If you are trying to find a mouth-watering appetizer or side that will stand out at your next potluck, this stuffed mushroom recipe is for you! These bite-sized mushrooms are easy to prepare, travel well if needed, and are incredibly tasty! Let’s get into the recipe!
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How you can change this stuffed mushroom recipe
- Use breadcrumbs instead of croutons for the filling
- If you’re an omnivore, adding cooked and chopped sausage to these would be delicious.
- Add more chopped up veggies such as spinach, kale, artichoke, roasted red peppers, or other finely chopped vegetables.
- If you want stuffed mushrooms with cream cheese, this recipe looks simple and delicious!
How to make sure your stuffed mushrooms aren’t rubbery
- As we mention in the recipe, don’t wash these mushrooms! Simply wipe them clean to avoid a rubbery texture.
- Wait a while to salt this mixture. Salt will draw moisture out of the mushrooms, so add your salt and pepper once the mixture has cooked for 5-7 minutes.
- Never store mushrooms wet. Make sure they have some breathing room in the fridge before you cook them. We recommend storing in a paper bag in the refrigerator.
Related: How To Keep Produce Fresh: Storage Tips For Fruits & Veggies
Storing and Reheating this Stuffed Mushroom Recipe:
You can store any leftover stuffed mushrooms in the fridge for about 3-5 days in an airtight container. You can also freeze them! Just be sure to freeze before baking and they will last for up to 3 months.
You can reheat them in the microwave or oven. Enjoy!
And don’t forget to check out our other delicious holiday recipes!
- Vegan Pot Pie Pockets
- Brussel Sprout Caesar Salad
- Stuffed Shells With Spinach
- Au Gratin Potatoes With Butternut Squash
- Spinach and Artichoke Dip
- Mini Pineapple Upside Down Cakes
- Easy Carrot Cake Recipe
- The Best Chocolate Pecan Pie
Stuffed Mushrooms
Ingredients
- 24 oz mushrooms whole, medium-sized, about 2.5-3″ (6-8cm)
- 2 tbsp olive oil divided
- 1 shallot chopped very small
- 1 rib celery chopped very small
- 1 carrot small, shredded
- 2 cloves garlic minced
- 1/2 tsp thyme
- salt and pepper
- 1/2 cup crushed croutons use your favorite, sub flavored breadcrumbs
- 1 tbsp parsley plus more for garnish
- 1/2 cup parmesan divided
Instructions
- Preheat your oven to 375 F (190 C). Prepare a baking sheet with a silicone mat, foil, or cooking spray.
- Prepare the mushrooms. Gently wipe the mushrooms with a slightly damp paper towel to remove any dirt. Do not rinse the mushrooms underwater because that will affect the texture! Once cleaned, carefully remove the stems of the mushrooms and chop the stems very small. Set the hollowed-out mushroom caps aside.
- Heat 1/2 of the olive oil in a large skillet over medium heat. Add the finely chopped mushrooms shallot, celery, carrot, and garlic to the pan and stir to combine. Cook for 5-7 minutes, until the veggies have softened and the mushrooms have released their moisture. Add salt and pepper and taste, adding more to taste as necessary. Once cooked, remove from the heat and set aside.
- In a large mixing bowl, add the crushed croutons, parsley, and half the parmesan. Stir to combine and then add the cooked veggies and remaining olive oil. Combine the mixture well and spoon it into the mushroom caps, placing them on the baking sheet as you fill them. Use the spoon to push the filling into the mushrooms and press the extra mixture on top. Top with the remaining parmesan and bake for 20-25 minutes, or until the mushrooms have darkened and the stuffing is golden brown.
- Top with parsley for garnish. Serve the mushrooms warm and enjoy!
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