A good stuffed mushroom recipe should be in every home cook’s collection.
They’re easy to make, they’re great for parties, and the variations are endless!
The Best Mushrooms for Stuffing
Simple regular button mushrooms or the brown creminis are perfect for stuffing.
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Look for mushrooms with dry caps and gills (the feathery part underneath).
Avoid mushrooms that seem slimy or have sunken brown spots.
To prep for stuffing, scrub the mushrooms well, then just snap out the stems.
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They’ll come out easily; no need to use a knife.
Ingredients for Stuffed Mushrooms
This stuffed mushroom recipe is a classic.
There is a reason everyone loves this combination.
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These stuffed mushrooms are hard to stop eating!
Cook the chopped mushroom stems in butter with some shallots, garlic, and walnuts.
Process with herbs and breadcrumbs and stuff the mushroom caps with that mixture.
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Just cover and refrigerate them, and then cook them right before serving.
Once cooked, stuffed mushrooms do not hold up well for long periods.
Suggestions and Substitutions for Stuffed Mushrooms
Looking for more stuffed mushroom ideas?
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We’ve received many suggestions for variations on this recipe from readers over the years.
it’s possible for you to use either cremini or regular button mushrooms.
Scrub the mushrooms well first, then just snap out the stems.
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They’ll come out easily, no need to use a knife.
For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time.
Bake some, serve and repeat.
Saute the chopped mushroom stems and the shallots for 4 to 5 minutes, stirring often.
Add the garlic and walnuts and sprinkle with salt.
Stir well and saute 2 more minutes.
Turn off the heat and add the parsley, herbes de Provence and breadcrumbs.
Pour the sherry into a food processor, then the rest of the stuffing.
Pulse several times to get a fine mixture, almost a paste.
Toss the mushroom caps with olive oil.
Fill each mushroom with the stuffing, and place on a baking sheet.
Sprinkle grated Parmesan cheese over each mushroom.
Allow to cool for 5 minutes or so before serving.
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