Stuffed Mushrooms Recipe (2024)

No need to re-try this recipe; we've been making it for 30+ years. For a heftier filling add crumbled cooked sausage, either pork or healthier chicken and stuff the giant Costco mushroom caps. It becomes a lovely summer patio dinner with heirloom tomatoes and fresh garden greens.

I use 1/2 olive oil and 1/2 butter at each step that calls for butter. I've found that using just half the butter still keeps the needed buttery flavor.

It's so much easier - and just as tasty to make your cheese, onion, garlic etc. stuffing (I've just always made it without the celery or egg, and wiihout a food processor - it all melts together anyway) for large portobello mushrooms. Just spoon out the inside gills of the mushrooms, prepare your stuffing, add it to the mushrooms and bake at 400 degrees for 20 minutes.

I've made this several times and fund it FUN to serve hot snacks.[ The only variation that I make is to DRY saute' the caps and stems for about two minutes and before introducing any butter. They dry faster and in the end, the entire process takes less time. Darn good recipe!

So, you love these but you've never made or eaten them, opting for a completely different recipe instead? I love these too but instead of using mushrooms, shallots, bread crumbs, butter, celery, thyme, etc., I substitute a thick porterhouse steak and just throw it on the grill with salt, pepper, garlic and a little dry mustard.

This recipe is a lot of "extra" work--pre-cooking the mushroom caps, and cooking the filling, then processing it--for no real gain in flavor or texture over my usual "wing it" recipe for stuffed mushrooms. If anything, the Mushrooms seemed a bit over-cooked. I will probably keep the ingredients suggested (I used Parmesan cheese though) and just process to purée the stems, shallots & parsley. I then oil the caps, fill them with my stuffing, and pop them in the oven. Easy.

Thanks for your comments, all. We've updated the recipe to include a note to remove the bay leaf. Also, yes, this was originally written as a no-salt recipe. Season with salt and pepper to taste as you go. Craig wouldn't mind.

I love these, but cheat by using Boursin cheese, and sprinkle toasted Panko crumbs on top (after brushing the mushrooms with butter) for some crunch. No celery, no thyme, no garlic, no shallots, no bay leaf necessary, but that's up to you. I also use toasted panko crumbs in the stuffing mix. After decades of making these, I find there is always a way to give it a new twist.

I make stuffed mushrooms frequently; I have always had good luck prepping the day before, I just take them out of the frig when I start to pre-heat the oven & easy-peasy!

I don't use bread crumbs or egg. I add a little heavy cream to thicken. I copy the chopped stems and shallots and use whatever cheese I have. Fresh parsley and chives in season. You don't really need a recipe to make stuffed mushrooms but this is a good base.

This is a flavorful recipe that I modify slightly. My husband has celiac, so I don't use breadcrumbs - I add walnuts to a mixture like this to give it weight, texture and even a little added flavor from the oil that comes from processing/cooking the walnuts with the other ingredients. Also, instead of celery, fresh spinach is a nice addition if you are feelin' it.

I like to skip the Gouda and use a little heavy cream in the stuffing. Very decadent!

It should be noted and done at the beginning of Step 5, not 6.

I don't like to dis a recipe from a man whose recipes I love and use a lot, but when I looked at the steps involved in this one I must conclude that the very best and also easiest stuffed mushrooms can be found in "Sundays At Moosewood Restaurant." It's Mushrooms Roasted with Pine Nuts, on. p. 337. Whenever I make them, which is often, people swoon with delight. One hint, a little less olive oil, and no more than half the red peeper flakes.

I missed it too! It's in the end of step 6.

Amusing that Chef Claiborne worried about salt, then loaded up the recipe with 4 tbls butter! I used half olive oil, half butter. Was working with what I had on hand, which happened to include Irish cheddar and ginormous white 'shrooms that had surprised me in the local market. Subbed second splash of lemon with white wine. Took everything out of the pan before adding egg and cheese. Perfect for St. Paddy's weekend!

Made this for Christmas Eve, worth the extra effort - what a difference sweating the mushroom caps makes, removing the moisture really makes these super meaty and flavorful. There was a generous amount of filling which was cohesive enough to pile high in the caps, not sure if this was due to longer stems on the mushrooms or the celery. Overall they were delicious and a big hit in our house. This is a keeper.

Love these. I throw the caps into the 400 degree over for 5 mins. they flip. That way they are cooked a bit while I assemble the ingredients. Love the recipe

This is great to prep ahead. Especially important because it does take some time and uses several dishes. I made my stuffing in a carbon steel skillet. worked great! Guest gave this rave reviews. I used these with steak- perfect.

added expensive lump crab meat from a can (two cans) to the mix, pretty much kept everything else the same and everyone said these were the best they ever had

Labor intensive! Followed the recipe exactly as written and doubled it for Thanksgiving appetizers for 17 - hoping I made enough because they are delicious!

Substituted crushed pretzels for bread crumbs. Made a great addition! Great recipe!

Love this recipe as did my guests. They ate them all and would have had more. The only things I did differently was to use panko bread crumbs and when the recipe calls for the addition of the 2nd 1/2 of a lemon I only used 1/4 of the 2nd 1/2. After reading the comments and noticing how a number of people mentioned it being too lemony I reduced this a bit. They were delicious.

Saucepan? Skillet.

take pan off the heat when using the eggs and use a small pan.

from other version: I pre-bake the caps at 400 upside down for 2-3 minutes, turn over and bake another 3 min: caps give up a liquid which I add to the sauté

I made this very quickly for the first time. I used an onion instead of the shallots and used a good quality parmesan cheese for the Gouda. Instead of coarsely chopping any ingredients, I put them in the food processor and then skipped the step of putting the filling in to puree. I brought these to a party for the 4th of July with a professional chef and another very good cook and everyone loved them.

Deglaze pan with white wine and add crushed red pepper- yum

Wonderful. Did not use a food processor, just chopped everything very finely. Manchego cheese was delicious in these!

Fabulous! Did not know what to do with my 6 portobello mushrooms and followed this recipe exactly! Made it GF with GF breadcrumbs and will make it as often as my husband wants it! A keeper that will never disappoint!