Stuffed Mushrooms Two Ways
Fill nature's edible appetizer plates with cheese, herbs, meat and more.
Growing mushrooms? Stop before you slice and sauté! Mushroom caps are nature’s edible appetizer plates. Round and firm, they’re the perfect place to put a mixture of garden herbs, cheese or meat and bake until they’re nice and toasty.
Sara Moulton, chef, cookbook author and television personality, says large white button or cremini are the best for stuffing because they hold their shape well for her chorizo-stuffed mushroom recipe below. “I cannot be bothered to rub them one at a time with a damp cloth, which is how they taught us to clean them in cooking school,” Moulton says. “So I take a few at a time, dump them in a bowl of cold water, swish them around and get them right out.”
Makes 20 mushrooms, or 4 servings
- 3 ounces Spanish chorizo
- 20 large or 1 pound white mushrooms, 1-½ to 2-½ inches in diameter
- 2 tablespoons extra virgin olive oil
- ½ medium onion
- 1 slice firm white bread
- 1 ounce Manchego cheese
- ¼ cup fresh flat-leaf parsley leaves
- Kosher salt and fresh ground pepper
Place an oven rack in the middle of the oven and pre-heat to 400 degrees F. Lightly oil a large shallow baking pan. Remove the casing from the sausage and finely chop (about ¾ cup).
Clean the mushrooms, trim off and discard the dry ends of the stems. Remove the stems from the mushroom caps and finely chop the stems. Arrange the mushroom caps stem side down in the oiled pan and bake for about 10 minutes, or until they release their liquid.
Meanwhile, heat the olive oil in a medium skillet over medium heat until hot. Add the chorizo and cook until it begins to brown, about 3 minutes. Transfer the chorizo to a medium bowl with a slotted spoon. While the chorizo is cooking, chop the onion (about ½ cup).
Reduce the heat to medium-low, add the onion and cook for five minutes, or until it has softened. Add the chopped mushroom stems to the onion and cook until they release all their liquid, about 3 minutes. Transfer the vegetable mixture to the bowl with the chorizo and set it aside to cool slightly.
Cut the bread into ¼-inch squares (about ½ cup), coarsely grate the cheese (about 1/3 cup) and chop the parsley (about 2 tablespoons). Stir the bread, cheese and parsley into the chorizo mixture and add salt and pepper to taste.
Turn over the mushroom caps and divide the chorizo mixture among them, mounding slightly. Bake the stuffed caps for about 15 minutes or until the mushrooms are tender and the stuffing is golden brown.
Milton's Spinach and Garlic Mushrooms
Mushrooms are meaty on their own. At Milton's Cuisine and Cocktails in Milton, Georgia, executive chef Derek Dollar fills his fungi with spinach, garlic and a creamy mixture of breadcrumbs, cream and Asiago cheese.
- 12 large button mushrooms, stems removed
- ½ cup olive oil
- ½ cup white wine
For the filling:
- 1 cup yellow onion, diced small
- 1 cup white wine
- 1 cup heavy cream
- 2 ounces spinach
- 2 ounces garlic
- 1 cup Asiago cheese, shredded
- ½ cup panko breadcrumbs
In a bowl, toss the mushrooms, oil and wine until coated. Place on a sheet tray and cook stem side up in a 350-degree oven for about 8 minutes. Cool them in a refrigerator. Next, turn the mushrooms over to remove excess liquid. In a small heavy-bottomed pot, sweat yellow onion until translucent. Add garlic. Add white wine and reduce by 75%. Add heavy cream and reduce by half. Stir in spinach until wilted. Remove from heat and whisk in Asiago until melted. Stir in breadcrumbs and cool completely. Scoop about a teaspoon sized ball of the mix into the mushrooms and bake for approximately 8 minutes, or until hot.