How to Make Basic Stuffed Mushrooms

This Stuffed Mushrooms recipe is a no frills, no fancy ingredients, tastes-great, easy to pull together recipe that anyone can handle.  Made with everyday ingredients most have right in their pantry, these mushrooms totally deliver up flavor that far exceeds their simplicity of ingredients.  Follow these steps on how to make basic stuffed mushrooms, and you'll soon be enjoying simple and tasty little bites of mushroom deliciousness!
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I must admit, I'm a total sucker for stuffed mushrooms.

Believe it or not, my love for these tasty little bites started way back when I was a child.  My Mom used to make stuffed mushrooms every year as a part of our family's Christmas Eve dinner.  And even then as a little kid, I loved them.

Now, my own kid?  Can't get her to even think about trying a stuffed mushroom.  Or mushrooms in any form, for that matter.  But hey, maybe she'll grow into them some day.  Until then, it just means all the more mushroom goodness for me.

I love how these are made with everyday ingredients most have right in their pantry, yet totally deliver up flavor that far exceeds their simplicity of ingredients.

There are about a bazillion ways to make stuffed mushrooms -- from sausage-stuffed, to crab-stuffed, to our favorite-for-the-holidays stuffing stuffed mushrooms, and many more flavor combinations in between.  

But this recipe I'm sharing today is my Mom's just-basic stuffed mushrooms recipe she's made for years.  It's a no frills, no fancy ingredients, tastes-great, easy to pull together recipe that anyone can handle.

I love how these are made with everyday ingredients most have right in their pantry, yet totally deliver up flavor that far exceeds their simplicity of ingredients.  The bulk of the stuffing mixture is made from the mushrooms themselves -- by chopping up the stems removed from the mushroom caps and mixing them with seasoned breadcrumbs and a little Parmesan cheese. 

So just follow these steps on how to make basic stuffed mushrooms, and you'll soon be enjoying tasty little bites of mushroom deliciousness -- just like my Mom used to make.

Start by cleaning some regular button mushrooms.  

To clean the mushrooms, trim a thin slice from the bottom of the stem and use a damp paper towel to wipe the caps and remove any dirt.  If there's stubborn dirt, rinse the mushroom under cool running water and gently rub the dirt away with your finger.

The stems are pretty easy to remove by pressing gently on the stem, pushing it sideways toward one side and then the other.

Then remove the mushroom stems from the cap.  The stems are pretty easy to remove by pressing gently on the stem, pushing it sideways toward one side and then the other. -- Usually they'll just pop right out this way. If not, use a small paring knife to cut around them and pop them out that way.

Place the empty caps, cavity side up, in a baking dish.  Brush the inside and outside of the mushroom caps with melted butter and sprinkle the inside of each cap with a little salt. 

Set the mushroom caps aside for a bit while you make the filling.

To make the stuffing filling, finely chop some onion and celery.  Also chop up those stems that were removed from the mushroom caps.

Saute the chopped onion, celery, and mushroom stems in butter until the onion and celery are softened, about 3-5 minutes.

Then mix the sauteed vegetables with seasoned bread crumbs, some Parmesan cheese, and an egg.

The egg moistens the stuffing and helps it bind together as the stuffed mushrooms bake.

Fill the mushroom caps, completely filling each cap and heaping the stuffing up a bit.  You want to have a pretty good little mound of stuffing in each mushroom.  If the mushroom cap can hold it, put it in there!

I find it easiest to just use my hands to do the filling -- pinching the stuffing between my fingers and stuffing it into the caps.

Finally, bake the filled mushrooms for about 15-20 minutes until the mushrooms are tender.

The mushrooms will shrink in size and turn a nice deep brown color as they bake.

Then you're ready to dig into the stuffed mushroom deliciousness!  Serve them up warm and enjoy.

And that's all there is to making my Mom's basic stuffed mushrooms.  Pretty simple, right?

No frills.  No fancy ingredients.  And made with everyday ingredients most have right in their pantry.  But don't be fooled by that -- these basic stuffed mushrooms totally deliver up flavor that far exceeds their simplicity of ingredients.

Check out these other fun & tasty little bites:

• Cucumber Tea Sandwiches
• Cucumber Pita Bites
• Spinach Balls
• Stuffing Stuffed Mushrooms
• Spinach Dip Stuffed Mushrooms
• Pickle Dip Roll-Ups
• Dill Pickle Bites
• Easy Pizza Bites
• Crab Crescent Bites
• Grilled Spinach Dip-Stuffed Portabella Mushroom Caps
• More appetizers & snacks

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stuffed mushrooms, basic stuffed mushrooms recipe, how to make stuffed mushrooms, vegetarian stuffed mushrooms

Appetizers & Snacks

American

Yield: 15-20 mushrooms

Author: Tracey | The Kitchen is My Playground

How to Make Basic Stuffed Mushrooms

This Stuffed Mushrooms recipe is a no frills, no fancy ingredients, tastes-great, easy to pull together recipe that anyone can handle. Made with everyday ingredients most have right in their pantry, these mushrooms totally deliver up flavor that far exceeds their simplicity of ingredients. Follow these steps on how to make basic stuffed mushrooms, and you'll soon be enjoying simple and tasty little bites of mushroom deliciousness!

prep time: 25 Mcook time: 20 Mtotal time: 45 M

ingredients:

• 15-20 large mushrooms, cleaned
• 1/3 c. finely chopped onion
• 1/3 c. finely chopped celery
• 1 c. seasoned bread crumbs
• 1/4 c. grated or finely shredded Parmesan cheese
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 egg, lightly beaten
• 4 T. butter, divided

instructions:

How to Make Basic Stuffed Mushrooms

1. To clean the mushrooms, trim a thin slice from the bottom of the stem and use a damp paper towel to wipe the caps and remove any dirt.
2. Gently remove stems from mushroom caps; set caps in a baking dish. Melt 2 tablespoons butter. Brush mushroom caps with melted butter and sprinkle inside of cap with a little salt. Set aside.
3. Finely chop mushroom stems.
4. Heat 2 tablespoons butter in a skillet over medium heat. Add onion, celery, mushroom stems, salt, and pepper. Cook until onion and celery are softened, about 3-5 minutes.
5. Remove from heat. Stir in seasoned bread crumbs and Parmesan cheese, then stir in egg.
6. Stuff mushroom caps, completely filling cap and heaping the stuffing filling up a bit.
7. Bake at 350℉ for 15-20 minutes until mushrooms are tender.
8. Serve warm.

TRACEY'S NOTES:

1. Mushroom stems are pretty easy to remove if you just press gently on the stem, pushing it sideways toward one side and then the other. -- Usually they'll just pop right out this way. If not, use a small paring knife to cut around them and pop them out that way.

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You might also like these other tasty little bites:

Stuffing Stuffed Mushrooms

3-Ingredient Crescent Sausage Bites

Spinach Dip Crescent Bites

Spinach Balls

Spinach and Artichoke Dip Party Squares

Cream Cheese Sausage Balls

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This post is linked with Weekend Potluck, Meal Plan Monday.