Stuffed Mushrooms is one of the more ubiquitous hor devours out there. They are everywhere, from nicely catered parties to the frozen prepared foods aisle in the grocery store. Unfortunately I’ve found that the quality can really vary and so I generally stay away when the tray comes on by to avoid an unpleasant surprise. Well, in this video, I’m going to show you a recipe for stuffed mushrooms that is easy, healthy, and of course, super tasty. The stuffing I use is all vegetarian, but the techniques I show you will work just as well with sausage, bacon, or just about any meat you want to use. These stuffed mushrooms make a great appetizer for an intimate dinner, or you can make a bunch (most of the work ahead of time) for a party. I hope you enjoy them as much as I do.
Recipe Overview & Keys to Success
To make the best Stuffed Mushrooms try to make sure you do the following:
- The biggest issue I have with stuffed mushrooms is the mushroom itself being under cooked. They are pretty dense, and have a lot of water content…and generally need more cooking than the stuffing itself. I pre-cook the mushrooms for about 20 minutes before stuffing them, and then cook them again once stuffed. The result…are perfectly cooked mushrooms that have a nice texture and great flavor - rather than being undercooked and watery.
- Taste the stuffing before actually stuffing all the mushrooms & cooking them. That will enable you to adjust the seasoning and flavors, before you spend all the time making them and find out only too late that you need an adjustment
- Drizzle just a touch of olive oil over the top of each mushroom, and end the cooking time with 3 – 5 minutes under the broiler to get a nice crunchy top that will provide a texture contrast with the rest of the soft mushroom.
- 10 crimini mushrooms
- 1 small shallot diced
- 1 clove garlic diced
- 1 teaspoon chopped tarragon
- 2 tablespoons grated parmesan cheese
- 2 tablespoons bread crumbs
- 2 tablespoons pine nuts
- Olive oil
- Remove the stems from the mushrooms, and using a spoon scrap out the gills; discard the gills but keep the stems
- Place 8 of the mushrooms caps into an oven proof pan, coat lightly with olive oil, and roast in a 350 degree oven for ~20 minutes
- While the mushrooms roast, finely dice up the stems along with 2 whole mushrooms
- Saute the diced mushrooms over medium high heat in olive oil, and season with salt and pepper
- Once the mushrooms are slightly browned, add the tarragon, garlic and shallot and sauté over medium heat until the shallot is soft
- Remove from the heat and place the stuffing in a holding bowl
- Remove the mushroom caps from the oven, much of the water will have come out of the mushrooms; drain that water (into the stuffing if you'd like - just make sure the stuffing is moist, not wet), and set the mushroom caps aside to cool
- To the stuffing, add the parmesan cheese, bread crumbs, and pine nuts and stir to combine
- Taste the seasoning, and add salt and pepper if needed
- Spoon the stuffing into the mushroom caps, and then top each cap with a touch more parmesan cheese and a light drizzle of olive oil
- Roast the mushrooms for another 20 minutes at 350; and then under the broiler for 3 – 5 minutes until the tops are slightly browned and crispy
Pull them out and serve them up.
Wine Recommendation: I am a big time lover of mushrooms and Pinot Noir. These stuffed mushrooms and pinot are the perfect food and wine pairing, with the earthly mushrooms, and anise of the tarragon reflected perfectly in the wine. I think either a Burgundy, or a Russian River pinot would be perfect.
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