By: Wendy Kalen
Stuffed mushrooms are a perennial favourite on the party scene. Here’s a basic recipe plus a few other flavourful twists. Check out the tips to change out ingredients and make your own original recipe. Just swap out or add and you’ve got a new flavour sensation!
Basic Stuffed Mushrooms
Serves: About 4 (4 mushrooms per serving)
Prep time: 15 minutes
Cook time: 25 minutes
This delicious recipe is based on a 285-gram (10-ounce) package of mushrooms. It is easily increased to be able to serve more guests.
285 grams (10 ounces) button mushrooms
30 mL (2 tbsp) butter (plus more for greasing pan)
1 slice white bread, toasted, or 50 mL (1/4 cup) Panko bread crumbs
30 grams (1 ounce) Parmesan cheese
2 cloves garlic
30 mL (2 tbsp) parsley
1 mL (1/4 tsp) salt
1 mL (1/4 tsp) ground pepper
- Line a cookie sheet with foil and grease the foil. Preheat oven to 180 C (350 F). Remove and reserve mushroom stems
- Bake the mushroom caps for 5 minutes until they give up their liquid. Remove the caps, drain and reserve
- By hand or with a food processor fitted with the blade, pulse the mushroom stems until finely chopped; remove and reserve. In the processor, pulse the bread, cheese, garlic, parsley, salt and pepper until finely chopped; reserve
- In a skillet over medium high heat, melt the butter. Add the mushroom stems and cook, stirring often until they give up their liquid, about 2 minutes; cool
- Add the reserved bread mixture to the cooked stems, mixing to combine
- Divide mushroom filling evenly among the caps. Bake until mushroom cap is tender, about 15-20 minutes
There is leeway in the amount of stuff you can put in a mushroom cap, so if you’re not sure measurements are exact, no worries.
- Any mushroom with an edible stem may be used in place of button mushrooms.
- In place of the butter, a meat that gives off about that much fat may be used instead. Try some of the interesting flavoured sausages that are available.
- Any bread may be used in place of the white bread.
- Other cheeses, such as cream cheese, Swiss, feta, goat and mozzarella can be swapped out for the Parmesan. Or they can be used in combination with it.
- Other herbs can be used instead of the parsley. If you are using dried instead of fresh, then cut the amount to 10 mL (2 tsp).
- Feel free to add up to 50 mL (1/4 cup) of other things that you think would be delicious. Nuts, dried fruits, celery, fennel bulb and carrots are just a few foods that come to mind.