Is it okay if I take a second and say Ooh la la, because today we’re getting fancy folks. Hors d’oeuvres are on the menu baby. And nothing makes me feel more high class and swanky then dropping french phrases that I don’t know the literal translation of. But we’re not just making any hors d’oeuvres today, no,no,no. Today I want to make the timeless classic, delectable stuffed mushrooms.
Now the type of stuffing that goes into making stuffed mushrooms can vary from recipe to recipe. I’ve seen ones that use lump crab meat, some that include bacon, while others have crumbled up sausage. But today we are going to be making a vegetarian-friendly version, and one that’s my personal favorite.
It’s a fairly simple stuffing to make that’s composed of shallots, bread crumbs, spices, and three kinds of cheese. Yes, you heard that right folks, three cheeses, or more specifically cream cheese, Parmesan, and Gruyere. In the end, this stuffing creates a rich, creamy, and melty compliment for our meaty mushroom tops.
So if you’re in the market for new appetizers to try at your next party or get together then you are going to love these.
Tips, Tricks, Suggestions
- If you can’t find Gruyere cheese then you can substitute it with Swiss cheese.
- There is a common belief that washing your mushrooms results in them soaking up a lot of water. It’s a MYTH. Plenty of studies have been done that have found that washing mushrooms only causes it to soak up 2% of its body weight. This is minimal at best and won’t affect the final product. So please save your time from scrubbing the mushrooms and just wash them.
- Typically you serve these at room temperature, but if you want them to be a little hot then just nuke them in the microwave for 30 seconds before serving.
Stuffed Mushrooms Recipe
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 20 to 25 hors d’oeuvres
Ingredients
1 LB of baby portabella mushrooms, about 20 to 25
1 Cup of Gruyere cheese, grated
½ Cup of parmesan cheese, grated
½ Cup of cream cheese
½ Cup of shallots, finely diced
½ Cup of bread crumbs
2 Cloves of garlic, minced
1 Teaspoon of dried thyme
½ Teaspoon of smoked paprika
1 Tablespoon of brandy
Olive oil
Instructions
- Prep the mushrooms: Remove all of the stems of the mushrooms, finely dice them up, and set them aside. Then clean the mushrooms by either scrubbing them with a paper towel, or you can wash them with cold water, and dry them in a salad spinner. Place these mushroom tops out on a baking sheet.
- Preheat your oven to 350 degrees Fahrenheit
- Make the stuffing: Get out a large pan and pour about 2 tablespoons of olive oil in it. Place this over high heat and toss in the shallots and garlic. Saute for 2 minutes. Then toss in the mushroom stems and saute for another 3 minutes. Next toss in the thyme, smoked paprika, and brandy, stir and let the brandy reduce until there is no more liquid visible. Then turn the heat to low and add in the cream cheese and stir it until it melts through. Finally, turn off the heat and add in the parmesan, gruyere, and bread crumbs, stirring until it’s all mixed in. Transfer the stuffing to a bowl.
- Stuff the mushrooms: Get out a small spoon and use it to stuff all of the mushrooms. We want a good amount of the stuffing in there, but don’t go overboard. Use your hands and make sure the stuffing is compacted into the mushrooms well.
- Bake the stuffed mushrooms: Place these stuffed mushrooms on the baking sheet and into your heated oven. Let them bake for 15 minutes, and then take them out and let them cool off.
- Serve the stuffed mushrooms at room temperature, and enjoy.
Stuffed Mushrooms Recipe
Ingredients
- 1 LB of baby portabella mushrooms about 20 to 25
- 1 Cup of Gruyere cheese grated
- ½ Cup of parmesan cheese grated
- ½ Cup of cream cheese
- ½ Cup of shallots finely diced
- ½ Cup of bread crumbs
- 2 Cloves of garlic minced
- 1 Teaspoon of dried thyme
- ½ Teaspoon of smoked paprika
- 1 Tablespoon of brandy
- Olive oil
Instructions
- Prep the mushrooms: Remove all of the mushrooms stems, finely dice them up, and set them aside. Then clean the mushrooms by either scrubbing them with a paper towel, or you can wash them with cold water, and dry them in a salad spinner. Place these mushroom tops out on a baking sheet.
- Preheat your oven to 350 degrees Fahrenheit
- Make the stuffing: Get out a large pan and pour about 2 tablespoons of olive oil in it. Place this over a high heat and toss in the shallots and garlic. Saute for 2 minutes. Then toss in the mushroom stems and saute for another 3 minutes. Next toss in the thyme, smoked paprika, and brandy, stir and let the brandy reduce until there is not more liquid visible. Turn the heat to low and add in the cream cheese. Stir it until it melts through. Finally turn off the heat and add in the parmesan, gruyere, and bread crumbs, stirring until it’s all mixed in. Transfer the stuffing to a bowl.
- Stuff the mushrooms: Get out a small spoon and use it to stuff all of the mushrooms. We want a good amount of the stuffing in there but don’t go overboard. Use your hands to make sure the stuffing is compacted into the mushrooms well.
- Bake the stuffed mushrooms: Place these stuffed mushrooms on the baking sheet and into your heated oven. Let them bake for 15 minutes, and then take them out and let them cool off.
- Serve the stuffed mushrooms at room temperature, and enjoy.
Inspiration from other blogs
From Cafe Delites
From Taste of Home
