Stuffed mushrooms are the ultimate crowd-pleasing appetizer that never fails to impress at gatherings. With their delightful garlicky crunch and rich flavors, these bite-sized treats will have your guests clamoring for more.
A Timeless Favorite: The Allure of Stuffed Mushrooms
I love serving this vintage stuffed mushrooms appetizer, which has been a staple at my gatherings from time to time. Made with fresh button mushrooms, these bites offer a delicious garlicky crunch that keeps everyone coming back for more. While I’ve experimented with various nuts and fillers over the years, I always gravitate back to the original recipe that features chopped walnuts and stuffing mix.
Utilizing Caps and Stems for Stuffed Mushrooms
What makes this stuffed mushrooms recipe special is using both the mushroom caps and stems, ensuring that no part goes to waste. The stems are transformed into a flavorful stuffing mixture that perfectly fills the upside-down caps. To remove the stems with ease, simply hold a mushroom by its cap with the stem pointing upward. Gently push the stem to the side, and it should pop right out! If you come across a particularly short stem, running a knife around the stem top can help dislodge it.
Chop the Stems for Stuffed Mushrooms
Once the stems are separated from the caps, set the caps aside and finely chop the stems to incorporate into the stuffing mixture.
Preparing the Stuffing Mixture
Sauté the chopped stems with walnuts, garlic, and a pinch of salt for a delicious base.
Enhancing Flavor: Brushing with Olive Oil
The next step involves brushing the insides and outsides of the mushroom caps with olive oil, allowing for even flavor and a hint of richness.
Binding the Ingredients for Stuffed Mushrooms
To bring everything together, combine the sautéed mushroom stems with the stuffing, egg, and cheese. The egg acts as a binder, ensuring the mixture holds together as you spoon it into the caps. Next, divide the delicious filling (eyeballing the portions) and generously pile it into the mushroom caps, allowing it to rise above the sides for an appealing presentation.
Baking to Perfection
Once stuffed, the mushrooms are ready for the oven. Bake them until they achieve a lovely golden brown color. Serving them warm is key to enhancing their flavor, making them truly irresistible. Enjoy this delightful appetizer that is sure to please your guests!
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Stuffed Mushrooms
Ingredients
- 1 ¼ pounds of large fresh whole white button mushrooms
- 2 tablespoons olive oil
- 3 tablespoons butter
- ½ cup walnuts, finely chopped
- 2 garlic cloves, minced (or 2 teaspoons minced garlic from jar)
- ¼ teaspoon salt
- ⅔ cup herb seasoned bagged stuffing (Pepperidge Farm used)
- ½ cup Italian cheese blend (a blend with any or all of the following: mozzarella, provolone, parmesan, asiago, and Romano cheeses)
- 1 large egg, beaten
Instructions
- Wash and dry mushrooms.
- Remove the stems from mushrooms by pushing the stems to the side to break them out. If stems are short, run a knife around the stem to cut it loose and then pull it out. Most mushroom stems break out easily, but take care not to break the caps.
- Finely chop the mushroom stems.
- Brush the mushroom caps on the outside and inside with olive oil. Use more oil if necessary. The mushrooms will absorb the oil.
- Preheat the oven to 350°F.
- In a skillet, melt the butter and add the mushroom stems, walnuts, garlic, and salt. Sauté for 3 to 4 minutes. Remove from the heat and transfer to a mixing bowl. Stir in the stuffing, crushing any large chunks.
- Add the cheese and egg and stir to combine.
- Spoon the mixture into the mushroom caps, packing it above the cap and patting it so that it sticks together.
- Bake for 13 to 15 minutes or until the mushrooms are lightly browned. Serve warm.