Growing up I hated mushrooms. I still do in the “Raw” form. I will remove raw mushrooms from salads or pizza ever time. But if they are cooked right, mushrooms can be oh so delicious. Ironically, even though I hated mushrooms, it was one of the first dishes I remember making for my family over & over when I was 13 and employed as our family’s personal chef for $5 a day. (before child labor laws existed) Every time we went out to eat they would order Stuffed Mushrooms so I started making them at home.. They loved them so much that it quickly became a favorite.
Granted, I have stepped it up from the standard “stuffed mushroom recipe” from 20 years ago..and since then, have made over 100 stuffed mushroom versions. You can add any “filling” you would like. These will work for meat lovers to vegetarians. You can even make vegan versions with vegan cheese or omit the cheese for something else.
Yet Another dish that is easy to TaylorMake. Stuff them with ??? Use your imagination..
Here are a few creative suggestions:
crab & spinach
prosciutto & parmesan
sausage & cheese
Buffalo Chicken topped with Bleu Cheese
BBQ pulled pork & cheddar cheese
Pesto stuffed mushroom
Bacon & Cheese
Goat cheese & roasted veggies
Feta, artichokes & olives
more ideas: toss some couscous, risotto, or quinoa with fresh herbs, lemon juice then stuff mushrooms with a healthy grain. I would still add cheese on top but that’s just me.
Caprese Stuffed Mushrooms
- 2 tbsp Olive Oil
- 1/2 Onion, Finely Diced
- 2 cloves Garlic, Finely Minced
- 8 oz cream cheese Use room temp cream cheese or Melt in microwave for a few seconds to soften
- 2 tbsp, sundried tomato chopped
- 2 tablespoons chopped fresh basil leaves
- 1/4 cup Italian-style dried bread crumbs
- 1/2 cup Mozzarella cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Kosher or sea Salt and freshly ground black pepper
- 28 large mushrooms, stemmed
- 1/4 c panko for topping
- Preheat the oven to 425 degrees F.
- Wipe each mushroom, remove stems and lay mushrooms in a single layer face down on a baking sheet. Bake 425* for 5-7 min until juices start coming out.
- While your mushrooms are roasting, make the stuffing.
- Heat olive oil in a pan and add onions & garlic. Sauté until tender. Set aside.
- To a large bowl add cream cheese. Stir in the onions & garlic, sundried tomato, basil, breadcrumbs, mozzarella, garlic powder, onion powder, salt & pepper. Mixture should be very thick.
- Turn the mushroom over and shake to drain excess liquid. Using a little spoon, fill each mushroom cap with a generous amount of stuffing and arrange on a baking sheet, right side up this time. Sprinkle panko over the top of each mushroom. Bake until the filling is bubbly, heated through and golden brown on top, about 10-15 minutes.
- Garnish with fresh basil
Some people like the stems - Feel free to saute the mushrooms stems along with the onions & garlic to add more mushroom flavor & texture.
TaylorMade Market - Andrea Taylor
A super simple, quick & easy appetizer that impresses every time.
I would love to hear what you stuff your mushrooms with….