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The Ultimate Recipe for Classic Stuffed Mushrooms

Introduction

Stuffed mushrooms are a timeless appetizer, beloved for their savory filling encased in an earthy, tender mushroom cap. Tracing their roots back to European peasant cooking, they became a staple of American cocktail parties in the mid-20th century. This recipe offers a deeply satisfying, umami-rich filling—featuring a blend of herbs, Parmesan cheese, and breadcrumbs—that transforms humble fungi into an elegant, bite-sized delight. They are perfect for entertaining, game days, or a simple, sophisticated snack.

Ingredients

• Mushrooms: 24 medium Cremini or White Button mushrooms (approx. 450g / 1 pound)
• Olive Oil: 2 tablespoons (30 ml) plus extra for drizzling
• Garlic: 3 cloves, minced
• Shallot: 1 small, finely diced (approx. 50g / 1.7 oz)
• Mushroom Stems: Finely chopped (from the 24 mushrooms)
• Breadcrumbs: ½ cup Panko breadcrumbs (approx. 60g / 2 oz)
• Parmesan Cheese: ¼ cup freshly grated (approx. 25g / 0.9 oz)
• Fresh Parsley: 2 tablespoons, chopped
• Dried Thyme: ½ teaspoon
• Salt and Pepper: ½ teaspoon salt and ¼ teaspoon black pepper, or to taste
• Butter: 1 tablespoon (15g / 0.5 oz), melted (optional, for topping)

Step-by-step Preparation

1. Prepare the Mushrooms (10 minutes): Preheat your oven to 400°F (200°C). Gently wipe the mushrooms clean with a damp cloth. Carefully remove the stems and finely chop them; set the caps aside. Lightly brush the mushroom caps with olive oil and place them hollow-side up on a parchment-lined baking sheet.
2. Sauté the Filling Base (8 minutes): Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped shallot and sauté until softened (about 3 minutes). Add the minced garlic and the finely chopped mushroom stems. Cook until the moisture has evaporated and the mixture is fragrant and slightly browned (about 5 minutes). Remove from heat.
3. Mix the Stuffing (5 minutes): Transfer the sautéed mixture to a bowl. Add the Panko breadcrumbs, grated Parmesan cheese, fresh parsley, dried thyme, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together slightly. Tip: If the mixture seems too dry, add a teaspoon of olive oil or melted butter to bind it better.
4. Stuff and Bake (20-25 minutes): Using a small spoon or your fingers, generously mound the stuffing mixture into each mushroom cap. Press the filling down gently to ensure it stays in place. Drizzle a tiny amount of melted butter or olive oil over the top of the stuffed mushrooms for extra crispiness and color.
5. Finish and Serve: Bake for 20 to 25 minutes, or until the mushroom caps are tender and the stuffing is golden brown and crispy. Remove from the oven and let cool slightly before serving. Tip: A sprinkle of fresh parsley right before serving enhances the visual appeal.

Nutritional Information

Based on a serving size of four mushrooms, this recipe provides approximately 120-140 calories. Stuffed mushrooms are naturally low in fat and high in dietary fiber. Mushrooms are an excellent source of B vitamins, selenium, and copper, contributing to immune support and antioxidant defense. The Parmesan cheese adds a good source of protein and calcium.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm them in an oven preheated to 350°F (175°C) for 10-15 minutes until heated through and the top is crispy again. Avoid microwaving, as this can make the mushrooms soggy. Unbaked stuffed mushrooms can be prepared up to 24 hours in advance and stored covered in the fridge.

Conclusion

These classic stuffed mushrooms are guaranteed crowd-pleasers. For a delicious variation, consider adding finely crumbled Italian sausage or cream cheese to the stuffing mixture for a richer flavor profile. They pair wonderfully with a crisp white wine, such as Pinot Grigio, and serve beautifully alongside a charcuterie board or as a starter before a hearty pasta dish.

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