Stuffed Mushrooms
By America's Test KitchenPublished on July 29, 2011
Time
1½ hours
Yield
Makes 24 mushrooms
Ingredients
Topping
1 slice hearty white sandwich bread, quartered1 tablespoon chopped fresh parsley leaves 2 garlic cloves, minced2 tablespoons olive oilStuffing
4 ounces goat cheese, softened2 ounces cream cheese, softened1 tablespoon olive oil 1 garlic clove, minced1 tablespoon chopped fresh basil 1 tablespoon chopped fresh fresh tarragon leaves 2 teaspoons chopped fresh thyme ¼ teaspoon table salt ⅛ teaspoon pepperMushrooms
24 large cremini or white mushrooms, stems removed¼ cup olive oil 1 teaspoon lemon juice ¼ teaspoon table salt ⅛ teaspoon pepperBefore You Begin
Mushrooms shrink significantly as they cook, so choose large "stuffer mushrooms." The stuffing herbs can be varied to include parsley, chives, or oregano.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack in sheet.
- Meanwhile, pulse bread in food processor to coarse crumbs. Mix parsley, garlic, and oil in bowl. Stir crumbs into oil mixture to coat. Set aside.
- Process all ingredients in now-empty food processor until smooth. Transfer mixture to zipper-lock bag until ready to use.
- Toss mushrooms with oil, lemon juice, salt, and pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.
- Remove sheet from oven. Flip roasted mushrooms gill side up and let cool slightly. Snip off 1 corner of prepared zipper-lock bag, then fill mushrooms with stuffing. Press each cap (stuffing side down) into bread-crumb topping to coat and arrange (topping side up) on rack. Bake until filling is hot and topping is golden brown, about 10 minutes. Let cool for about 5 minutes before serving.
- Mushrooms can be roasted and stuffed up to 3 days in advance; don’t top them with bread crumbs until ready to heat and serve. Store stuffed mushrooms, stuffing side up, on paper towel–lined plate in refrigerator, covered tightly with plastic wrap. Bread-crumb topping can be refrigerated separately for up to 3 days.
for the topping
for the stuffing
for the mushrooms
to make ahead
Time
1½ hoursYield
Makes 24 mushroomsIngredients
Topping
1 slice hearty white sandwich bread, quartered
1 tablespoon chopped fresh parsley leaves
2 garlic cloves, minced
2 tablespoons olive oil
Stuffing
4 ounces goat cheese, softened
2 ounces cream cheese, softened
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh fresh tarragon leaves
2 teaspoons chopped fresh thyme
¼ teaspoon table salt
⅛ teaspoon pepper
Mushrooms
24 large cremini or white mushrooms, stems removed
¼ cup olive oil
1 teaspoon lemon juice
¼ teaspoon table salt
⅛ teaspoon pepper
Test Kitchen Techniques
Ingredients
Topping
1 slice hearty white sandwich bread, quartered
1 tablespoon chopped fresh parsley leaves
2 garlic cloves, minced
2 tablespoons olive oil
Stuffing
4 ounces goat cheese, softened
2 ounces cream cheese, softened
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh fresh tarragon leaves
2 teaspoons chopped fresh thyme
¼ teaspoon table salt
⅛ teaspoon pepper
Mushrooms
24 large cremini or white mushrooms, stems removed
¼ cup olive oil
1 teaspoon lemon juice
¼ teaspoon table salt
⅛ teaspoon pepper
Test Kitchen Techniques
Ingredients
Topping
1 slice hearty white sandwich bread, quartered
1 tablespoon chopped fresh parsley leaves
2 garlic cloves, minced
2 tablespoons olive oil
Stuffing
4 ounces goat cheese, softened
2 ounces cream cheese, softened
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh fresh tarragon leaves
2 teaspoons chopped fresh thyme
¼ teaspoon table salt
⅛ teaspoon pepper
Mushrooms
24 large cremini or white mushrooms, stems removed
¼ cup olive oil
1 teaspoon lemon juice
¼ teaspoon table salt
⅛ teaspoon pepper
Test Kitchen Techniques
Why This Recipe Works
Stuffed mushroom recipes usually produce mushrooms that are soggy and bland. For a make-ahead version that gave us flavorful, firm-yet-tender mushrooms, we roasted the mushrooms in the oven before stuffing to shed their liquid. After stuffing, we dusted the mushrooms with fresh bread crumbs, which added a crunchy contrast to our smooth cheese filling. Our Stuffed Mushrooms recipe can be prepared in advance and stored in the refrigerator for up to three days. To reheat, add bread crumb topping and bake for 10 minutes.
Before You Begin
Mushrooms shrink significantly as they cook, so choose large "stuffer mushrooms." The stuffing herbs can be varied to include parsley, chives, or oregano.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack in sheet.
- Meanwhile, pulse bread in food processor to coarse crumbs. Mix parsley, garlic, and oil in bowl. Stir crumbs into oil mixture to coat. Set aside.
- Process all ingredients in now-empty food processor until smooth. Transfer mixture to zipper-lock bag until ready to use.
- Toss mushrooms with oil, lemon juice, salt, and pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.
- Remove sheet from oven. Flip roasted mushrooms gill side up and let cool slightly. Snip off 1 corner of prepared zipper-lock bag, then fill mushrooms with stuffing. Press each cap (stuffing side down) into bread-crumb topping to coat and arrange (topping side up) on rack. Bake until filling is hot and topping is golden brown, about 10 minutes. Let cool for about 5 minutes before serving.
- Mushrooms can be roasted and stuffed up to 3 days in advance; don’t top them with bread crumbs until ready to heat and serve. Store stuffed mushrooms, stuffing side up, on paper towel–lined plate in refrigerator, covered tightly with plastic wrap. Bread-crumb topping can be refrigerated separately for up to 3 days.
for the topping
for the stuffing
for the mushrooms
to make ahead
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