Stuffing Stuffed Mushrooms
Simple to make, tasty, and loaded with the flavors of stuffing, these Stuffing Stuffed Mushrooms are perfect for the holiday season. Whether that be as a Thanksgiving appetizer or for a holiday season party buffet, these flavor-packed pop-in-you-mouth little bites will be sure to please.
I have long been a fan of stuffed mushrooms. Ever since my Mom used to make them to go along with our Christmas Eve dinner when I was a kid. She'd bake up a batch of loaded mushroom beauties to enjoy as a side dish with the rest of our holiday meal.
I just loved the deliciousness of the warm baked mushroom caps loaded with Mom's bread crumb stuffing. Her stuffing was a combination of seasoned bread crumbs, Parmesan cheese, and sauteed onion, celery, and the mushroom stems removed from the caps.
I decided with a few simple tweaks, I could turn Mom's stuffed mushrooms into a perfect-for-Thanksgiving stuffing-stuffed version.
Tasty stuffing-stuffed mushroom caps are perfect for a Thanksgiving appetizer, or for any holiday-time party. Or heck, enjoy these delicious little mushrooms any time throughout the year!
And so these Stuffing Stuffed Mushrooms were created as a riff on my Mom's stuffed mushrooms recipe. I switched out the seasoned bread crumbs from Mom's recipe and used Pepperidge Farm herb-seasoned stuffing mix instead. Then omitted the Parmesan cheese and added in some extra melted butter to let the stuffing flavor come to the forefront.
The result?
Very tasty stuffing-stuffed mushroom caps perfect for a Thanksgiving appetizer, or for any holiday-time party. Or heck, enjoy these delicious little mushrooms any time throughout the year!
Besides their great flavor, another bonus of these Stuffing Stuffed Mushrooms is they're also quite simple to make.
To make a batch of these little bites, start by removing the stems from 15 to 20 mushrooms. You want to use regular white mushrooms you get at the grocery store, and select out the largest ones from the pack.
Instead of using the smaller mushrooms in the pack, I usually buy a couple of packs when I shop to make sure I have enough of the larger ones. The smaller mushrooms just don't hold enough of the stuffing filling to get the desired flavor effect.
Serve the mushrooms straight from the oven while they're hot, either from the baking dish itself or transferred to a serving platter.
Mushroom stems are pretty easy to remove. If you just press gently on the side of the stem, pushing it sideways toward one side and then the other, it'll usually just pop right out. If the stem doesn't pop right out, use a small paring knife to cut around the stem and pop it out that way.
Place the mushroom caps in a baking dish with the empty cavity facing up. Then set the caps aside while you prepare the stuffing mixture.
To start the stuffing mixture, finely chop some onion, celery, and the removed mushroom stems.
Saute the onion, celery, and chopped mushroom stems in butter until the vegetables are softened.
Then combine the sauteed vegetables with herb-seasoned stuffing mix, a little salt and pepper, and a beaten egg to help bind everything in the stuffing together as the mushrooms bake.
Right before stuffing the mushrooms, brush the inside and rim of each mushroom cap with melted butter and sprinkle the insides with a small pinch of salt.
The butter helps the mushroom caps brown when they bake, and gives the finished stuffed mushrooms a nice little sheen.
Fill each mushroom cap with stuffing mixture.
I find it easiest to first completely fill the inside of the mushroom cap, and then to pinch together a little clump of stuffing to mound up on top of that stuffing base.
Also, I find my fingers to be the best tool to use to stuff the mushrooms.
You want to get those mushroom caps nice and full, with some of the stuffing mounded up on top, like in the photo below.
Once all the caps are stuffed, pop the baking pan in the oven and bake the stuffed mushrooms for about 15 to 20 minutes until the mushrooms are cooked through and tender.
The mushrooms will turn a deep shade of brown and the stuffing will be golden on top.
Serve the mushrooms straight from the oven while they're hot, either from the baking dish itself or transferred to a serving platter.
Then get ready to pop these tasty little beauties in your mouth and enjoy their stuffing-stuffed deliciousness!
Simple to make, tasty, and loaded with the flavors of stuffing, these Stuffing Stuffed Mushrooms are perfect for the holiday season. Whether that be as a Thanksgiving appetizer or for a holiday season party buffet, these flavor-packed pop-in-you-mouth little bites will be sure to please.
Enjoy!
Yield: 15-20 mushrooms
Stuffing Stuffed Mushrooms
Simple to make, tasty, and loaded with the flavors of stuffing, these Stuffing Stuffed Mushrooms are perfect for the holiday season. Whether that be as a Thanksgiving appetizer or for a holiday season party buffet, these flavor-packed pop-in-you-mouth little bites will be sure to please.
prep time: 25 Mcook time: 20 Mtotal time: 45 M
ingredients:
- 15-20 large mushrooms, cleaned
- 1/2 c. finely chopped onion
- 1/2 c. finely chopped celery
- 1 1/2 c. herb seasoned stuffing (I use Pepperidge Farm)
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 egg, lightly beaten
- 6 T. butter, divided
instructions:
How to cook Stuffing Stuffed 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.
- 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.
- Finely chop mushroom stems.
- 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.
- Remove from heat. Stir in stuffing and remaining 2 tablespoons butter, then stir in egg.
- Stuff mushroom caps, completely filling cap and heaping the stuffing filling up a bit.
- Bake at 350℉ for 15-20 minutes until mushrooms are tender.
- Serve warm.
TRACEY'S NOTES:
- 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.
You might also like these other tasty little bites:
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