Stuffed Mushrooms

Leftovers? Or make these specifically for the following. Make a bechamel, cheesy or not. Mix in halved or quartered mushrooms and any leftover stuffing. Pour into casserole dish or ramekins. Bake. Comfort food incarnate.

• Tom

• Canada

• 10/27/2022

I use this recipe but maybe some changes. I add finely diced carrots, a little soy to the pan the veggies are sautéed in (towards the end), I use panko bread crumbs, I do the parmigiana but add the same amount of pecorino as well, then I add a good cup - 1.5 cups of Marsala cooking wine to the mix. I eyeball the panko until I get the right consistency. Then if it needs a bit more moisture I add melted butter until it looks right- usually about 3-4 tablespoons/pads. I stray quite a bit from the recipe, but use it as a jumping off point. I made them for Thanksgiving to rave reviews from my boyfriend’s family. They’re unbelievably tasty, the Marsala really adds quite a yummy flavor to the dish. My version is definitely less healthy, but it really hits the spot!

• Kristen

• 12/9/2021

HUGE hit! I made this again, with two changes that are worthwhile. Add one can of lump crab meat, drained. Use larger portobello scooped out (and I didn't pre-cook them). At last minute in the oven, add one slice of Swiss cheese. It makes a very elegant and rich side dish. Any leftover stuffing can be frozen for another day.

• almejas

• San Diego, CA

• 7/31/2017

This is now my go-to stuffed mushroom recipe. I found a sourdough or Italian bread best, lighter, didn't prebake the mushrooms, no need and chopped up extra mushrooms only using some stems. You could eat the stuffing with a spoon it's so num.

• Anonymous

• HFFFortuna, Ca.ForFFoortu

• 3/20/2017

The stuffing is the best part! It's a lot of prep work.

• cricketkris

• Boston,MA

• 5/9/2015

3.5 for me and here is why. 1. I tend to like a little more cheese. 2. I'm not sure I would n't prebake the mushroom caps that much unless you needed to draw out liquid. Prebaking them that long made them smaller and I couldn't fill them with the filling as much and had leftover. I think if I had just made sure some of the moisture was out and filled them they would condense during the finished baking time and the stuffing would hold in there. But the stuffing tasted wonderful, and these were a success. I also thought I could easily change things to suit it for my liking, more cheese for instance. Or sub out the celery for some pesto or spinach. Wonderful recipe, wonderful base if you want to change it up a little. Worth making.

• Sandwich_Sister

• Orlando, FL

• 2/8/2015

I skipped the oven-drying and sauteed the minced onions, celery, and mushrooms. Also skipped the bread crumbs as I had none. Still turned out fantastic. A few bacon bits gave a nice, subtle flavor.

• Mary94949

• San Francisco, CA

• 1/5/2014

yum! I didn't pre-cook the mushrooms; they still tasted great. My sister pointed out that the stuffing is the best part, and recommended scooping out extra mushroom from the 'stem hole' with a grapefruit spoon to make more room for stuffing. had already cooked the stuffing by this point but next time will add the extra mushroom to the stuffing mix. also i used italian seasoned bread crumbs.

• Anonymous

• DC

• 11/25/2012

I was in a hurry and so just sauteed the breadcrumbs in oil on the stovetop. I used a seed and nut, whole wheat bread which I think added flavor and character. Then I trusted the one review that said It worked not to pre-cook the mushroom caps. It was fine. My oven may have been a tad hotter, and I didn't have time for ingredients to cool before assembling but it was fine. Used extra garlic too. First appetizers to go at a pot luck with many to choose from. And yes lots of extra filling to look forward to creatively eating.

• runamuckk

• Ojai ca

• 6/3/2012

Sub'd Whole Foods breadcrumbs and added some cream cheese to make the mixture more moldable. Also used a bit of fresh rosemary and thyme along with the parsely. Very tasty in little crimini caps.

• Anonymous

• Massachusetts

• 12/26/2011

Yum, yum, yum. I used Italian bread crumbs instead of white bread. They were very good - better than most stuffed mushrooms I have encountered. I will indeed make these again!

• griffioen

• The Netherlands

• 9/10/2011

easier to sweat the mushrooms in a saute pan w/little oil first. used my own fresh crumbs w/out oil. simple recipe, tweak for flavor, etc. excellent little bites before dinner, I have some mushrooms that won't last 2 more days so cooking them now. keeping the in the fridge until then works perfectly

• kyshel

• 7/30/2011

Made this for my mother in law and some friends. Made three recipes that night; all of them got rave reviews. This recipe was the favorite of the night. It was very simple to make, wasn't very expensive and is fairly easy to make. Only suggestion is to make sure you keep track of everything. Since you will likely be using this as an appetizer, you might be cooking something else. If you leave mushrooms or bread in too long it will throw you off. Cooking them again tonight. Highly recommend.

• larocque43

• Brentwood, CA

• 1/15/2011

我只是让这些新你们第二次ar's Eve party. I heard a lot of "Who made the mushroom caps?" People loved them. Some things I learned the second time around: 1. It is usually easy to pop the stems out of the mushrooms, if one first takes a knife and cuts around the stem (without cutting all the way through the cap). 2. I used multi-grain bread this time and liked it more than the white bread I used the first time. 3. This time I used a food processor to grind the stems fairly finely. I think this aided my ability to mound the filling fairly high on each cap. 4. The filling can be used up following this method: a. On the baking pan on which the mushrooms were baked, turned them over, take gobs of filling and press into the caps, not caring if filling falls into the liquid in the pan. (At this point, I did not worry about mounding the filling, but I wanted to make sure that the caps were firmly filled.) b. When done with the quick first pass, scrape the moistened filling from the pan and add back to the bowl containing the remaining filling. This helped tremendously, as the filling had been a bit on the dry side, probably because my bread slices were on the large side. c. Take each filled cap and proceed to mound more filling onto it by hand, so that it effectively looks like a meatball, as viewed from the top. Run your finger along the outside of the mushroom to remove stray bits of filling and provide a clean edge to the now very mounded filling. d. Since the baking pan on which the mushrooms were initially baked is now littered with bits of filling, place the stuffed mushrooms onto the cleaner pan which had been used to bake the bread crumbs. (If a single pan is used, make sure to clean the excess filling bits from the pan before baking the mushrooms again.)

• LisaFromNJ

• Basking Ridge, NJ

• 1/1/2011

Great recipe. Was pretty simple to make, and everyone raved about them. Good flavor, fairly light app if you are serving a heavier meal. I served with heavy steak and mac and cheese and it was a perfect complement. Next time I am going to add some sherry. I think that will put it over the top.

• larocque43

• San Francisco

• 11/27/2010