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If you are looking for a hearty vegetarian appetizer that hits all of those nostalgic notes, then you are in the right place for sure. Many of us grew up eating stuffed mushrooms at parties or holiday gatherings. Some of us might still be lucky enough to have them as a regular part of our celebrations. But if you (like me!) haven’t had one in a while, and want to recreate those lovely festive food memories, then read on.
You can make these in large or small mushroom caps. Small ones are two-bite delights, and larger ones may even warrant a knife and fork. If you make these with small 1- inch or so mushrooms you will get about 40, and I would plan for about 4 per person. Larger mushrooms caps (2 inches or so) will yield about 20 stuffed mushrooms.
By the way, these are seriously rich. The filling contains two kinds of cheese, chopped onions, mushroom stems, spinach and garlic, a touch of cream and white wine, plus panko bread crumbs for heft and to hold it all together. The cheesy filling is indulgent, but we can all feel good that it comes baked into a little mushroom cap. Of course they are awesome appetizers, but I also love eating a few with a big salad for a delightful lunch.
Best Mushrooms for Stuffing
I am a huge fan of wild and exotic mushrooms, but not here. For this recipe I prefer to use button or cremini mushrooms – super old school, yes, but they are a classic for a reason. Sturdy enough to hold the filling and keep their shape when baked, with a nice texture and density.
Make sure you reserve the stems for the filling, but do trim off the very bottoms. Wipe the mushrooms clean with a damp dishtowel or paper towel to remove excess dirt. If you want to give them a quick rinse under cold water in a colander you can, but make sure they don’t soak in the water. Also, dry them as soon as you rinse them so they stay firm.
Stuffed Mushrooms: Perfect for parties, with a rich (vegetarian!)) filling, these can be made with larger or small mushrooms, and also frozen.
Freezing Stuffed Mushrooms
You can freeze uncooked stuffed mushroom for up to 3 months. Fill the mushrooms and then place them on a plate or a baking sheet. Place them in the freezer and freeze for 1 hour, until very firm. Gently transfer them, upright, to a freezer proof container, tuck plastic wrap all around them, then cover and freeze. You should not defrost them before baking. Thawing the mushrooms before baking will result in soggy stuffed mushrooms, so bake them straight from the freezer.
To cook frozen stuffed mushrooms heat the oven to 250 degrees and transfer the mushrooms to a rimmed baking sheet or baking dish. Bake the frozen mushrooms for about 35 minutes for small mushrooms, 50 minutes for larger mushrooms, or until they are hot throughout and golden brown on top.
How to Make Stuffed Mushrooms
Preheat the oven to 350 degrees Line a rimmed baking sheet with parchment paper or foil. Trim the very ends from the mushroom stems, then remove the stems and finely chop them. Place the mushrooms hollow side up in a baking dish or on a rimmed baking sheet.
Heat the olive oil in a large skillet over medium heat. Add the onion and chopped mushroom stems and sauté for 5 minutes until softened and golden. Add the garlic and sauté for another 2 minutes, until golden. Add the white wine and cook for another 3 minutes until the wine has mostly evaporated. Add the spinach and thyme and cook until wilted, about 1 minute, then season with salt and pepper. Add the cream, provolone and ½ of the Parmesan. Stir until everything is well blended and thick and the cheese is pretty well melted, about 3 minutes. Remove from the heat and stir in the panko.
For smaller mushrooms, scoop a rounded teaspoon of the mixture into the hollow of each mushroom cap and mound it attractively. For larger mushrooms us a tablespoon of the filling.
Sprinkle over the remaining Parmesan evenly over the top. Bake smaller mushrooms for about 15 to 20 minutes until hot throughout, and the tops are golden brown. Bake larger mushrooms for about 30 minutes.
Serve hot, sprinkled with fresh parsley.
Other Holiday Appetizer Recipes:
- Cheeseburger Pizza Pinwheels
- Crab Cakes
- Salmon Crostini with Chimichurri Sauce
- Candied Bacon
- Smoked Salmon Puff Pastry Tarts
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Stuffed Mushrooms
Ingredients
- 20 large (2-inch diameter) button or cremini mushrooms , or 40 small (1-inch diameter) wiped clean
- 1 tablespoon olive oil
- 1 cup minced onion
- 2 teaspoons minced garlic
- ½ cup white wine
- 1 cup chopped spinach
- Kosher salt and freshly ground pepper to taste
- ½ cup heavy cream
- 1 teaspoon minced fresh thyme or ½ teaspoon dried
- 1 cup shredded provolone
- ½ cup grated Parmesan , divided
- ⅔ cup Panko breadcrumbs
- Minced fresh parsley to serve
Directions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or foil.
- Trim the very ends from the mushroom stems, then remove the stems and finely chop them. Place the mushrooms hollow side up in a baking dish or on a rimmed baking sheet.
- Heat the olive oil in a large skillet over medium heat. Add the onion and chopped mushroom stems and sauté for 5 minutes until softened and golden. Add the garlic and sauté for another 2 minutes, until golden. Add the white wine and cook for another 3 minutes until the wine has mostly evaporated. Add the spinach and thyme and cook until wilted, about 1 minute, then season with salt and pepper. Add the cream, provolone and ½ of the Parmesan. Stir until everything is well blended and thick and the cheese is pretty well melted, about 3 minutes. Remove from the heat and stir in the panko.
- For smaller mushrooms, scoop a rounded teaspoon of the mixture into the hollow of each mushroom cap and mound it attractively. For larger mushrooms us a tablespoon of the filling. Sprinkle over the remaining Parmesan evenly over the top. Bake smaller mushrooms for about 15 to 20 minutes until hot throughout, and the tops are golden brown. Bake larger mushrooms for about 30 minutes.
- Serve hot, sprinkled with fresh parsley.
Notes
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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