Easy Stuffed Mushrooms Recipe (2024)

FAQs

What temperature do you cook baked stuffed mushrooms? ›

Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom. Bake: Bake for 10 to 20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom.

If the stuffing is too dry add a bit more stock (it should be very moist). Stuff the mushrooms well and save any remaining stuffing. Place the stuffed mushrooms into a large baking dish and pour in the remaining chicken stock. Sprinkle no more than a ½ cup of the remaining stuffing mixture into the stock.

Whether you brush off the dirt with a damp towel or run them under cool water is up to you—the real issue is whether they've been sufficiently dried before they're prepared. Cooking damp mushrooms causes them to steam as the water evaporates. Steaming is what imparts a rubbery, chewy-in-the-bad-way texture.

Never salt the mushrooms before cooking. Salt draws out moisture and will therefore make them extremely mushy.

It will take around 15 minutes at a rolling boil to cook around ½ pound of medium sized mushrooms. You will know when they are cooked as your mushrooms will darken in colour and soften as the water begins to dissolve and then voila! Your mushrooms are now ready to be used in any dish you would like.

This will ensure that any little critters living in the mushroom find their way out. Add salt to the water you plan to wash the mushrooms with, making sure the salt dissolves in the water. Add the mushrooms to the water, and allow them to soak for 20 minutes.

Covering the mushrooms for the first few minutes of cooking helps them release their liquid and brown more quickly. Once uncovered, the liquid evaporates, and the mushrooms begin to brown.

You will see your mushrooms shrink slightly, and basting in their juices. Once roasted or until completely brown, take your mushrooms out of the oven and put them in a bowl. Don't forget to add the juices that came out to the bowl too for extra taste and voila!

Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes.

Thyme: spruce up your mid-week mushroom meals with a touch of thyme – be it risotto, a vegetable tart, a sauce or perhaps this delicious one-pan dinner of Eggs and Herbed Mushrooms. 3. Butter: give your mushrooms a crispy, golden finish with the help of a little butter for frying.

What spices go well with mushrooms? ›

The short answer is yes, but according to Rach, it's crucial that some parts of the stuffed mushroom recipe are done the day you plan to serve them for the best tasting results.

Embrace the Heat

In a hot pan, this water seeps out and then quickly evaporates, leaving the pan and mushrooms dry and ready to brown. When the pan is too cool, the water doesn't evaporate quickly, which leaves the mushrooms to steam or boil in their own juices.

To Make Ahead: Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 day. Reheat in a skillet until warm. To Freeze: Freezing may change the texture of sauteed mushrooms.

Not Washing Them Properly. Not washing mushrooms the right way can make them soggy, says Schmuck. "Certain kinds of mushrooms require washing but mushrooms soak up water quickly and become soggy," he says. "Always wash your mushrooms whole, never after cutting them.