My husband and I both enjoy cooking. We like sampling and discovering new and different foods from all areas of the world.
I love stuffed mushrooms! When my husband used to ask what I would like for my birthday meal, stuffed mushrooms were a frequent request. They have also been served frequently to our dinner guests over the years.
Here is a sneak preview of the recipes you will find in this article.
- Crispy Crab Stuffed Mushrooms
- Stuffed Portobello Mushrooms (Vegetarian)
- Italian Sausage Stuffed Mushrooms
- Sun-Dried Tomato and Olive Stuffed Mushrooms (Vegan)
- Champignons Farcis (Vegetarian)
- Stuffed Mushrooms Provençal (Vegetarian)
- Spinach Stuffed Mushrooms (Vegetarian)
1. Crispy Crab Stuffed Mushrooms
After reading many stuffed mushroom recipes, I decided to use one from the Food Network, one of our favorite channels on television. Our panel of taste testers thought that these crispy crab stuffed mushrooms were delicious. We all agreed that not only were they flavorful, but we all liked the crunch as well.
Because of the high heat, I did not precook the mushrooms before stuffing them. It worked out well. I baked them for 15 minutes, and they were already browning on top. They only spent about 20 seconds under the broiler. I would eliminate that broiling step next time and merely watch for adequate browning at the 425-degree heat temperature.
The 20 crushed crackers make excess crumbs, but they also form a flavorful, crusty base for the end product.
- 24 large mushrooms, stems removed
- 2 tablespoons olive oil
- Salt, to taste
- 20 Ritz crackers, finely crushed
- 4 tablespoons melted butter, divided
- 1/2 cup celery, minced
- 1/2 cup red pepper, minced
- 1 garlic clove, minced
- 4 ounces cream cheese, softened at room temperature
- 2 tablespoons mayonnaise
- 1/2 cup chopped scallions, white and green parts
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1 lemon, grated zest and the juice
- 8 ounces lump crabmeat
- Destem the mushrooms, wipe them clean with a moist paper towel, and place them in a bowl. Toss with olive oil and salt. Place on a rimmed baking sheet.
- Finely crush the Ritz crackers and mix with 2 tablespoons of melted butter. Set aside.
- In a stovetop skillet with 2 tablespoons of melted butter, add the celery and red pepper and cook for about 5 minutes until softened. Then add the garlic, cook for another minute, and remove from the heat.
- In a bowl, combine the softened cream cheese and mayonnaise. Add the scallions, Parmesan cheese, 1/4 cup of the Ritz cracker crumbs, parsley, lemon zest, lemon juice, the cooked and cooled celery, and red pepper mixture, and finally, the crabmeat.
- Place the crab mixture into the mushroom caps and sprinkle the remaining cracker crumbs over the top.
- In a preheated 425°F oven, bake the stuffed mushrooms for 12 to 15 minutes, then broil until golden in appearance. Cool for 5 minutes before removing from the baking sheet, and serve.
2. Stuffed Portobello Mushrooms
Here is another online recipe that sounded good to my husband and me. It is an Italian-inspired creation using two portobello mushroom caps. We had many of the ingredients in our home and only had to purchase a few items. It comes from a website called Just A Pinch Recipes. George Levinthal is the person who wrote the recipe, and he titled it Vegetarian Stuffed Mushrooms for Two. (Vegans can omit the cheese topping.)
When shopping, we could not find a Japanese eggplant in our nearby grocery stores without driving much further, so I substituted a few slices of another type of eggplant instead. With the cheese topping, it is so delicious! We will definitely be making this recipe again.
- 2 large portobello mushrooms, stems, and fins removed
- 2 tablespoons + 1 1/2 teaspoons olive oil, divided
- Salt and pepper, to taste
- 1 medium shallot, diced
- 1/4 sweet red pepper, diced
- 1/4 Japanese eggplant, diced
- 1/2 medium zucchini, diced
- 1/2 medium yellow squash, diced
- 2 to 4 cremini mushrooms, diced
- 3 cloves garlic, minced
- 1/4 cup dry red wine
- 1/2 cup pasta sauce (your choice)
- 2 large fresh basil leaves, chopped
- 1/2 cup black olives, sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup seasoned bread crumbs
- Brush both sides of the mushroom caps with 1 1/2 teaspoons of olive oil (or more if needed), sprinkle with salt and pepper to taste, and bake at 375°F for 15 minutes. Remove from the oven and set aside.
- Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the shallots, a pinch of salt and pepper, lower the heat to medium, and cook for several minutes until the shallots start to soften.
- Add the red peppers and cook for another 2 to 3 minutes.
