Classic Stuffed Mushrooms

Classic Stuffed Mushrooms

No better appetizer or side dish than classic stuffed mushrooms.

These mushrooms were a staple at our Sunday dinners when I was growing up–we all loved them, that is when we got to eat them!!!  My mom had the old Magic Chef Chateau range (a hot number in the early 1960s) which had a main oven and a glass-doored upper oven at eye level.  Well, she’d make the mushrooms then stick them in the upper oven to stay warm when she had to make a Yorkshire pudding in the OTHER oven, and often she’d forget they were there–and remember after we finished eating.  BUT when we got to eat them, they were just about the best thing ever.

Good as a side or appetizer

This recipe is pretty classic and simple.  Of course you can add anything you like to the basic soft breadcrumb stuffing. Get fancy!  These lend themselves to it.  Maybe some Parmesan or Asiago cheese would make good additions. Probably any meat or seafood would be good too.  But just as they are, they are great!

Basic recipe lends itself to many variations and additions

They work as a side dish as well as an appetizer for any party you host.  The recipe just calls for generic “white mushrooms,” but any will really do and if you made them with giant portabella caps, this would be pretty much a complete meal.  I used baby bellas here because they were on sale!

Classic Stuffed Mushrooms

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Judith Hannemann

Serves: 10 mushrooms

Ingredients

• 2 cups soft breadcrumbs (about 4 slices white bread)
• 2 tbs finely chopped onion
• 1 tsp minced fresh thyme -OR- ¼ tsp dehydrated
• 1 tbs parsley
• 1 tsp salt
• ¼ tsp white pepper
• 10 large-sized mushrooms (about 2-inches diameter)
• 6 tbs butter
• 1 tbs olive oil

Instructions

1. Preheat oven to 400 degrees F. Drizzle the olive oil in a shallow baking pan--I used a 1.5 qt baking dish for this amount of mushrooms.
2. Remove any dirt from the mushrooms. Carefully remove the stems and mince them finely.
3. In a large skillet, melt butter over medium heat. Add the onion and minced mushroom stems. Saute for about 5 minutes.
4. Place breadcrumbs in a medium bowl. Add salt, pepper, parsley and thyme; toss. Add the entire contents of the skillet, mushrooms, onions and the melted butter to the breadcrumb mixture. Toss well, making sure the breadcrumbs are well coated with the butter.
5. Place approximately 2 tbs of breadcrumb mixture in each mushroom cap. Mold stuffing into a mound with palm of hand, slightly compacting the stuffing. I used a drop cookie utensil. It looks like a small ice cream scoop.
6. Place mushrooms in prepared baking pan and bake for 15-20 minutes.
7. May be used as a side dish or a hot appetizer. Serve immediately.
8. Makes 10 stuffed mushrooms.

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Classic Stuffed Mushrooms

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