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3 Stuffed Mushrooms Recipes

Contributed by: Melinda

Serve with a crisp Sauvignon Blanc.

Stuffed Mushrooms are one of the most versatile hors d'oeuvres ever developed. You can make these with any fillings you like, keeping only the minimal in mind.
  1. Filling, regardless of the vessel they are served or cooked in, should always be overseasoned, otherwise they will be bland.
  2. You want your mushrooms cooked, but not mushy.
  3. Although the mushroom itself is a 'bowl' for the filling, if they are larger than bite sized (keep ladies mouths in mind when determining this), you won't want your filling to be too runny or crumbly when cooked.
  4. Allow to stand and set up briefly after removing from the oven. You don't want yor guests to burn their mouths on the hot filling, or worse, have it run down their chin...
Variation 1: Vegetarian Mushrooms
24 bite-sized fresh, firm button mushrooms such as Crimini
1 large shallot
1 stalk celery
1 large clove garlic
Chopped cooked greens, such as spinach or arugula
1/4 cup minced fresh parsley, basil or oregano
Freshly grated nutmeg
1/2 cup dry bread crumbs
1/2 cup grated parmesan cheese
Olive Oil
Salt & Pepper
2 Tbl grated parmesan cheese to dust tops
-See below for preparation instructions
Variation 2: Seafood Mushrooms
24 bite-sized fresh, firm button mushrooms such as Crimini
1/2 cup minced red bell pepper
1/2 cup minced sweet onion
1/2 cup minced celery
1/4 cup chopped green onions - green part only
4-6 oz. canned lump crab meat
4 oz. Neufchatel or Ricotta cheese
1 tsp-1 tbl Old Bay Seasoning or Paprika
1/4 cup minced cilantro (optional)
Olive Oil
Salt & Pepper
2 tbl grated romano cheese to dust tops
-See below for preparation instructions
Variation 3: Sausage Filled Mushrooms
24 bite-sized fresh, firm button mushrooms such as Crimini
1/2 lb. smoked sausage, finely diced (use something like kielbasa or you can use Portugese linquica
1/2 cup grated cheddar cheese (optional)
1 cup dry bread crumbs
1/4 cup minced italian parsley
1 tsp lemon zest
1 large clove garlic, minced
Olive Oil
Salt & Pepper
-See below for preparation instructions
All variations: Preparation of Mushrooms
  • Preheat the broiler
  • Wipe all the mushrooms with a damp cloth to remove any residual grit or soil
  • Pop out the stems (reserve) leaving a bowl in the cap - filling goes here
  • Trim the ends of the mushroom stems and mince - set aside
  • Place mushroom caps in a bowl and add about 2 tbl oil
  • Mix coating the mushrooms with the oil
  • Place mushroom caps on foil lined baking sheets in a single layer
  • Broil for 2-3 minutes until they begin to be softened
  • Reduce oven temperature to 350º
    Variation 1: Filling Preparation & Cooking
  • Mince shallot, celery and garlic and add to minced mushroom stems
  • In a sauté pan, heat 1 tbl oil - when hot add mushroom stem mixture
  • Sauté until shallot and celery are soft
  • Remove from heat and add bread crumbs, grated cheese, cooked greens and parsley
  • Season with nutmeg, salt & pepper to taste
  • Place about 1 tsp filling into each mushroom cap (filling should be slightly mounded)
  • Top with a sprinkling of parmesan cheese
  • Return filled mushrooms to oven and bake until top is lightly browned and mushrooms are cooked
  • Remove from oven and allow to cool slightly - serve warm
    Variation 2: Filling Preparation & Cooking
  • In a sauté pan, heat 1 tbl oil - when hot add mushroom stem pieces, bell pepper, sweet onion & celery
  • Sauté until onion is just translucent
  • Remove from heat and add old bay seasoning
  • Allow to cool a few minutes and then add crab, green onions and neufchatel or ricotta cheese
  • Taste, adjust seasoning and add salt and black pepper as needed
  • Stir in cilantro if using
  • Place about 1 tsp filling into each mushroom cap and sprinkle tops with grated romano cheese
  • Return filled mushrooms to oven and bake until top is lightly browned and mushrooms are cooked
  • Remove from oven and allow to cool slightly - serve warm
    Variation 3: Filling Preparation & Cooking
  • In a sauté pan, heat 2 tbl oil - when hot add sausage
  • Cook until sausage is well cooked and lightly browned, add mushroom pieces and continue cooking until they are softened and beginning to brown
  • Add garlic and remove from heat
  • Stir in bread crumbs, lemon zest, parsley and cheese if using
  • If mixture is dry, moisten with more olive oil
  • Taste and season with salt & pepper
  • Place about 1 tsp filling into each mushroom cap - should be slightly mounded
  • Return filled mushrooms to oven and bake until top is lightly browned and mushrooms are cooked
  • Remove from oven and allow to cool slightly - serve warm

    Questions about this recipe?

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