Easy Stuffed Mushrooms
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Ingredients:
20 white button or cremini mushrooms (10 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped onion, half a medium onion
2 tablespoons minced garlic, 4 to 5 cloves
2 teaspoons chopped fresh rosemary or thyme
2 ounces (56g) shredded cheese like sharp cheddar, mozzarella, Swiss, or a combination
3 tablespoons breadcrumbs, try panko or homemade
Salt and fresh ground black pepper
1 tablespoon chopped fresh parsley or chives for serving, optional
Directions:
Preheat the oven to 375°F (190°C).
Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard the harder bits of the stems, then finely mince them.
Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
Melt the butter in a skillet over medium heat. Add the onions, chopped mushroom stems, and a pinch of salt. Cook, stirring occasionally, until the onions smell sweet and are soft, for about 5 minutes.
Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
Add the breadcrumbs to the same skillet. Place it over medium-low heat, then cook, stirring, until lightly toasted, about one minute.
Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
Bake the mushrooms until the cheese has melted and the mushrooms have softened, 15 to 20 minutes.
Serve with chopped fresh herbs and freshly ground black pepper on top.
Notes:
Make Ahead: You can stuff the mushrooms up to 24 hours in advance. Add them to an airtight container and keep them in the refrigerator. Bake right before serving.
Freezing: You can also freeze unbaked, stuffed mushrooms for up to 3 months. Assemble them and freeze them unbaked on a baking sheet. Once frozen, transfer to an airtight freezer-safe container. Bake directly from frozen, adding a few extra minutes to the cooking time.
Herbs: Parsley is excellent instead of or in addition to rosemary or thyme. Since parsley is less intense, use two tablespoons of chopped parsley.
Dried herbs: Use 3/4 of a teaspoon of dried rosemary or thyme. Italian seasoning will also work.
Add bacon or sausage: Cook them first, then stir them into your filling. You don’t need much. Assume 2 to 3 slices of thick-cut bacon or 1/4 cup crumbled cooked sausage.
Leftover filling: You might have extra filling, so save it and add it to scrambled eggs, omelets, or rice.
Tips for Making the Best Stuffed Mushrooms:
Tip 1: Clean your mushrooms. It’s easy! If you notice any dirt on the mushrooms, brush it off with a slightly damp paper towel. If your mushrooms are dirty, quickly rinse them under water and pat them dry.
Tip 2: Use the mushroom stems. Since we use the mushroom stems to make our delicious filling, this recipe is low-waste! Pop out the mushroom stems, trim any harder ends, and discard them. Chop the stems into tiny bits and cook them with butter, onions, garlic, and herbs for the filling.
Tip 3: Toss mushrooms in oil. When your filling cools down, stir in lots of shredded cheese. Toss the mushroom caps with olive oil so they don’t dry out in the oven, and then stuff them with the cheesy filling.
Tip 4: Bake with breadcrumbs. We love to top these with lightly toasted breadcrumbs and bake in the oven until soft and the filling is melty (about 15 minutes). We love the extra texture the breadcrumbs add to the party.
Nutritional Facts:
The nutrition facts provided below are estimates:
Nutrition Per Serving Serving Size 1 stuffed mushroom cap / Calories 35 / Total Fat 2.4g / Saturated Fat 1g / Cholesterol 4.3mg / Sodium 29.7mg / Carbohydrate 2.3g / Dietary Fiber 0.3g / Total Sugars 0.6g / Protein 1.5g
Recipe courtesy of Inspired Taste.net
