Introducing a flavor-packed delight that’s sure to steal the spotlight at your dinner table – Stuffed Portobello Mushrooms! Bursting with savory goodness and a hint of earthy aroma, these mushrooms are a simple and easy to cook. Whether you’re entertaining guests or simply craving a wholesome meal, these Stuffed Mushrooms are a winner every time.
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Why This Recipe Works
- Savory Delight: This Stuffed Mushrooms recipe offer a savory and satisfying flavor experience, with each bite bursting with delicious fillings and tender mushroom goodness.
- Versatile Appetizer: Whether served as an elegant appetizer for gatherings or as a tasty snack for yourself, Stuffed Mushrooms are versatile and sure to impress any palate.
- Simple to Make: With just a few ingredients and easy preparation steps, Stuffed Mushrooms are a quick and hassle-free dish that delivers big on taste and presentation.
🥘 Ingredients
- Large Brown Mushrooms: Savory mushrooms that form the perfect base for stuffing.
- Olive Oil: Used to sauté ingredients and add richness to the stuffing.
- Onion: Adds a sweet and savory flavor to the stuffing mixture.
- Garlic: Provides a robust, aromatic flavor essential for the stuffing.
- Walnuts: Adds a crunchy texture and nutty taste to the stuffing.
- Dried Tomatoes: Contributes a tangy and slightly sweet flavor to the stuffing.
- Parsley: Adds a pop of color and a fresh, earthy flavor.
- Salt: Enhances and balances the flavors of the stuffing.
- Black Pepper: Adds a mild heat and depth of flavor to the stuffing.
- Additional Parsley: Extra fresh herb to garnish and enhance the flavor.
- Garlic: Adds a pungent, aromatic flavor to the garnish.
- Lemon Zest: Provides a bright, citrusy aroma and flavor to the garnish.
- Red Wine Vinegar: Adds acidity and complexity to the garnish.
- Olive Oil: Used to create a rich and flavorful garnish.
- A Pinch of Salt and Black Pepper: Enhances the overall taste of the garnish.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Spicy & Bold! Mix in diced jalapeños and sprinkle red pepper flakes on top for that perfect kick.
- Creamy & Herby! Stir in cream cheese, thyme, and rosemary for a rich, flavorful filling—bonus points for a balsamic drizzle after baking!
- Veggie-Packed Goodness! Ditch the meat and stuff mushrooms with sautéed spinach, garlic, breadcrumbs, and crumbled feta for a savory vegetarian bite.
- Cheese Lover’s Dream! Blend mozzarella and parmesan into the mix, then top with fresh basil for an extra cheesy, melty bite.
- Vegan Twist! Swap the cheese for dairy-free alternatives and fill with a mix of sautéed veggies, garlic, and nutritional yeast for that umami-packed flavor!
🔪How To Make Stuffed Mushrooms?
Step One: Clean the portobello mushrooms by wiping them with damp paper towel, remove stems, and finely chop them.
Step Two: Preheat a saucepan, sauté onion and garlic until soft. Add chopped mushroom stems and cook for 3-4 minutes.
Step Three: Transfer sautéed mixture to a bowl, add walnuts, sun-dried tomatoes, parsley, salt, and pepper.
Step Four: Combine the filling thoroughly.
Step Five: Stuff each mushroom cap with the mixture and place on a baking sheet. Preheat oven to 350º F, bake stuffed mushrooms for 15 minutes until golden brown.
Step Six: Mix chopped parsley in a separate bowl for dressing. Serve the baked stuffed mushrooms with the parsley dressing for a flavorful dish.
👩🍳 Expert Tips
- Control Heat for Perfect Sautéing: Maintain medium heat while sautéing onions and garlic to avoid burning and achieve a soft, translucent texture crucial for flavor development.
- Soak Sun-Dried Tomatoes for Moisture: If your sun-dried tomatoes are dry, soak them in warm water for a few minutes to rehydrate them, making them plump, juicy, and bursting with flavor.
- Rest Before Serving: Allow the stuffed mushrooms to rest for a few minutes after baking. This step helps the flavors meld together and prevents the filling from falling apart when served, resulting in a more enjoyable eating experience.
