Why Make This Recipe
Stuffed mushrooms are a delightful appetizer that can impress your guests or be a comforting snack for yourself. They are easy to make and packed with flavor. Plus, they combine the earthy taste of mushrooms with a creamy and cheesy filling, satisfying both your savory cravings and your appetite.
How to Make Stuffed Mushrooms
Ingredients:
- 12 ounces fresh mushrooms (about 12 large mushrooms)
- 1/2 cup finely chopped onion
- 1 tablespoon olive oil
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon dried basil
- 1/3 cup Vermouth (white)
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
Directions:
- Preheat your oven to 450°F.
- Remove the stems from the mushrooms and set the caps aside. Coarsely chop the mushroom stems.
- Bake the mushroom caps in the oven for 15 minutes at 450°F, flipping them halfway through. This step helps to cook out the moisture from the mushrooms, ensuring your filling stays put.
- After 15 minutes, reduce the oven temperature to 350°F.
- In a large skillet, cook the chopped mushroom stems and chopped onions in 1 tablespoon of olive oil over medium-low heat for about 5 minutes or until they are tender.
- Stir in the minced parsley, dried basil, and Vermouth. Let it simmer for 10 minutes or until the wine is absorbed. Remove from heat and allow to cool for about 5 minutes.
- Once cool, stir in the shredded mozzarella and grated Parmesan cheese.
- Fill each mushroom cap with the cheese mixture and arrange them in an 8×8-inch baking pan.
- Bake the stuffed mushrooms in the oven at 350°F for an additional 15 minutes, or until the filling is hot and the cheese is melted.
How to Serve Stuffed Mushrooms
Stuffed mushrooms are best served warm, right out of the oven. You can place them on a serving platter for your guests to enjoy. They pair well with a glass of wine or your favorite dipping sauce. These tasty bites can be a great starter for any meal or a wholesome snack anytime.
How to Store Stuffed Mushrooms
If you have leftovers, allow the stuffed mushrooms to cool down completely. You can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 10 minutes or until heated through.
Tips to Make Stuffed Mushrooms
- Make sure to pat the mushroom caps dry after baking to help absorb any extra moisture.
- You can use different types of cheese if you prefer; cheddar or cream cheese can add a nice twist.
- For a spicier kick, add chopped jalapeños or red pepper flakes to the filling.
Variation
Feel free to customize your stuffed mushrooms by adding cooked sausage, bacon bits, or different herbs like thyme or oregano. This can enhance the flavor and make them even more delicious.
FAQs
1. Can I use different types of mushrooms?
Yes, you can use other types of mushrooms like cremini or portobello, but be mindful of their size and cooking time.
2. Can I make stuffed mushrooms ahead of time?
Yes, you can prepare the filling in advance and stuff the mushrooms. Just bake them when you’re ready to serve.
3. How can I make my stuffed mushrooms vegetarian?
This recipe is already vegetarian! You can add more vegetables or nuts for extra texture without using meat.
