These classic stuffed mushrooms utilize a flavorful secret ingredient for loads of flavor in each bite.
We pulled inspiration from thoseappetizer menusof yesteryear for this classic stuffed mushrooms recipe.
The best way to wash mushrooms is to rinse them under cool water.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Then, take a damp paper towel and wipe the tops and stems.
Gently tug on each stem, and it’ll pop away from the mushroom caps.
We’re not going to use the mushroom stems in this recipe, though many recipes do.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
What if I Can’t Find Cremini Mushrooms?
Whole cremini mushrooms are also called baby bella mushrooms.
They look like mini (or baby) portobello mushrooms.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Variations and Substitutions
Boursin cheese packs a ton of flavor with no effort.
Skip that step, and speed up prep with this pre-made cheese.
Stuffing the mushrooms is by far the most difficult step, but it’s not hard at all.
Credit:Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle
Yes,you’re able to rinse, clean, and stuff the mushrooms then freeze them.
Then, transfer them to a freezer-safe container or bag.
Just add a few more minutes so they warm through entirely.
Can You Freeze Stuffed Mushrooms?
Don’t freeze baked mushrooms.
They’ll turn watery and soft when you thaw them.
Ingredients
30wholecremini mushrooms(about 1 lb.)
1(5.2-oz.)
Line a large rimmed baking sheet with aluminum foil.
Prepare mushrooms:
Remove and discard stems from mushrooms.
Arrange the mushroom caps, cavity side up, on prepared baking sheet.
Fill each mushroom cap with a heaping 1/2 - 1 teaspoon cheese mixture, depending on size of mushroom.
Dip cheese filled top of mushroom into panko mixture, gently pressing to adhere panko to cheese mixture.
Bake:
Bake in preheated oven until golden brown on top, 15 to 20 minutes.
Garnish with parsley and sea salt.
