Old fashioned stuffed mushrooms
Old fashioned stuffed mushrooms have a simple but flavorful and hearty filling and make the perfect classic appetizer to serve at parties.
Yield: 30 -40 stuffed mushrooms
Ingredients
- 20-25 large white button mushrooms, plus extras (see notes)
- 2 tablespoons unsalted butter
- ½ cup plain breadcrumbs
- ½ cup grated Parmesan cheese
- 1 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
- Preheat the oven to 350.
- Clean the mushrooms. Cut the small rough end off of the stem, leaving the remainder of the stem to use for the recipe.
- Remove the stems. (You want to pop them out cleanly as much as possible. It helps to gently rock the stem and it’ll release from the cavity. Don’t worry if you split a mushroom or two as you do this.) Finely chop the stems.
- Sprinkle the mushroom caps with a small amount of salt and place on an ungreased baking sheet.
- Heat the butter in a medium pan over medium heat. Sauté the chopped mushroom stems for 3-4 minutes. Turn off heat.
- Add 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.
- Using a small spoon, stuff each mushroom and pile up some extra stuffing on the top of each cap, pressing it in so it adheres.
- 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 absorb some of the liquid they give off while baking.
- Add any desired toppings, serve immediately and enjoy!
Notes
Mushrooms: The amount of filling made here is enough to fill extra mushrooms. (The exact quantity will vary, however, depending on how much stem your mushrooms have.) I recommend buying 24 oz. worth of mushrooms. (Either get 1 16-ounce container and 1 8-ounce container of button mushrooms or 3 of the 8-ounce containers.)
Make the filling using stems from about 20-25 of the mushrooms. Then stuff as many mushrooms as you can with the filling. I can usually fill an additional 10-15 mushrooms.
Make ahead tips: You can make stuffed mushrooms ahead of time and then bake them when you are ready to serve. Assemble the mushrooms completely. Place in a covered container in the refrigerator for up to 2 days. Remove from the refrigerator as you preheat the oven. Bake the stuffed mushrooms for about 15 minutes, until warmed through and mushrooms are tender.
Nutrition
Serving: 2-3 stuffed mushrooms | Calories: 67kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 164mg | Fiber: 1g | Sugar: 1g
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