Gourmet Stuffed Cremini Mushrooms
These decadent stuffed cremini mushrooms make for a delightful appetizer or side dish that can be enjoyed hot or at room temperature. Infused with a savory blend of scallions, bell peppers, and the earthiness of finely chopped mushroom stems, each mushroom cap is filled generously and baked to golden perfection. The balance of buttery richness and the option to enhance with a drizzle of extra virgin olive oil delivers an unparalleled flavor experience. For a modern twist, consider adding a splash of balsamic vinegar as the vegetables cook, brightening the palate. These stuffed mushrooms hold true to Italian-American tradition while also inviting contemporary flair. Perfect for gatherings, they are sure to impress your guests!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Cremini mushrooms
24 (Caps about 1-1/2 inches in diameter; stems removed and finely chopped)
Extra virgin olive oil
2 tablespoons (Plus more for drizzling on top)
Scallion
1/2 cup (Finely chopped)
Bell pepper
1/2 cup (Finely chopped)
Coarse breadcrumbs
1/2 cup (Unseasoned)
Grated Parmigiano-Reggiano cheese
1/2 cup (Freshly grated)
Fresh Italian parsley
1/4 cup (Finely chopped)
Salt
To taste
Fresh ground black pepper
To taste
Unsalted butter
4 tablespoons (Divided; for greasing and dotting)
Chicken stock or vegetable stock
1/2 cup
Dry white wine
1/4 cup (Optional)
Instructions
1
Preheat your oven to 425°F (220°C). Carefully remove the stems from the cremini mushrooms and finely chop them.
2
In a medium skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Once the oil is heated, add the chopped scallions and cook until they are wilted, about 1 minute.
3
Stir in the finely chopped bell pepper and the mushroom stems, cooking until tender, roughly 3 minutes. Remove the skillet from heat and allow the mixture to cool.
4
In a large mixing bowl, combine the coarse breadcrumbs, grated Parmigiano-Reggiano cheese, 2 tablespoons of chopped parsley, and the sautéed vegetable mixture. Season with salt and fresh ground black pepper to taste. Mix the ingredients thoroughly until well combined.
5
Fill each mushroom cap with the prepared filling, pressing it down with a teaspoon for an even consistency.
6
Grease a low-sided baking pan (12 x 18 inches) using 2 tablespoons of unsalted butter. Arrange the stuffed mushrooms side by side in the pan.
7
Dot each stuffed mushroom with about 1/4 teaspoon of the remaining 2 tablespoons of butter. Pour the chicken or vegetable stock and, if desired, the white wine into the pan. Optionally, drizzle the tops of the mushrooms with extra virgin olive oil.
8
Bake in the preheated oven until the mushrooms are tender and the breadcrumbs have turned a golden brown, approximately 20 minutes.
9
Once baked, transfer the mushrooms to a warmed serving platter or individual plates. Pour any remaining pan juices into a small saucepan and bring to a boil over medium heat. Let it boil for 1-2 minutes until slightly thickened.
10
Spoon the reduced pan juices over the stuffed mushrooms and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Stuffed Cremini Mushrooms?
These are mushroom caps filled with a savory blend of scallions, bell peppers, chopped mushroom stems, breadcrumbs, and Parmigiano-Reggiano cheese, then baked to golden perfection.
How many mushrooms do I need for this recipe?
The recipe calls for 24 cremini mushrooms with caps approximately 1-1/2 inches in diameter.
What temperature should the oven be set to?
Preheat your oven to 425°F (220°C) for baking these mushrooms.
Can I use a different type of mushroom?
While cremini mushrooms are recommended for their earthiness, white button mushrooms can be used as a substitute.
Is this recipe vegetarian?
Yes, the recipe is vegetarian if you choose to use vegetable stock instead of chicken stock.
What should I do with the mushroom stems?
Do not discard them; remove them from the caps, chop them finely, and sauté them to include in the filling.
What kind of cheese is used in the stuffing?
The recipe uses freshly grated Parmigiano-Reggiano cheese.
What type of breadcrumbs are best for this recipe?
Coarse, unseasoned breadcrumbs provide the best texture for the mushroom filling.
How long do the mushrooms need to bake?
They should bake for approximately 20 minutes until the mushrooms are tender and the tops are golden brown.
Do I need to add liquid to the baking pan?
Yes, pour 1/2 cup of chicken or vegetable stock and an optional 1/4 cup of dry white wine into the pan before baking.
What can I do with the leftover pan juices?
Transfer the juices to a saucepan, boil for 1-2 minutes until slightly thickened, and spoon them over the mushrooms before serving.
Can these be prepared ahead of time?
Yes, you can stuff the mushrooms in advance and keep them refrigerated until you are ready to bake.
How do I serve these mushrooms?
They can be served hot or at room temperature as an appetizer or a side dish.
Can I make this recipe gluten-free?
Yes, simply substitute the coarse breadcrumbs with a gluten-free breadcrumb alternative.
Is the white wine mandatory?
No, the dry white wine is optional; you can use only stock if you prefer.
What size baking pan should I use?
A low-sided baking pan measuring 12 x 18 inches is recommended.
Can I add balsamic vinegar to the recipe?
Yes, adding a splash of balsamic vinegar while the vegetables cook can brighten the flavor of the dish.
What type of oil is used for sautéing?
Extra virgin olive oil is used for sautéing the vegetables and can also be drizzled over the tops.
How do I prevent the mushrooms from being dry?
Dotting each mushroom with butter and adding stock to the pan ensures they stay moist during baking.
Should I use fresh or dried parsley?
The recipe specifies 1/4 cup of finely chopped fresh Italian parsley for the best flavor.
What color bell pepper works best?
Any color bell pepper works, but finely chopped bell peppers add both flavor and color to the stuffing.
How many people does this recipe serve?
With 24 mushrooms, it serves approximately 6-8 people as an appetizer.
What is the Italian-American connection?
These stuffed mushrooms are a staple of Italian-American tradition, often served at gatherings and holidays.
Can I use salted butter?
The recipe calls for unsalted butter, but if you use salted, reduce the amount of additional salt added to the filling.
How do I chop the scallions?
The scallions should be finely chopped; you will need about 1/2 cup for the filling.
Can I add garlic to the filling?
While not in the original list, finely minced garlic would make a delicious addition to the sautéed vegetable mixture.
What should the consistency of the filling be?
The filling should be well-combined and moist enough to be pressed into the caps with a teaspoon.
How do I grease the baking pan?
Use 2 tablespoons of unsalted butter to grease the bottom of the 12 x 18 inch pan.
How do I know when the mushrooms are done?
The mushrooms will be tender to the touch, and the breadcrumb topping will have a golden-brown color.
Can I freeze leftovers?
While they are best fresh, you can freeze them in an airtight container, though the texture of the mushroom may change slightly upon thawing.