- Add the eggplant, zucchini, yellow squash, another pinch of salt and pepper, and cook for 4 to 5 minutes, stirring occasionally.
- Add the crimini mushrooms, garlic, and red wine. Cook for 3 to 4 minutes and lower the heat to medium-low.
- Add the pasta sauce and let simmer for 5 minutes.
- Transfer the mixture to a bowl and add the basil, breadcrumbs, and sliced olives. Add additional salt and pepper to taste and the red pepper flakes. Mix to combine.
- With the cap side down, divide the mixture between the mushrooms and top with the cheese.
- Put in the oven on broil for 2 to 3 minutes until the cheese is bubbling and starting to brown.
- Remove from the oven, and enjoy!
3. Italian Sausage Stuffed Mushrooms
Italian sausage stuffed mushrooms are a mishmash of ideas coming from several recipes. I started using parts of a recipe from Ina Garten. After reading a recipe from Rachael Ray and the Food Network, I put my own spin on this recipe.
We got rave reviews from several of our neighbors with whom we shared them. One neighbor who claims that she is not that fond of mushrooms said that this recipe won her over and that it was "scrumptious." Another set of neighbors said it is their favorite one to date and is "delicious!"
- 20 large white mushrooms
- 7 tablespoons olive oil, divided
- 3 tablespoons dry Marsala wine
- 3 links Johnsonville sweet Italian sausage, casings removed
- 4 large scallions, white and green parts, minced
- 2 garlic cloves, minced
- 6 black olives, minced
- 1 scant cup Panko breadcrumbs
- 8 ounces Neufchatel cheese
- 1/3 cup grated Parmesan cheese
- 3 tablespoons fresh parsley, minced
- Salt and fresh ground pepper, to taste
Read More From Delishably
- Remove mushroom stems, mince, and place them in a shallow bowl. Toss with 3 tablespoons of olive oil as well as the Marsala wine. Set aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat and saute the mushroom caps for 8 to 10 minutes. Remove from the skillet and place them cap side up on paper towels to drain excess liquid while you prepare the stuffing mix.
- In the same skillet, add the sausage, crumble it, and saute for 10 minutes or until completely browned and cooked. (Tip: Use a potato masher to break apart the bits of sausage.) Remove any excess grease.
- Add the minced mushrooms and cook for 3 minutes, then add the scallions and garlic and cook for another 3 minutes, stirring occasionally.
- Add the Panko and stir to combine evenly.
- Add the Neufchatel cheese and cook until incorporated into the mixture making it a creamy consistency.
- Take the skillet off the heat and stir in the Parmesan, parsley, salt and pepper.
- Cool slightly, and generously fill each mushroom cap, mounding it high.
- Bake at 350°F for 15 to 20 minutes until the stuffing is browned and crusty.
4. Sun-Dried Tomato and Olive Stuffed Mushrooms
Kelly Neil is the author of this recipe. I found her recipe online and followed it exactly with one exception. In place of her red pepper cashew dip, I used a Romesco dip from Trader Joe's. It is a zesty sauce combination of roasted red peppers, tomatoes, and crushed almonds.
Some packaged breadcrumbs contain eggs. To make sure that this recipe would be vegan, I used Panko breadcrumbs, instead.
Sun-dried tomatoes have an intense flavor, and olives also add distinctive tangy notes to this dish, accompanying the other ingredients. Our test panel of neighbors gave this recipe a "thumbs up." We agree!
- 32 mushrooms, stems intact
- 2 tablespoons, plus 2 teaspoons coconut oil
- 1/4 cup Romesco dip, or plant-based dip of your choice
- 12 green olives, pits removed and chopped
- 8 sun-dried tomatoes, chopped
- 1 clove garlic, finely minced
- Salt and pepper, to taste
- 2 tablespoons Panko breadcrumbs
- Clean the mushrooms and remove the stems.
- Heat 2 tablespoons of coconut oil in a skillet over medium heat. Saute mushroom caps until cooked through, about 8-10 minutes. Place the cooked mushrooms onto paper towels, cap side up, to absorb remaining liquid.
- Chop the mushroom stems. Add the Romesco dip, chopped olives, chopped sun-dried tomatoes, and minced garlic. Mix everything well and season with salt and pepper.
- Scoop a little of the mixture onto each precooked mushroom cap.
- In a clean skillet, heat 2 teaspoons of coconut oil over medium-high heat. Add the breadcrumbs and cook until golden and crisp, stirring often. Remove from heat and sprinkle on the top of each stuffed mushroom.
