Stuffed Mushrooms – 101 Cookbooks

I made these stuffed mushrooms on a whim yesterday with ingredients ready to be used up in the refrigerator. They were so good (and easy!) I feel like I have to share. Stuffed mushrooms make the perfect bite-sized party appetizer or, in this case, a fantastic weeknight side. The filling is creamy chive and garlic-flecked goat cheese offset with plenty of crunchy breadcrumbs.

How to Make Stuffed Mushrooms

The process for making stuffed mushrooms is straight forward.

1. Carefully break the stem off each mushroom.
2. Brush any dirt or debris from mushrooms with a damp cloth.
3. Make the filling and place a couple teaspoons in each mushroom cavity.
4. Arrange on an olive oil coating baking sheet and bake until tender and golden.

Choose Your Mushrooms Well

I happened to have the perfect mushrooms to make these at the ready last night, but I’m actually a bit choosy if I know I’m buying them to make stuffed mushrooms. I like to use brown mushrooms that are in good condition – not too scratched, misshapen or damaged. They will shrink a bit in the oven, but I aim for mushrooms that aren’t too big, and aren’t too small. Ideally, you’ll be able to pop one on your mouth in one bite, but you also want the mushrooms to be big enough that they’ll hold a good amount of the flavorful filling.

What to do With Leftovers!

We had a few stuffed mushrooms leftover so I made these open-faced mushroom sandwiches for lunch today. The mushrooms were sliced thinly on homemade sourdough that had been toasted and rubbed with garlic. I slathered some salted ricotta across each piece of toast, arranged a few of the sliced mushrooms on top and finished everything under the broiler for a few minutes. Finished with a crush of kale chips.  Perfect 10 minute lunch!

Stuffed Mushrooms: Variations

You can take this general recipe in *so* many directions. A couple ideas:

• Make them spicy!: Add a minced serrano to the filling. Or a couple teaspoons of a favorite harissa.
• For the herb lovers: Add more chopped herbs like mint, basil, and/or thyme. Whatever in season. Load it up!
• Curry Stuffed Mushrooms: Add a favorite curry paste or powder (to taste) to the filling. I’d start with a teaspoon at a time. You can experiment with Thai curry pastes, Indian curry powder, Japanese curry paste, etc.

More Mushroom Recipes

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