I have made these mushrooms for over30 years! Guest that thought they did not like mushrooms changed their mind after eating these!
You’ll LOVE these Yummy Stuffed Mushrooms! These stuffed mushrooms are a perfect appetizer to pass around at a party or they make a delicious side dish. I used button mushrooms but you can use just as well Baby Bella (Cremini) mushrooms for your stuffed mushrooms. Panko breadcrumbs are what I used because you want dry, firm breadcrumbs. Also, you want them to be unseasoned in this stuffed mushrooms recipe.
This recipe is ideal for cocktail hour, gatherings, watching football, and also as a complement to a delicious steak dinner! It’s simple, requires minimal preparation, and only needs a short time in the oven to bake.
What ingredients are used for this recipe?
- Large White Stuffing Mushrooms
- Scallions
- Grana Padano or Parmigiano Reggiano
- Red bell pepper
- Fine Bread crumbs
- Italian Parsley
- Salt
- Olive oil
- Butter
- Chicken Stock
- White Wine
How do you make these?
- Preheat oven to 425 degrees F. Remove stems from mushrooms, finely chop the stems and put in a large bowl. Add the scallions, peppers, breadcrumbs, 3 tablespoons of the grated cheese, 2 tablespoons of the parsley and the salt. Stir in 2 tablespoons of the olive oil to moisten all of the crumbs and make a fairly tight stuffing.
- Spread the butter in the bottom of a 9-by-13 glass baking dish. Fill the mushroom caps with the stuffing and fit them in the baking dish. Sprinkle mushrooms with the remaining 3 tablespoons grated cheese and drizzle with the remaining olive oil. Pour the white wine and ½ cup hot water around the mushrooms in the baking dish. Season the cooking liquid with remaining ½ teaspoon salt.
- Cover the baking dish with foil. Bake until mushrooms are almost tender and juices are bubbling, about 15 minutes. Uncover and cook until mushrooms are cooked all the way through and crumbs are crisp and tender, about 25 minutes more. If there is too much juice left in the baking dish, pour in a small pan and reduce down to thicken. Stir in the remaining tablespoon parsley and serve with the mushrooms.
Here are some of my favorite cooking pieces that I used for the recipe:
Need more appetizers? Try these:
The Best Green Chile Deviled Eggs & Corn Salsa
Here you go!! Stuffed Mushrooms! Enjoy!
Stuffed Mushrooms
Ingredients
- 24 White Button Mushrooms with caps 1 1/2 inches in diameter
- 2 Tbsp Extra-virgin olive oil, plus more for the tops of the mushrooms
- 1/2 Cup Finely chopped green onions or scalllions
- 1/2 Cup Finely chopped red bell peppers
- 1/2 Cup Coarse bread crumbs ( I used Panko)
- 1/2 Cup Parmigiana -reggiano cheese
- 1/4 Cup Finely chopped fresh Italian parsley
- Salt
- Freshly ground pepper
- 4 Tbsp Unsalted butter
- 1/2 Cup Chicken stock
- 1/4 Cup Dry white wine, optional
Instructions
- Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the green onions and cook until wilted, about one minute. Stir in the red peppers and chopped mushrooms and cook, stirring until tender, about 3 minutes. Remove and cool.
- Toss the bread crumbs and grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling , pressing it in with a teaspoon until even with the sides of the mushrooms. Using 2 tablespoons of the butter, grease a 12 X 18 inch low sided baking pan. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like drizzle the top of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes. Serve on a warmed platter. Pour the pan juices into a small pan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms.