Don’t let the simple ingredients fool you - these stuffed mushrooms are anything but ordinary. You get a combination of sweetness from the onions and saltiness from the cheese, all tossed in buttery breadcrumbs which are packed into each cap. The perfect bite-sized appetizer for any gathering.
Everytime I make these stuffed mushrooms, people swarm around the table and shamelessly pile them onto their plate. The ingredients are nothing fancy and one of them is the stems from the mushrooms diced fine. It’s the preparation that makes this simple appetizer turn into something special. It’s called patience.
The key to perfectly stuffed mushrooms...
First, you need to finely dice the onions and the mushroom stems then sauté them in a large skillet. You want the onions to basically melt away and turn sweet and that happens when they’re slowly sauteed in butter. They should turn translucent and start to turn golden. This takes about 10 minutes on medium heat.
Once the onions and stems are softened and sweet, the garlic is added until it’s fragrance fills the air and coats your clothes, reminding anyone who comes near you that you’re a cook. It will definitely keep the vampires away too.
When the fragrance of garlic fills the air, you can remove the skillet from heat. It’s time to add the breadcrumbs and the Romano cheese. I add the breadcrumbs first to cool the pan a tiny bit and get it mixed in before mixing in the cheese. I use Romano cheese and it is saltier than Parmesan which is why I don’t salt until after it’s added. Season with salt and pepper to your taste.
Cleaning the mushrooms
As for cleaning the mushrooms, I wrote about that (really I was bitching about “chefs”) and you can read more about it in my Garlic Butter Mushrooms with Cognac and Tarragon post. Basically, I quickly rinse the mushrooms and whatever any chef tells you, they don’t absorb enough water that will destroy the texture as long as you quickly rinse them and pat them dry. Personally, I will never use a paper towel to wipe each mushroom because I feel it’s unnecessary and silly. I mean who has that time? I’ve been doing it my way for as long as I’ve been cooking and no one has complained.
Pack it in there baby. Pack it in good.
Stuff each mushroom. I mean really pack it in there. You want a mound of stuffing in each cap. I use a teaspoon and after piling it on, I use the curve of the spoon to form a mound. You may have stuffing leftover. I just eat it. If my son is helping me, then I share. It’s good as is.
These stuffed mushrooms are even better when prepped ahead.
Yes, they're even better when they sit in the fridge. Place them in the fridge loosely wrapped to allow moisture to escape. If you cover them in plastic wrap, cut some slits in the wrap. I’ve found placing them in the fridge dries up the mushrooms a bit and delivers an incredible texture after they’re cooked. There's no separation of mushroom and stuffing and it's a beautiful thing. Therefore, make these ahead and keep them in the fridge for up to 5 days. I've done it for a week and they were still incredible.
Bake them for about 15 - 20 minutes in a 400 degree oven. I sometimes use my toaster oven and do it in batches that way there’s always some hot stuffed mushrooms coming out to serve the vultures.
This makes a perfect appetizer for any gathering. I believe I already stated that, right?
Love mushrooms? Try:
- Garlic butter mushrooms with cognac and tarragon
- Incredibly delicious chicken and mushrooms
- Caramelized onion stuffed mushrooms
- Tony’s sauteed mushrooms
- Julia’s mushroom risotto
Life is too short for mediocre food.
Stuffed Mushrooms
Print Recipe Pin RecipeIngredients
- 1 ½ pounds white mushrooms cleaned, stems removed
- stems from mushrooms finely diced
- 1 sweet onion finely diced (about 1 cup)
- 2 garlic cloves minced
- 8 tablespoons butter
- ½ cup breadcrumbs*
- 1 cup grated Romano cheese**
- Kosher salt
- Pepper
Instructions
- Preheat oven 400°.
- Melt the butter in a large skillet over medium heat. Sauté the stems and onions until the onions are softened and translucent. This should take about 10 minutes.
- Stir in garlic and sauté until fragrant. Remove from heat.
- Stir in breadcrumbs and Romano. Season with salt and pepper. The cheese is salty so make sure you taste first then salt.
- Stuff the mushrooms with the filling. I use a teaspoon to fill each cap then pile more on top using the spoon to form a mound.
- Place on a parchment or foil lined baking sheet.
- Bake for 15 to 20 minutes until the tops are golden.
Notes
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