Old fashioned stuffed mushrooms

Old fashioned stuffed mushrooms accept a simple but flavorful and hearty filling and brand the perfect classic appetizer to serve at parties.

We all take some family classic recipes that we're pretty sure aren't specific just to our families, right?

I feel that way about my mom's classic southern deviled eggs, sugariness and spicy pecans, easy vegetable squares and my grandmother'due south chocolate bit brownies.

All of these come up straight from my mom or grandmother'due south handwritten notes that have been handed downward, but I have a feeling that very similar versions exist in many of your homes as well.

Nothing wrong with that at all, it gives us a shared history and shared food memories that are so special. ❤️

And I've got and then many more delicious archetype family recipes similar this to share with you!

You tin can sign upwardly for my gratis e-newsletter to get all of my new recipes delivered straight to your inbox so yous never miss a affair. I'll even transport you my free due east-cookbook, Salubrious Weeknight Dinners, as a thank y'all!

Today'due south recipe for old fashioned stuffed mushrooms is a family recipe I can remember from holiday parties when I was a kid.

And they are always a sure-fire winner!

They are the perfect bite-size app to enjoy while yous're chatting with friends and family unit and balancing a drink in the other hand.

They're tender, flavorful and tin be passed or gear up out on a tabular array.

Caveat though, since I know we all similar to try new things and get fancy with our food sometimes. This is non a funky sausage and cheese stuffing or a recipe using exotic mushrooms or difficult-to-find ingredients.

Nil at all wrong with those and y'all may very well see some other variations like this from me in the future. (Update: Check out these sausage stuffed mushrooms for a meaty version!) But this version today is the archetype.

We're using the mushroom stems as the filling. This is how many of our grandmothers fabricated them, and it'southward not only super upkeep-friendly, it reduces waste, too. (My grandmother grew upward in the Great Low and knew how to stretch a dollar and make her food work as hard for her as she did for it.)

But nosotros will non be missing out on season here, oh no!

These blimp mushrooms are meaty, savory and perfectly seasoned with the Parmesan cheese and dried herbs. They are hearty and filling, merely yet vegetarian, which makes them bully for a mixed oversupply.

(Check out this salubrious spinach dip for another veggie appetizer that would go great with these.)

These mushrooms are a party favorite and a keen archetype titbit to take in your back pocket.

OK, allow's get cooking.

Now, I've got some notes and tips coming up on how to make stuffed mushrooms. Just tryin' to be helpful.

If you want to jump on downward to the recipe, just scroll right on through the residual of the text. The recipe carte du jour is near the bottom of the folio, above the comments section.

Notes on making old fashioned stuffed mushrooms:

• Make sure to finely chop the mushrooms stems so that you'll have a minor plenty mixture to stuff back into the mushrooms.
• Also, don't just stuff a bit of filling into the mushroom cap. Be certain to pile information technology on and create rounded tops. You want lots of the delicious filling with each mushroom.
• The corporeality of filling fabricated here is enough to fill extra mushrooms. (The exact quantity will vary depending on how much stem your batch of mushrooms take.)
• I recommend buying 24 oz. worth of mushrooms. (Either get 1 16-ounce container and ane 8-ounce container of push mushrooms or 3 of the 8-ounce containers.)
• Make the filling using 20-25 of the mushrooms. And then stuff as many mushrooms as yous can with that filling. I tin can usually fill an additional 10-xv mushrooms.
• Plan to accept 2-3 stuffed mushrooms per guest. Some people may swallow more, others less. (It depends, too, on how many other appetizers you accept going.)

Pro tip: When you remove the baked mushrooms from the oven, dab the lesser of each one on a paper towel before you plate them. The mushrooms give off liquid every bit they melt, and this helps prevent your serving plate from getting a pool of liquid at the bottom.

Also, if y'all need to prep these in advance, that'south definitely do-able.

Here'due south the run-downwardly.

Make ahead tips for stuffed mushrooms:

– Y'all can brand stuffed mushrooms ahead of time and and then bake them when you are ready to serve.

– Gather the mushrooms completely. Place in a covered container in the refrigerator for upward to 2 days.

