Stuffed mushrooms are a perfect finger food. They're easy to make, they feature flavourful ingredients, and they're extremely portable. The mushrooms can be stuffed ahead of time and then popped in the oven just before serving. Party hosts and guests alike love them!
Almost any type of mushroom can be used in this recipe. The important thing to consider is the size of the mushrooms. Large button mushrooms about 2 inches in diameter are perfect, as they're small enough to eat in one or two bites, yet large enough to hold the filling. To prepare the mushrooms for stuffing, clean them under cold running water, rubbing them gently with a soft cloth. Pull out the stem by wiggling it gently back and forth until it pops out. If there is any stem left in the cavity, remove it with a small, sharp knife. Reserve the stems to be included in the mushroom stuffing.
Stuffed mushrooms can be served as they are, straight out of the oven, or garnished with fresh chopped herbs, a sliver of black olive or roasted red pepper, or a small piece of pimento. When stuffing the mushrooms ahead of time, store them, lightly covered, in the refrigerator and add a couple of minutes to the baking time.
Traditional Stuffed Mushrooms
Ingredients:
- 24 large button mushrooms, cleaned and stems removed, reserving stems
- 2 tablespoons onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup unsalted butter
- 2 cups bread crumbs (white or whole wheat)
- juice from 1/2 lemon (about 1 tablespoon)
- 2 tablespoons dry sherry (or substitute apple juice)
- 2 teaspoons dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 3/4 cup freshly grated Parmesan cheese, divided
Directions:
- Preheat oven to 400 degrees Fahrenheit.
- Arrange mushrooms, cavity facing upwards, on a lightly greased baking sheet. Set aside. Finely chop the reserved mushroom stems. Heat a small frying pan over medium heat; melt butter and saute the mushroom stems, onion, and celery until soft, about 3 minutes.
- In a large mixing bowl, combine bread crumbs, lemon juice, sherry, parsley, garlic powder, salt, basil, oregano, pepper, and 1/2 cup Parmesan. Mix well. Add sauted vegetables and mix well to combine.
- Using a small spoon, stuff the prepared mushrooms. Bake in the preheated oven for about 12 minutes, or until stuffing is starting to brown. Remove mushrooms from the oven and sprinkle with remaining Parmesan cheese. Turn the oven to broil and return the mushrooms to the oven, until the cheese has browned nicely.
Serve warm from the oven. Makes 24 appetizers.
