What are some mushroom stem recipes

Classic stuffed mushrooms

A good recipe for stuffed mushrooms should be included in the collection of every home cook. he ind simply hearttell, I am ideal for parties and the variations ind endless! Simple

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A good recipe for stuffed mushrooms should be in every home cook's collection. They are easy to make, great for parties, and the variations are endless!

The best mushrooms for stuffing

Simple normal mushrooms or the brown creminis are perfect for filling. Look for mushrooms with dry caps and gills (the feathery part underneath). Avoid slimy mushrooms or sunken brown spots.

To prepare for stuffing, scrub the mushrooms well, then just snap out the stems. You will get out easily. You don't need to use a knife.

Ingredients for stuffed mushrooms

This stuffed mushroom recipe is a classic. It's what you usually think of when you think of stuffed mushrooms.Walnuts, herbs, garlic, chopped mushroom stalks, breadcrumbs and grated parmesan.

There's a reason everyone loves this combo. These stuffed mushrooms are hard to eat!

How to make stuffed mushrooms

To make these stuffed mushrooms, first separate the stems from the mushroom caps and chop them up. Cook the chopped mushroom stalks in butter with shallots, garlic and walnuts. Process with herbs and breadcrumbs and fill the mushroom caps with this mixture.

Sprinkle with parmesan and bake until the cheese turns brown and the mushroom caps release some water.

Make tips for stuffed mushrooms

You can prepare the filling and stuff the mushrooms (without baking them) up to 24 hours in advance. Just cover them, refrigerate, and cook just before serving. Stuffed mushrooms do not last long after cooking.

Suggestions and substitutions for stuffed mushrooms

Looking for more stuffed mushroom ideas? We have received many suggestions for variations of this recipe from readers over the years. Here are some favorites:

  • Sausage, cream cheese, chopped stalks, parmesan and garlic powder
  • Duck or goose pate (foie gras) with a small piece of bacon
  • Cream cheese, spinach and bacon
  • Creamy chicken and white wine with hints of garlic and tarragon
  • Crab meat, cream cheese and parmesan
  • Onion, green pepper, hot peppers, garlic, the mushroom stalks, parsley, oregano, a couple of Ritz crackers

Do you have a favorite stuffed mushroom recipe? If so, please let us know in the comments.

MORE WAYS TO LOVE MUSHROOMS

  • mushroomcreamsoup
  • Mushroom risotto
  • Boursin Stuffed Mushrooms
  • Portobello mushroom burger
  • Mushroom toast with fried egg
Updated December 4, 2019: We spiced up this post with some fresh photos and new tips. No changes to the original recipe. Enjoy!

Classic recipe for stuffed mushrooms

  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Yield: Serves 4 to 6 as a starter

The recipe can easily be doubled or tripled.

You can use either cremini or regular mushrooms. First scrub the mushrooms well, then just snap out the stems. They come out easily without using a knife.

For parties, make the filling and have the mushrooms pre-cleaned and the stems removed. But don't cook them until you're ready to serve: stuffed mushrooms don't last long after cooking. Bake some, serve, and repeat.

ingredients

  • 18 to 24 button or cremini mushrooms, scrubbed clean, stems separated from caps, stems finely chopped
  • 1 tablespoon butter
  • 2 small shallots, chopped, about 2 tablespoons
  • 1 large clove of garlic, chopped
  • 2 tablespoons of chopped walnuts
  • salt
  • 2 tablespoons of chopped parsley
  • 1 teaspoon of Herbes de Provence or dried thyme
  • 2 tablespoons of breadcrumbs
  • 2 tablespoons of sherry or chicken broth
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of grated parmesan cheese

method

1 Preheat the oven up to 375 ° F (190 ° C).

2 Fill in: Heat 1 tablespoon butter in a small pan over medium-high heat. Fry the chopped mushroom stalks and shallots for 4 to 5 minutes, stirring frequently. Add the garlic and walnuts and sprinkle with salt. Stir well and fry for another 2 minutes.

Turn off the heat and add the parsley, Provence herbs and breadcrumbs. Pour the sherry into a food processor and then the rest of the filling. Pulse several times to get a fine mixture, almost a paste.

3 stuff mushroom caps: Throw the mushroom caps with olive oil. Fill each mushroom with the filling and place on a baking sheet. Sprinkle grated Parmesan cheese over each mushroom.

4 jaws: Bake at 190 ° C for 10 to 20 minutes, or until the cheese turns a little brown and some water collects at the base of each mushroom. Let cool for about 5 minutes before serving.