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| 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.
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| 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!
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| 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
Ingredients
- 2 cups soft breadcrumbs about 4 slices white bread
- 2 tbsp finely chopped onion
- 1 tsp minced fresh thyme -OR- 1/4 tsp dehydrated
- 1 tbsp parsley
- 1 tsp salt
- 1/4 tsp white pepper
- 10 large-sized mushrooms about 2-inches diameter
- 6 tbsp butter
- 1 tbs olive oil
Instructions
- 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.
- Remove any dirt from the mushrooms. Carefully remove the stems and mince them finely.
- In a large skillet, melt butter over medium heat. Add the onion and minced mushroom stems. Saute for about 5 minutes.
- 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.
- 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.
- Place mushrooms in prepared baking pan and bake for 15-20 minutes.
- May be used as a side dish or a hot appetizer. Serve immediately.
Nutrition
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| Classic Stuffed Mushrooms |
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Tracy Cotton Pickin Cute says
These look so delicious! I can't wait to try making my own. I've only eaten them when dining out. Thanks for sharing the recipe. I found it on Lemon Tree Dwelling.
Judith Hanneman says
We always loved these Tracy! (when my mom didn't forget them LOL). You can add so much to make these special, or just keep them basic, which is totally delish!
Dina Felicetti says
Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on Kitchen Dreaming.com ! I hope to see you there! Pinned
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Judith Hanneman says
Always a pleasure to visit your party Dina!