💭 FAQs
To avoid soggy stuffed mushrooms, it's essential to remove excess moisture from both the mushroom caps and the filling. Begin by gently wiping the mushroom caps with a damp paper towel instead of rinsing them under water, as they can absorb moisture. After removing the stems, finely chop them and sauté with garlic and seasonings until the moisture evaporates. Allow the mixture to cool before combining it with other filling ingredients. Additionally, chilling the filling before stuffing helps it hold together better during baking.
While white button mushrooms are commonly used, cremini (baby bella) mushrooms are often preferred for their deeper flavor and slightly larger size, which allows for more filling. Portobello mushrooms can also be used for a heartier option, but their larger size may require adjusting cooking times. Choose mushrooms that are firm, unblemished, and have a fresh aroma.
Yes, you can prepare stuffed mushrooms ahead of time. Assemble the mushrooms up to 12 hours before baking by storing them in the refrigerator in an airtight container. When ready to bake, you may need to add a few extra minutes to the cooking time since they'll be chilled.
Stuffed mushroom fillings are highly versatile and can be customized to suit your taste. Common ingredients include cream cheese, Parmesan, garlic, herbs, and breadcrumbs. For added flavor, consider incorporating cooked sausage, crab meat, spinach, artichoke hearts, or different types of cheese like goat or cheddar. Nuts such as pecans or walnuts can add a delightful crunch. Feel free to experiment with various combinations to create your perfect stuffed mushroom.
Place leftover stuffed mushrooms in an airtight container and chill in the fridge for up to 4-5 days. Transfer stuffed mushrooms to a freezer-safe bag or container and freeze for up to 3 months. Defrost stuffed mushrooms in the refrigerator overnight.
🧂Serving Suggestions
Here are some of the best sides to serve with Stuffed Mushrooms:
- Grilled Steak: Serve the stuffed portobello mushrooms alongside Grilled Steak for a hearty and satisfying meal. The rich flavor of the steak pairs well with the earthiness of the mushrooms.
- Herb-Roasted Chicken: Herb Roasted Chicken is another excellent option to serve with stuffed portobello mushrooms. The juicy chicken complements the savory flavors of the mushrooms.
- Baked Salmon: Baked Salmon seasoned with with flavor makes a delicious and healthy accompaniment to stuffed portobello mushrooms. The light, flaky texture of the salmon contrasts nicely with the hearty mushrooms.
- Garlic Mashed Potatoes: Creamy Garlic Mashed Potatoes are a classic side dish that pairs well with stuffed portobello mushrooms. The creamy texture and garlicky flavor complement the mushrooms beautifully.
- Beetroot Feta Salad: Serve a simple Feta Beet Salad with a light vinaigrette dressing alongside this stuffed mushroom recipe. The freshness of the salad provides a nice contrast to the richness of the mushrooms.
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Best Stuffed Mushrooms
Ingredients
- 12 Large Brown Mushrooms
- 2 tablespoon Olive Oil
- 1 Onion
- 1 teaspoon Garlic
- 2 tablespoon Walnuts
- 2 tablespoon Dried Tomatoes
- tablespoon Parsley
- tablespoon Salt Pinch
- pinch Black Pepper
- 3 tablespoon Parsley
- 1 Garlic
- 1 teaspoon Lemon Zest
- 1 teaspoon Red Wine Vinegar
- 5 Tablespoon Olive Oil
- pinch Salt
- pinch Pepper
Instructions
- Clean the portobello mushrooms by wiping them with damp paper towel, remove stems, and finely chop them.
- Preheat a saucepan, sauté onion and garlic until soft. Add chopped mushroom stems and cook for 3-4 minutes.
- Transfer sautéed mixture to a bowl, add walnuts, sun-dried tomatoes, parsley, salt, and pepper. Combine thoroughly.
- Stuff each mushroom cap with the mixture and place on a baking sheet.
- Preheat oven to 350º F, bake stuffed mushrooms for 15 minutes until golden brown.
- Mix chopped parsley in a separate bowl for dressing.
- Serve the baked stuffed mushrooms with the parsley dressing for a flavorful dish.
