Stuffed Mushroom Caps Recipe

Overview

These stuffed mushroom caps have tender, juicy centers and a savory topping that turns lightly crisp and golden in the oven. Sautéing the chopped mushroom stems first removes excess moisture and gives the filling a deeper, more concentrated flavor.

Use cremini mushrooms for a slightly fuller flavor or white button mushrooms for a milder version. The finished caps are best served warm, when the Parmesan is melted and the breadcrumb topping is still crisp.

Ingredients

• 16 ounces (450 g) large cremini or white button mushrooms, about 14 to 16 mushrooms
• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• Mushroom stems, finely chopped
• 1/3 cup finely chopped yellow onion
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried Italian seasoning
• 1/2 cup plain breadcrumbs or panko
• 1/3 cup finely grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley, plus more for serving
• 1 tablespoon finely grated lemon zest
• 1 tablespoon dry white wine or vegetable broth

How to make it

1. Heat the oven and prepare the mushrooms. Heat the oven to 400°F (200°C). Lightly grease a 9-by-13-inch baking dish with 1 tablespoon of the olive oil. Wipe the mushrooms clean with a damp paper towel. Twist out the stems, keeping the caps whole, and finely chop the stems. Arrange the caps hollow-side up in the baking dish.

2. Cook the mushroom mixture. Heat the remaining 1 tablespoon olive oil and the butter in a skillet over medium heat. Add the chopped stems and onion. Season with 1/2 teaspoon salt and the black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and the mushroom mixture looks dry rather than wet.

3. Add the garlic and seasoning. Stir in the garlic and Italian seasoning. Cook for 30 to 60 seconds, just until the garlic smells fragrant. Remove the skillet from the heat and let the mixture cool for about 5 minutes so it does not steam the breadcrumbs.

4. Make the filling. In a bowl, combine the cooled mushroom mixture, breadcrumbs, Parmesan, parsley, lemon zest, and wine or broth. Stir until evenly mixed. The filling should hold together when pressed between your fingers. If it seems crumbly, add another teaspoon of broth; if it seems wet, add 1 tablespoon of breadcrumbs.

5. Fill the caps. Spoon the filling into the mushroom caps, pressing gently so it stays in place. Mound the filling slightly rather than packing it tightly. Any small amount left over can be sprinkled around the mushrooms in the baking dish.

6. Bake until tender and golden. Bake for 18 to 22 minutes, until the mushrooms are tender when pierced with a knife and the tops are golden brown. If the tops need more color, broil for 1 to 2 minutes, watching closely because the breadcrumbs and Parmesan can burn quickly.

7. Rest and serve. Let the mushrooms rest for 5 minutes. Finish with extra parsley and serve warm. The caps should be soft enough to cut with a fork, while the topping remains lightly crisp.

Expert tips

• Choose mushrooms with broad, unbroken caps so they are easier to fill and less likely to collapse during baking.
• Do not rinse the mushrooms under running water unless necessary. They can absorb water, which makes the filling and baking dish wetter; a damp paper towel is usually enough.
• Cooking the chopped stems until their released moisture evaporates is the key to avoiding a soggy topping.
• Panko gives a more noticeable crunch, while regular breadcrumbs make a finer, more cohesive filling.
• For a richer topping, replace 2 tablespoons of the breadcrumbs with finely chopped walnuts or pecans. Chop them small enough that they do not make the filling difficult to press into the caps.
• For a vegetarian version, use vegetable broth. For a dairy-free version, replace the butter with additional olive oil and the Parmesan with 2 tablespoons of nutritional yeast plus an extra pinch of salt; the flavor and browning will be slightly different.
• If the mushrooms release a lot of liquid while baking, carefully drain it from the dish before serving. This usually means the caps were especially moist or the stem mixture was not cooked quite long enough.

Serving and storage

Serve the mushroom caps as an appetizer, a side for roasted vegetables or chicken, or a light meal with a green salad and crusty bread. They also work well alongside another stuffed vegetable, such as stuffed zucchini boats, when you want a more substantial vegetable-centered spread.

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat in a 375°F (190°C) oven or toaster oven for 8 to 12 minutes, until hot throughout. The topping will crisp better in the oven than in the microwave, though the microwave is suitable for a quick reheating option. Do not leave cooked mushrooms at room temperature for more than 2 hours, or more than 1 hour if the room is above 90°F (32°C).

Frequently asked questions

Can I prepare stuffed mushroom caps ahead of time?

Yes. Assemble the filled mushroom caps, cover them, and refrigerate for up to 1 day. Bake them directly from the refrigerator, adding about 3 to 5 minutes to the baking time. For the crispest topping, do not freeze the assembled mushrooms.

Why are my stuffed mushrooms watery?

The chopped stems may not have cooked long enough to release their moisture, or the mushroom caps may have been rinsed and left wet. Cook the stems and onion until the skillet looks mostly dry, pat the caps dry, and avoid overcrowding the baking dish.

Can I use large portobello mushrooms instead?

Yes, but the quantity and cooking time will change. Use 4 large portobello caps, remove the dark gills if desired, and increase the filling by about half. Bake at 400°F (200°C) for roughly 22 to 28 minutes, until the centers are tender.

What can I use instead of breadcrumbs?

Use crushed crackers, panko, or finely ground rolled oats. Start with the same volume, then adjust with a teaspoon of broth if the mixture does not hold together or an extra tablespoon of crumbs if it is too wet.

How do I know when stuffed mushrooms are done?

The mushroom caps should look tender and slightly shrunken, and a knife should slide into the thickest part without resistance. The filling should be hot, with a golden surface and melted Parmesan.

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