- Preheat the oven to 350°F. Place the stuffed mushrooms onto a parchment-lined baking sheet. Bake for about 8 to 10 minutes, until heated through.
- If you like a bit more color on the breadcrumbs, broil the tops for another 1 to 2 minutes. Watch closely so that they do not burn! Serve them warm.
5. Champignons Farcis
This recipe comes from volume one of Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. I did use the listed ingredients. However, I precooked the mushroom caps, which was not a part of the original instructions.
- 12 fresh mushroom caps 2 to 3 inches in diameter, stems removed (but reserved)
- 2 tablespoons oil
- 4 tablespoons butter
- 3 tablespoons minced green onions
- Stems from the mushroom caps, finely minced and squeezed in a towel to extract their juice
- 1/4 cup Madeira (optional)
- 3 tablespoons finely minced onions
- Salt and pepper, to taste
- 3 tablespoons dry bread crumbs
- 4 tablespoons minced parsley
- 1/2 teaspoon dried tarragon
- 1/4 cup grated Swiss Cheese (plus 2 extra tablespoons for topping)
- 1/4 cup grated Parmesan cheese
- 2 to 3 tablespoons whipping cream
- Saute the cleaned and stemmed mushroom caps in 1 tablespoon of oil for 10 minutes. Place them cap side up on paper towels to drain off excess liquid and set aside.
- Saute the minced onions in 1 tablespoon oil and 2 tablespoons of butter for 3 to 4 minutes without browning. Then add the green onions and mushroom stems. Saute over moderately high heat for 6 minutes until lightly browned.
- If using the optional Madeira as we did, add it now along with salt and pepper. Boil it down rapidly until the liquid has almost entirely evaporated.
- Off heat, mix in the bread crumbs, parsley, tarragon, and cheeses.
- Add the whipping cream 1 tablespoon at a time, just enough to moisten the mixture, but keeping it intact enough to hold its shape in a spoon. Correct the seasoning, if needed.
- Fill the mushroom caps with the stuffing, topping each with a pinch of Swiss cheese and a few drops of melted butter.
- Bake in the upper third of a preheated 375°F oven for 15 minutes. The stuffing should be lightly browned on top.
6. Stuffed Mushrooms Provençal
This is a recipe that my husband created decades ago. It has been gracing our dining table over the years and is always a favorite.
- 12 large baby bella (crimini) mushrooms, stems removed and minced
- 3 tablespoons butter
- 1 clove garlic, minced
- 1 tablespoon green onion, part white and part green, minced
- 3 grape tomatoes, minced (about 1 1/2 tablespoons)
- 1 tablespoon red bell pepper, minced
- 1/4 teaspoon dried thyme
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons Italian breadcrumbs
- 1 teaspoon vegetable broth (enough just to moisten the mixture)
- Clean the baby bella mushrooms and gently remove the caps.
- Saute the mushrooms on a stove over medium-high heat cap side down in 2 tablespoons butter for 5 minutes. Turn over and saute the other side for an additional 2 minutes. Remove from the pan and set aside.
- In the same pan with an additional 1 tablespoon of butter, saute all of the minced vegetables and garlic with the dried thyme for 3 minutes, then remove the pan from the heat.
- Stir in the Parmesan cheese and Italian breadcrumbs and, if needed, add the vegetable broth to moisten the mixture.
- Stuff the mushroom caps and bake in a preheated 350-degree oven for 15 minutes.
7. Spinach Stuffed Mushrooms
This recipe comes from the Junior League of Jackson, Mississippi, with the cookbook title Southern Sideboards. Mrs. F. John Wade, III is the person credited with this recipe. I added the part about sauteing the mushroom caps before stuffing. Anyone who enjoys spinach and cheese should like this flavorful recipe.
- 1 (10 ounce) package frozen chopped spinach, cooked and drained
- 1/2 cup sour cream
- 1/4 cup tomato sauce
- Dash of wine vinegar
- 1 cup grated sharp cheddar cheese
- 1 pound fresh mushrooms
- 4 tablespoons butter
- After cooking the spinach, squeeze out all excess liquid to make it as dry as possible.
- Combine all ingredients except mushrooms and butter. (This may be done a day ahead and kept refrigerated.)
- Wash mushrooms, dry on paper towels, and remove stems. Reserve the stems for use in other recipes.
- Saute the mushrooms cap side down in a stovetop pan with butter for about 10 minutes until they release some liquid. Flip over to butter the other side and place on a baking pan.
- Fill the mushroom caps with about 1 teaspoon of the spinach mixture and bake at 350°F for 15 minutes.
