If you’re looking for an idea for an enticing appetizer or a side dish that steals the show, Baked Stuffed Mushrooms are the perfect answer.
Don’t be deceived by their simplicity: these little bites hide an explosion of flavors and textures.
In this version, we’ve made the filling particularly soft and enveloping. The secret? Bread crumbs soaked in milk, which, combined with sautéed mushroom stems, create a rich and fragrant filling.
The final touch of Parmesan and the oven browning give that irresistible crust that hides a tender and creamy heart. Make them for a dinner with friends or for Sunday lunch: they will disappear in a flash!
Below, as always, I leave you other recipes for making truly delicious stuffed mushrooms, and then we immediately go below the photo to find out how to prepare Baked Stuffed Mushrooms 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Baked Stuffed Mushrooms
- 1.5 lbs champignon mushrooms (medium small)
- 2.8 oz stale bread
- as needed milk (to soften the stale bread)
- 1 egg (large)
- 1.8 oz grated Parmesan cheese
- 1 clove garlic
- 1 bunch chopped parsley
- 3 tbsps extra virgin olive oil
- 2 pinches salt
- as needed black pepper (freshly ground)
How to Prepare Baked Stuffed Mushrooms
Choose mushrooms of the same size, so they will all have the same cooking time and the presentation on the plate will be impeccable. If you serve them as an appetizer, choose small ones, while as a side dish or main course, they can be larger.
1. Prepare the mushrooms: Gently clean the mushrooms with a damp cloth (avoid washing them under water to prevent them from becoming spongy). Rotate the stems to remove them and set them aside.
Place the mushroom caps on a baking sheet lined with parchment paper, lightly salting them inside.
2. The sautéed stems: Finely chop the stems you set aside. In a pan, heat a drizzle of oil with the whole garlic clove; add the chopped stems and sauté for about 5-7 minutes until they are tender and their moisture has evaporated.
Once ready, remove the garlic and let cool.
3. The filling: In a bowl, place the crumbled bread and cover it with milk. Once it is very soft, squeeze it well and place it in a clean bowl.
Add the egg, Parmesan, chopped parsley, a pinch of salt, pepper, and finally the sautéed stems. Mix well until you get a creamy and homogeneous mixture.
4. Filling: Using a teaspoon, generously stuff each mushroom cap, pressing lightly to compact the filling and creating a small dome.
5. Cooking: Drizzle each mushroom with a little extra virgin olive oil. Bake in a preheated static oven at 356°F for about 20-25 minutes.
If you like a more pronounced crust, turn on the grill for the last 3 minutes.
Extra tip: If you want an even more gourmet touch, you can add a few tiny cubes of provolone or crispy bacon to the filling for a savory contrast!
Storage, Tips, and Variations for Baked Stuffed Mushrooms
In the fridge: You can store the cooked mushrooms in an airtight container for up to 2 days. To enjoy them again, we do not recommend using the microwave (which might make them gummy); it’s better to reheat them in a hot oven at 320°F for a few minutes.
Advance preparation: You can clean and stuff the mushrooms a few hours in advance, cover them with plastic wrap, and keep them in the fridge until it’s time to bake. This way, you’ll only need to turn on the oven when guests arrive!
Can they be frozen? We do not recommend it: mushrooms contain a lot of water, and once thawed, they would lose their texture and become mushy.
Variations
Mountain Style Variant: Add some sautéed crumbled sausage to the filling along with the stems. It’s a more rustic and very flavorful version, perfect for colder days.
Mountain Style Variant: Add some sautéed crumbled sausage to the filling along with the stems. It’s a more rustic and very flavorful version, perfect for colder days.
Melting Heart: Insert a cube of taleggio or smoked scamorza in the center of the filling before baking. When your guests cut into the mushroom, they’ll have an irresistible melting surprise.
Melting Heart: Insert a cube of taleggio or smoked scamorza in the center of the filling before baking. When your guests cut into the mushroom, they’ll have an irresistible melting surprise.
Mediterranean Touch: Enrich the bread crumbs with finely chopped sun-dried tomatoes and some desalted capers. It will give an incredible boost of flavor without adding too much salt.
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FAQ (Questions and Answers) Baked Stuffed Mushrooms
How do I keep the mushrooms from becoming watery during cooking?
The secret is to never wash them under running water! Mushrooms are like sponges and would absorb too much moisture. Gently clean them with a damp cloth or a small brush. Also, make sure the chopped stems have lost all their water in the pan before adding them to the filling.
Can I use another type of bread for the filling?
Certainly! We used classic bread crumbs, but you can also use whole wheat bread for a more rustic taste or sandwich bread if you’re looking for an even finer texture. The important thing is to squeeze it well after soaking in milk.
How do I choose the right mushrooms for stuffing?
Always look for those with a well-closed and firm cap, without dark spots. For this recipe, prefer medium-large-sized ones: you’ll have more space for the filling, and the presentation will be much more scenic!
I have leftover filling, what can I do with it?
Don’t throw it away! It’s a very tasty base: you can form mini meatballs to bake along with the mushrooms, or use it to stuff zucchini or small peppers.
Can I use breadcrumbs instead of soaked bread?
Yes, but the result will be drier and more compact. If you choose breadcrumbs, we recommend adding an extra tablespoon of oil or a drop of milk directly to the mixture to maintain the creaminess that characterizes this recipe.
