Snacks · American
Stuffed Mushrooms
Bite-size mushroom caps packed with a buttery, herby crumb filling and browned under the grill.
- Hands-on
- 22 min
- Hands-off
- 15 min
- Oven preheat
- 15 min
- Total
- 37 min
- Makes
- 36 stuffed mushrooms
- Serves
- 12
The oven heats while you make the filling. Then 15 minutes baking and about 2 minutes under the broiler, which you watch.
Oven 180 °C · 160 °C fan (350 °F)
Pan 33 x 23 x 5 cm baking pan (US: 13 x 9 x 2 in baking pan)
- easy
- vegetarian
- party
- appetizer
- make-ahead
- holiday
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? Scales in a straight line; use a second pan rather than crowding. Mushroom sizes vary, so you may have a little filling left over or need a few more caps. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: 25 cm (10 in) frying pan · 33 x 23 cm (13 x 9 in) baking pan · small cookie scoop or teaspoon · chef's knife and board · oven mitts
Contains: milk · wheat
Method
Heat the oven
Heat the oven to 180°C (160°C fan, 350°F).
Stem the mushrooms
Wipe the 450 g (1 lb) mushrooms clean. Twist the stems off and set the caps aside. Finely chop enough stems to make 1/3 cup.
Cook the vegetables
Melt 2 tbsp (28 g) butter in a 25 cm (10 in) frying pan over medium-high heat. Add the chopped stems, 1/4 cup green onions and 1/4 cup bell pepper and cook for about 3 minutes, stirring often.
Ready when: The green onions have softened and the stems have given off a little moisture.
Make the filling
Move the pan off the burner. Stir in 126 g (1 1/2 cups) bread crumbs, 2 tsp Italian seasoning, 1/4 tsp salt and 1/4 tsp pepper.
Ready when: The crumbs are evenly moistened with the buttery vegetables.
Fill the caps
Spoon the filling into the mushroom caps, pressing it in and mounding it a little. A small cookie scoop makes this quick and even.
Otto tried this firstOtto stuffs the caps upside down and wonders why the filling keeps rolling off. Hollow side up!Butter the pan
Put 1 tbsp (14 g) butter in the 33 x 23 cm (13 x 9 in) pan and set it in the hot oven for a minute or two to melt.
Ready when: The butter is just melted and coats the bottom of the pan.
Bake
Take the pan out (oven mitts), arrange the mushrooms in it filled side up and sprinkle with Parmesan if using. Bake for 15 minutes.
Ready when: The caps have softened and darkened slightly and the filling is hot.
Brown under the broiler
Switch the oven to broil (grill). Broil with the tops 8 to 10 cm (3 to 4 in) from the heat for about 2 minutes, watching the whole time. Serve hot.
Ready when: The tops are light golden brown. Pull them out the moment they colour: under the broiler they can burn in seconds.
Swaps
- Instead of plain fresh bread crumbs + 2 tsp Italian seasoning: Italian-seasoned bread crumbs, with the Italian seasoning cut to about 1 tsp The crumbs are already seasoned.
- Instead of butter: margarine, same amounts Works the same in both the filling and the pan.
Make ahead, store & reheat
- Make ahead
- Stuff the mushrooms, cover and refrigerate for up to 24 hours. When you're ready, butter the pan and carry on from the baking step.
- Storage
- Refrigerate leftovers within 2 hours and eat within 3 to 4 days.
- Reheat
- Reheat until steaming hot, 74°C (165°F).
If something goes wrong
- Filling falls out Why: The filling wasn't pressed in.
Pack it firmly into each cap and mound it slightly. - Tops burnt Why: Left under the broiler too long.
Broil for about 2 minutes only and don't walk away.
Good to know
- Italian seasoning is usually a blend of basil, marjoram, oregano, rosemary, sage, savory and thyme.
Safety
- The broiler is fierce: stay at the oven, use oven mitts, and kids should leave the pan to an adult.
- Traditional Parmesan is made with animal rennet. For a strictly vegetarian dish, skip it or use a vegetarian hard cheese.
- Bread crumbs and seasoned crumbs can contain milk, soy, sesame or egg: check labels if you cook for allergies.