Chex Mix
Lidey Heuck
230 ratings with an average rating of 4 out of 5 stars
230
1 hour, plus cooling
Stuffed Mushrooms
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 4tablespoons unsalted butter, at room temperature
- 2tablespoons finely chopped parsley
- 1tablespoon minced shallot
- 2teaspoons minced garlic
- Kosher salt and black pepper
- ½cup plain panko bread crumbs
- 2dozen small cremini mushrooms (about 1 pound), stemmed
- 2tablespoons extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
218 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
- Step 2
On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping ½ teaspoon of the bread crumb mixture into each.
- Step 3
Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
S.W.
My mother has made a version of this recipe for years! She minces the mushroom stems and adds that to the breadcrumb mixture. It's an awesome texture and no waste!
Larry
I've made similar for vegetarian friends. For those not vegan, I usually add a a fair amount of parmesan to the stuffing mixture and reduce the bread crumbs a bit.
Moira H.
Mushrooms are easier to stuff if the filling is cold so you can mold it into little balls that fit inside the caps.
Joy
I make almost exactly the same recipe except that I add chopped pecans and a little sherry to the filling.
Priya
My version of this recipe has been a staple since the early nineties (traditions die hard!) In addition to the ingredients above, I mix in goat cheese to the bread crumb mixture and then top with grated parmesan and red pepper flakes. Simply delicious.
Selina
I made this but added four other ingredients and omitted three. Just kidding, made as written and was excellent. Adding to the easy and accessible keeper list.
theresa
My Neapolitan mother's recipe similar but no butter, just olive oil, no shallots but pignoli. Mince the stems and add to mixture.
debdog
My Thanksgiving stuffing always includes sausage, pine nuts and mushrooms, and here come some mushroom trimmings now!
Dorota
I also add the chopped stems to the filling and like it a lot this way. Love the addition of inactive yeast to boost flavors
Cathy
I've been making similar for years but adding marsala, tarragon and gruyere. Quick and easy and so good!
Janine
add parmesan, pine nuts
Lyn Elkind
I make a vegetarian version by adding some Bell's poultry seasoning to the mix. The sage and other herbs give the flavor of sausage stuffing. No one believes there is no meat in the mushroom caps.
Gerry
Even simpler, just melt blue cheese into mushroom caps. YUMMM!!!
Pam
These can easily be made vegan with Miyokos or other vegan butter. :)
Anne V
My guess is that the recipe is supposed to remind you of the flavor of escargots IF you have ever eaten escargot the traditional French way (which is smothered with a paste made of butter, parsley, shallots and garlic).
Melissa
This is great. I did add the parm as one tester suggested. Very good. I've always added like crab or shrimp or something. I thought these would be too plain. They were not, they are excellent.
me
And white button mushrooms work fine
Antonia
For the person who asked about cleaning the mushrooms. I found a mushroom brush at a kitchen store. Works perfectly.
Mike V
Made these for Christmas 2023 and the family devolved into a Paintball episode of Community fighting over the last few of them. 11/5 stars.
Sus W
Tip for stuffing- hold mushroom over the stuffing bowl and stuff with your hands. These were tasty- only mine were a little too oily, so drizzle sparingly. I added more time in a toaster oven, with no dish, to remedy. Used the sautéed mushrooms stems and also a little thyme.
Julie
These are a perennial hit; always amazed at how happy company is when stuffed mushrooms come out of the oven. My mother too finely chopped the stems and incorporated them into the stuffing...probably an old (1960s-70s) Gourmet or B.A. recipe.
David B.
I'd always wanted to try making stuffed mushrooms so I thought I'd give this recipe a try. One word: Delicious!!! The only change I made was to add a little parmesan cheese (after reading the comments) and it definitely didn't hurt! I cut the recipe in half because it was just the two of us and now I regret that, ha ha! We gobbled them all up in no time flat.
Lulu
These turned out bland and sweet, which surprised me because of how much cheese went into them. I blame myself for not tasting along the way. It also confirms my suspicion that unsalted butter it a waste - salted butter would have really helped the flavor.
Lynn
I'm always stumped about how to get the dirt off mushrooms without running them under water, which of course makes them soggy. Wiping them with damp paper towels doesn't seem to work too well either. Any great ideas out there?
David B.
Wiping with damp paper towels works for me. Sorry, I don't have any other ideas.
Julie
Hi Lynn - I've never washed a mushroom in my life. In the back of a drawer somewhere I have a little mushroom brush, which looks like a drawer pull with bristles. But typically, I give them a cursory wipe with a paper towel... followed by a good dunking in melted butter before you stuff and bake them.
NanB
Can you freeze these after you prep to bake a week or so later?
John L. Ghertner
Remaining vegan, this needs something savory to the mix. Thyme or even a little rosemary. Or use just a little cardamom. Definitely use the stems ( why is there this old wives tale about discarding stems and even peeling mushroom?) and extra mushrooms chopped up in the mixture.
Ruthie
Can these be made ahead, refrigerated, then heated and at what temperature?
Arlen
Great recipe - modified with 1/8 tsp cayenne, 1/3 cup chopped pecans, 2 tblsp Spanish Sherry, double the parsley, and 1/2 cup parma cheese. Check for salt at the end.
Ben
This recipe is fantastic! Agreeing with everyone else in the comments of adding parmesan cheese, but I also like to add red pepper flakes for a bit more heat
R
Came out well. Took more than 15 mins to fully cook. Next time will add cheese and stems to stuffing
Private notes are only visible to you.
Advertisement