- Depending upon size, you should have approximately 30 stuffed mushrooms.
How to Keep Stuffed Mushrooms From Getting Soggy
Many recipes do not call for sauteing or roasting the mushroom caps before stuffing them. We have learned from experience that when you take the baked stuffed mushrooms out of the oven, they sometimes sit in a pool of exuded liquid beneath them. Aesthetically, it's not pretty. That liquid can also partially steam the mushrooms instead of baking them.
To avoid that, whether the recipe calls for it or not, we now saute the mushroom caps to get rid of the excess juices before stuffing them, with a few exceptions. It only takes an extra 10 minutes or so, and we drain them on paper towels while preparing the stuffing. It can also be done in the oven if you prefer that method.
FAQs: You Asked, We Answered!
Safely sourced mushrooms are a great addition to most people's diets. At 15 to 20 calories a cup of sliced or diced, they are low in calories. But they are high in nutritional value containing vitamins, minerals, fiber, and all-important antioxidants.
What are the health benefits of mushrooms?
Consuming mushrooms may help protect against the development of certain diseases like cancer, diabetes, hypertension, and more, according to medical sources listed at the bottom of this page. Those reputed benefits give us additional reasons to incorporate more mushrooms into our diets.
What should I look for when buying mushrooms?
When purchasing mushrooms, make sure that they are dry, firm, and not bruised in appearance.
Store fresh mushrooms in your refrigerator, and never clean them until you are ready to use them in cooking. Some people recommend taking them out of the containers wrapped with plastic and placing them in a paper bag. I do that, and it seems to preserve them a bit longer.
Can stuffed mushrooms be served at room temperature?
Some stuffed mushrooms are best served straight out of the oven when they are piping hot. Others are delicious at room temperature. Let your taste buds be your guide.
How long can stuffed mushrooms sit out?
Two hours is the recommended maximum for leaving stuffed mushrooms out at room temperature. It is much the same for any food because of the growth of bacteria that can take place. It is best to be safe in this regard rather than risk food poisoning.
Can you freeze stuffed mushrooms?
The simple answer to this question is yes! It is advantageous to have delectable stuffed mushrooms in your freezer, ready to use for unexpected guests who may drop by. It is also handy to have them available to make your next dinner party easier, with all of the prep work done ahead of time.
The best method is to freeze them immediately upon making them but before baking them, according to the experts who write at The Kitchen Journal, plus other sources. Merely wait until the stuffing has cooled before filling the mushroom caps.
Place the unbaked mushrooms on a parchment-lined dish or sheet pan, stuffing side up, with space between so they do not touch. After several hours when they are completely frozen, put them into a freezer bag eliminating as much air as possible. If you have more than one layer, place parchment paper between them. Use within three months for best quality.
Bake the frozen stuffed mushrooms according to recipe directions. They may take a few minutes longer going from the frozen state to when they are piping hot. The stuffed mushrooms will retain most of the texture and flavor while thawing and cooking in a preheated oven at the temperature prescribed in the recipe. I tested this with the frozen spinach-stuffed mushroom recipe, and instead of 15 minutes, when baking them fresh, it took 17 minutes.
Should you precook mushrooms before stuffing?
As mentioned above when I was describing how to avoid soggy mushrooms, we now precook the mushroom caps before stuffing them in most of these recipes. An exception is when no baking is a part of the recipe. Some recipes call for "cooking" the mushrooms with lemon juice, and the final product is a cold presentation instead of warm or hot.
What's the best way to wash or clean mushrooms?
There are several schools of thought when it comes to cleaning mushrooms. Mushrooms have a good percentage of water in them, and they can absorb more water. Because of that, some think that using a soft brush to rid mushrooms of excess dirt is the best approach.
Others believe that using a dampened cloth or paper towel to clean them is effective. Still, others, like me, prefer rinsing them in cold running water and drying them with paper towels as the best approach. They do not absorb an appreciable amount of liquid as long as they are not left soaking in water.
- Food Network: Crispy Crab Stuffed Mushrooms
- FDA: Buy, Store, & Serve Safe Food / Serving Safe Buffets
- Kelly Neil: Sun-Dried Tomato & Olive Stuffed Mushrooms
- The Kitchen Journal: Can Stuffed Mushrooms Be Frozen?
- Medical News Today: Mushrooms: Nutritional Value and Health Benefits
- Our Everyday Life: Stuffed Mushrooms & a Lot of Water on the Baking Sheet
- WebMD: Health Benefits of Mushrooms
- Yummly (George Levinthal): Vegetarian Stuffed Mushrooms for Two
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Peggy Woods