STUFFED MUSHROOMS IN A SNAP
The basic version of filled mushrooms is the simplest to prepare, and it is also the tastiest, in my view!
SIMPLE CAN TIMES BE BETTER.
In other words, what’s the key to a delicious stuffed mushroom recipe? Just a few simple ingredients––no magic ingredient––are all needed to make these filled mushrooms!
Nonetheless, there are many mushroom stuffing options, including meat fillings and more chopped mushrooms.
To paraphrase ice cream, I’ve come to the same conclusion: no matter how many varieties you try, nothing beats nice vanilla!
Before beginning the cooking process, here’s a helpful hint for preparing these delicious filled mushrooms at home:
Cooking releases a lot of the moisture that’s in the mushrooms. The combination of the mushroom’s wetness and the buttery breadcrumb stuffing yields a perfectly cooked mushroom. Count on me for this!
- 12 oz. of medium-sized white mushrooms(340g)
- 6 tbsp. of salted butter (divided)
- ½ tsp. of onion powder
- ½ tsp. of garlic powder
- 1 tsp. of dried thyme
- ½ tsp. of paprika
- ¼ tsp. of salt (or to taste)
- ¾ cup of plain or seasoned breadcrumbs
- ⅓ cup of grated parmesan cheese
- 1 tbsp. of fresh parsley (finely chopped)
- Don’t use too much water to rinse the mushrooms; just enough to remove any dirt. Make sure they don’t get soggy.
- The mushroom stems should be carefully snapped (they should come off easily, or you can cut them). Make a veggie stir-fry, stock, lo mein, or an omelet with them! Including them in the filling could be one option; however, it would make the pillow excessively damp. To make these filled mushroom caps a success, choose a stuffing that is drier than normal.
- Cleanly lay the mushroom caps, cap side up, on a sheet pan after patting them dry with a paper towel.
- Add 6 tablespoons of butter to a pot and bring to a simmer. Remove the food from the oven or stovetop. Using a brush, lightly brush the mushroom caps with melted butter, then flip them over, so they’re on the bottom so they’re facing up.
- The oven should be preheated to 375°F. Make the stuffing as the oven is heating up. Butter should be properly incorporated with 1/2 teaspoon onion powder, 1/2 teaspoon granulated garlic, 1 teaspoon dried thyme, 1/2 teaspoon paprika, and 1/4 teaspoon salt. Mix in 3/4 cup plain or Italian breadcrumbs with a rubber spatula until all the breadcrumbs are drenched with butter. Use a rubber spatula. Add 1/3 cup grated parmesan cheese and 1 tablespoon finely chopped fresh parsley to the mixture and toss to incorporate.
- Stuff each mushroom cap with a spoonful of breadcrumb mixture, but don’t pack or compress the stuffing. Bake the mushrooms for 9-12 minutes. You should be able to pick up the mushrooms with your hands once they’ve been cooked. You don’t want them to be drooping and difficult to handle if you overcook them. Serve as soon as you can!