– Remove from the refrigerator as you preheat the oven.

– Bake the stuffed mushrooms for about 15 minutes, until warmed through and the mushroom caps are tender.

That'due south a super helpful way to go political party prepare with a petty less stress. Cause even the hostess wants to have fun and enjoy the party!

OK, permit's go to serving and so nosotros can enjoy these!

They are perfectly delicious on their own and I often serve them just as is. Yet, you could certainly finish them off with a scrap of garnish if y'all'd like.

Here are a few ideas to become you thinking.

Topping ideas for stuffed mushrooms:

• Chopped fresh parsley
• Chopped fresh chives
• Cooked, crumbled salary
• Pimientos
• Actress Parmesan cheese
• Dash of hot sauce

I hope you give this a endeavour for a party appetizer that never disappoints.

(You know, when we can take parties once more. 😂)

Savor!

XO,

Kathryn

P.S. You may also want to bank check out these crab melts for some other hot appetizer people go crazy for!

Prep Time xv minutes

Melt Time 8 minutes

Total Time 23 minutes

Ingredients

• 20-25 large white button mushrooms, plus extras (see notes)
• 2 tablespoons unsalted butter
• 1/2 cup apparently breadcrumbs
• i/ii cup grated Parmesan cheese
• one teaspoon dried parsley flakes
• 1 teaspoon dried dill weed
• 2 tablespoons fresh lemon juice
• 1 large egg, beaten
• Salt and black pepper

Optional toppings:

• Chopped fresh parsley, chopped fresh chives, cooked, crumbled bacon, pimientos, extra Parmesan cheese, dash of hot sauce

Instructions

1. Preheat the oven to 350.
2. Make clean the mushrooms. Cutting the pocket-sized rough end off of the stalk, leaving the remainder of the stalk to use for the recipe.
3. Remove the stems. (You want to pop them out cleanly as much every bit possible. Information technology helps to gently rock the stem and information technology'll release from the cavity. Don't worry if you split a mushroom or two as you lot exercise this.) Finely chop the stems.
4. Sprinkle the mushroom caps with a minor amount of salt and place on an ungreased blistering sheet.
5. Rut the butter in a medium pan over medium rut. Sauté the chopped mushroom stems for 3-4 minutes. Plow off heat.
6. Add together the breadcrumbs, Parmesan cheese, parsley, dill, lemon juice and a pinch of black pepper to the pan and stir well. Add the egg and stir until well combined.
7. Using a pocket-size spoon, stuff each mushroom and pile upwards some extra stuffing on the top of each cap, pressing it in so it adheres.
8. Bake the stuffed mushrooms at 350 for 6-8 minutes. When you remove them from the oven, blot the bottoms of the mushrooms on a paper towel to help blot some of the liquid they give off while blistering.
9. Add whatever desired toppings, serve immediately and enjoy!

Notes

Mushrooms: The amount of filling made hither is enough to fill extra mushrooms. (The exact quantity will vary, however, depending on how much stem your mushrooms have.) I recommend ownership 24 oz. worth of mushrooms. (Either go 1 16-ounce container and 1 eight-ounce container of button mushrooms or 3 of the eight-ounce containers.)

Brand the filling using stems from about twenty-25 of the mushrooms. And then stuff every bit many mushrooms as you tin with the filling. I can normally fill an additional 10-15 mushrooms.

Brand ahead tips: You can make stuffed mushrooms ahead of time and then bake them when you are ready to serve. Get together the mushrooms completely. Identify in a covered container in the refrigerator for upwardly to 2 days. Remove from the refrigerator as you preheat the oven. Bake the blimp mushrooms for nearly 15 minutes, until warmed through and mushrooms are tender.

Diet Data:

Yield:

12

Serving Size:

two-3 stuffed mushrooms
Amount Per Serving: Calories: 67 Total Fatty: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 24mg Sodium: 164mg Carbohydrates: 6g Fiber: 1g Saccharide: 1g Protein: 3g

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Source: https://www.familyfoodonthetable.com/old-fashioned-stuffed-mushrooms/

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