Hii Foodies, Austin Carter this side from Beyond the Bayou Blog welcoming you all to my kitchen to make you taste an outstanding recipe today: Stuffed Mushrooms.
The name of the dish itself suggests the very basic feature of this recipe as in this recipe mushrooms are stuffed with common fillings including cream cheese, breadcrumbs, garlic, herbs, spinach, bacon, and cheese, but the options are endless based on personal taste and dietary preferences.
Stuffed mushrooms can vary widely in nutritional content depending on the filling ingredients. However, they are generally low in calories and can be a good source of protein, vitamins, and minerals, especially if filled with nutritious ingredients like vegetables, lean meats, or tofu.
The dish can be served using endless combinations but I don’t know why serving this with Grilled Crab Legs makes me feel like heaven. So let’s grab your apron, gather your equipment, and get set to go for a ride of pleasure.
Why It Is a Must-Try for You?
- Easy Preparation:
- Simple to make with easy prep and step-by-step directions.
- Serve Easily:
- Bite-sized for serving without utensils.
- Diet-Friendly:
- Gluten-free and Keto-friendly, suitable for large groups with allergies.
- Delicious Flavor:
- Crowd-pleasing flavor with bacon, garlic, and Parmesan.
- Convenient Options:
- Make ahead by assembling and cooking just before the party.
- Alternatively, cook ahead and reheat for convenience.
- Impress Your Guests:
- This impressive dish is perfect for casual gatherings or holiday parties.
How to Make Stuffed Mushrooms?
Preparation:
- Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures that your stuffed mushrooms cook evenly and thoroughly.
- Prepare the Baking Sheet: Spray a baking sheet with cooking spray to prevent the stuffed mushrooms from sticking during baking.
- Clean and Prep Mushrooms: Using a damp paper towel, gently clean the mushrooms. Carefully break off the stems, ensuring to discard the tough end of the stems. Chop the mushroom stems finely, as they will be a key ingredient in your stuffing mixture.
Making the Stuffing:
- Heat Oil: In a large skillet over medium heat, add oil. Once the oil is heated, add minced garlic and the chopped mushroom stems. Cook until any moisture from the mushrooms has evaporated, being careful not to burn the garlic. Allow this mixture to cool slightly.
- Prepare the Filling: To the cooled mushroom and garlic mixture, add cream cheese, Parmesan cheese, freshly ground black pepper, onion powder, and a touch of cayenne for a hint of heat. Mix everything together until well combined. The mixture will be thick and flavorful, ready to be stuffed into the mushroom caps.
Stuffing and Baking:
- Fill the Mushroom Caps: Using a teaspoon, generously fill each mushroom cap with the prepared stuffing mixture. Ensure that each cap is well-filled for maximum flavor.
- Arrange on Baking Sheet: Place the stuffed mushroom caps on the prepared baking sheet, ensuring they are evenly spaced for even cooking.
- Bake to Perfection: Transfer the baking sheet to the preheated oven and bake the stuffed mushrooms for about 20 minutes or until they are piping hot and the tops are nicely browned.
Serve and Enjoy:
Once baked, remove the stuffed mushrooms from the oven and let them cool slightly before serving. These flavorful bites are perfect as an appetizer or a delightful snack, sure to impress your guests with their savory goodness.
Some Facts to Consider!
- Choose Large Mushrooms:
- Use big cremini mushrooms for more filling.
- They hold more breadcrumb mixture and are easier to fill.
- Prepare Filling Ingredients:
- Finely chop all filling ingredients.
- Aim for small, even pieces for a balanced bite.
- Make sun-dried tomatoes and pine nuts similar in size.
- Grate cheese finely using a Microplane zester or small box grater.
- Season the Mushrooms:
- Before filling, drizzle mushrooms with olive oil.
- Sprinkle with salt for added flavor.
- Enjoy as a Meal:
- These stuffed mushrooms are great as party appetizers.
- They can also be a satisfying dinner option.
What to Serve with Stuffed Mushrooms?
- Deviled Egg Potato Salad
- Green Beans And Potatoes
- Pici Pasta
- Pepper Jack Mac and Cheese
- Buttermilk Cornbread
Manage Your Leftovers with These Tips!
- Storing Leftovers:
- While you might hope for leftovers, don’t be surprised if there aren’t any.
- If you do have extras, they’ll stay fresh in the fridge.
- Storage Instructions:
- Keep stuffed mushrooms in an airtight container in the fridge.
- They will stay good for 4 to 5 days.
- Reheating Tips:
- When ready to eat, microwave the stuffed mushrooms for 30 seconds to a minute.
- Make-Ahead Tip for Holidays:
- Prepare stuffed mushrooms up to 12 hours in advance.
- Store them in the fridge in an airtight container.
- Just before serving, bake them in the oven.
- Note: Adjust baking time as needed since they’ll be chilled initially.
How to Clean Mushrooms?
- Choose the Right Mushrooms:
- Look for white mushrooms or baby portobellos that are medium to large in size to hold the filling.
- Preparation Steps:
- Mushrooms need just a couple of quick steps before cooking.
- They absorb flavors well but avoid soaking them in water.
- Cleaning Method:
- Use a slightly damp or dry paper towel to wipe the mushroom tops.
- Remove the stems by gently pulling them out�they should pop out easily.
- Now, you’ll have a perfect pocket for stuffing.
How Do You Keep Stuffed Mushrooms from Getting Soggy?
To avoid having your stuffing go mushy, follow these two steps. To begin, give the mushrooms a quick rinse under cold water for a few seconds and then dry them off with a paper towel. Your mushrooms could become soggy in the oven if you soak them for an excessive amount of time.
Second, the combination isn’t too wet, which helps avoid mushy mushrooms, even if it’s rich and cheesy.
Stuffed Mushrooms Recipe
Equipment
- Baking sheet
- Cooking spray
- Large Skillet
- Teaspoon
- Oven
Ingredients
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 8 ounce package cream cheese, softened
- � cup grated Parmesan cheese
- � teaspoon ground black pepper
- � teaspoon onion powder
- � teaspoon ground cayenne pepper
Instructions
- Preheat oven to 350�F (175�C) and spray a baking sheet.
- Clean and chop mushrooms, saut� garlic and stems until dry.
- Mix in cheeses and spices, stuff mushroom caps generously.
- Arrange on the baking sheet and bake for 20 mins.
- Serve hot as a delicious appetizer.
