Stuffed Mushroom Caps
One of my favourite foods is mushrooms; they’re super simple to cook with and lend such a beautiful flavour. As a child, my British mum loved to do a “fry-up” each weekend, which simply HAD to include fried onions and mushrooms. It wasn’t until I was older and began eating outside of our home that I discovered mushrooms as an appetizer. My favourite of all time is stuffed mushrooms.
I can remember when I first met my husband, how impressed I was with his mom and her partner’s cooking. Each meal, we would gather in the kitchen for appetizers as they cooked around us all. This practice has extended to our home, with each gathering, we have people surround our island munching on the apps while we all chat. Thank goodness for open-concept spaces!
Stuffed mushrooms are so impressive; with the first bite comes a burst of flavour, yet they’re simple to make. The base ingredients for stuffed mushrooms are straightforward: you need mushrooms, cheese, and whatever flavours you enjoy, like onions and garlic. Here is my easy stuffed mushroom recipe, but remember, you can substitute or add whatever you’d like to the filling.
Why You’ll Love This Recipe
If you’re a fan of delicious appetizers that are both elegant and uncomplicated, this stuffed mushroom recipe is for you. The combination of creamy cheese, aromatic garlic, and a hint of spice makes every bite a delight. Plus, they are perfect for any occasion, from casual gatherings to festive parties.
Kitchen Equipment You’ll Need
- Baking sheet
- Large skillet
- Small spoon
- Paper towels
Ingredients:
- 12 whole fresh mushrooms
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Step-by-step Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a baking sheet with cooking spray.
- Clean the mushrooms using a damp paper towel. Carefully break off the stems and chop them extremely fine, discarding any tough ends.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped mushroom stems to the skillet. Fry until any moisture has evaporated, taking care not to burn the garlic. Set aside to cool.
- Once the garlic and mushroom mixture has cooled, stir in the cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper. The mixture should be very thick.
- Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the filled mushroom caps on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
Tips for Success
Ensure the cream cheese is softened before mixing to create a smoother filling. For an added crunch, top the stuffed mushrooms with breadcrumbs before baking.
Additional Tips and Variations
Feel free to experiment with the filling by adding cooked bacon pieces, chopped spinach, or sun-dried tomatoes. Adjust the spices to suit your taste, perhaps adding a pinch of herbs like thyme or oregano.
Nutritional Highlights (Per Serving)
- Calories: Approximately 110
- Protein: 4g
- Fat: 9g
- Carbohydrates: 3g
- Fiber: 1g
Frequently Asked Questions (FAQ)
Can I prepare stuffed mushrooms in advance?
Yes, you can prepare them a day ahead. Simply store them covered in the refrigerator and bake them when you’re ready to serve.
How do I store leftovers?
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven for the best texture.
Conclusion
These stuffed mushroom caps are not only easy to make but also a guaranteed crowd-pleaser. I invite you to try this recipe and bring a touch of gourmet flair to your next gathering. Don’t forget to share your experiences and any creative twists you add to the recipe. Enjoy!
