual gatherings to elegant holiday feasts, stuffed mushrooms embody comfort and savory delight. While their exact origins are debated, variations of filled vegetables have existed for centuries across European cuisines, evolving into the ubiquitous party snack we recognize today. What makes these simple button mushroom caps so special is their exquisite balance: the earthy, umami richness of the mushroom shell perfectly complements a fragrant, textured filling. The core technique involves carefully hollowing out the mushroom caps, creating a receptacle for a savory mixture, often built upon finely minced garlic, fresh parsley, and crisp breadcrumbs. The key is to achieve a filling that is moist but not soggy, allowing it to brown beautifully in the oven. Ingredient notes call for fresh, firm button mushrooms, and quality grated Parmesan cheese elevates the flavor significantly. For variations, consider adding finely diced shallots or a splash of dry white wine to the filling, or incorporating ingredients like crumbled sausage, crab meat, or sautéed spinach for a heartier bite. Serve them warm as a classic appetizer, perhaps alongside a vibrant green salad or as part of a larger tapas spread.
Tips & Tricks
- • To prevent waterlogged mushrooms, wipe them clean with a damp cloth instead of rinsing under running water. When scooping out the stems and gills, use a small spoon or your fingers gently to avoid breaking the delicate caps.
- • For a richer filling, replace half of the breadcrumbs with finely chopped cooked spinach (squeezed dry) or add 1/4 cup of cream cheese to the mixture before stuffing, which will result in a creamier texture.
- • These stuffed mushrooms can be assembled up to 24 hours in advance. Arrange them on a baking sheet, cover loosely with plastic wrap, and refrigerate. Add an extra 5-10 minutes to the baking time if baking from cold.
- • Pair these savory bites with a crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay. They also make an excellent side dish for roasted chicken or pork tenderloin, adding a touch of elegance to any meal.
Nutrition Facts
Per serving (approximate)