Stuffed mushrooms recipe with step by step photos. This is a simple, easy and tasty recipe of baked stuffed mushrooms.
For the stuffing, I have used mushroom stalks with herbs and cheese. Also I have made the recipe with white button mushrooms. You can also use cremini mushrooms. You can choose the spices, herbs and stuffings to suit your taste.
Baked stuffed mushrooms are an easy and quick snack that does not require much cooking skills. There are many variations of making this recipe. I am sharing the method which I follow at home and find it easy as well as tasty.
Stuffed mushrooms should be served immediately otherwise with time they become soggy and you won’t get the best flavor. So have them hot with any dip of your choice like tomato ketchup or mayo dip or cilantro chutney or mint chutney.
They can be just served plain too without any accompaniment. They make for a good party snack or finger food snack. You can make a large batch of this recipe to feed a crowd.
How to make stuffed mushrooms
1. First rinse and wipe dry 400 grams white button mushrooms. Slice off a bit of the muddy part of the stalks and discard them. then just break each stalk from the mushrooms.
2. Keep the stalks as well as the mushroom caps aside.
3. chop off all the stalks finely. Also chop 1 medium onion and 4 to 5 medium garlic. You will need ⅓ cup chopped onions and 1 teaspoon finely chopped garlic.
Making mushroom stuffing
4. heat ½ to 1 tablespoon olive oil in a pan. Add 1 teaspoon finely chopped garlic.
5. Saute the garlic for some seconds on a low flame. No need to brown them.
6. Then add ⅓ cup chopped onions.
7. Begin to saute the onions on a low to medium flame. Keep stirring often while sauteing the onions.
8. Saute till the onions become light golden or golden.
9. Now add the finely chopped mushroom stalks.
10. Mix very well and saute on a medium flame. The mushrooms would first release some moisture or water.
11. Saute till the mushroom mixture is dried and there is no water or moisture.
12. Then add ½ to ¾ teaspoon crushed black pepper, ½ teaspoon dried basil and ¼ teaspoon dried oregano. You can also use your choice of dried herbs or add fresh herbs.
13. Also season with salt as required.
14. Mix very well and switch off the flame. Check the taste and add more salt, black pepper or herbs if required. Let the mushroom stuffing become warm or cool down.
Making stuffed mushrooms
15. Now with a small spoon place the stuffing in each mushroom cap. Before you begin stuffing the mushroom caps, preheat your oven at 180 degrees celsius/356 degrees fahrenheit for 15 to 20 minutes.
16. This way use up the entire stuffing in all the mushroom caps. Fill them till the top.
17. Now top up with some grated cheese. You can use processed cheese, cheddar cheese or mozzarella cheese.
18. Grease a baking tray with some olive oil. You can also use butter instead of olive oil for greasing the baking tray. Place the stuffed mushroom caps on a baking tray.
19. Keep the baking tray in the preheated oven. Bake at 180 degrees celsius/356 degrees fahrenheit for 15 to 20 minutes.
20. You need to bake till the mushrooms shrink a bit in size and water starts releasing from them. The cheese will also melt and the color of the mushrooms will darken.
21. Allow to cool for a few minutes and then Serve stuffed mushrooms hot as starter dish with any dip or chutney or sauce. Do not serve after the mushrooms cool down as they become too soggy and soft. So they are best had when they are hot.
You can garnish with some spring onion greens or chives or fresh herbs while serving.
More Mushroom recipes
- Mushroom pasta
- Chilli mushroom
- Mushroom pepper fry
- Sautéed Mushrooms
- Chinese Mushroom in Spicy Soy Sauce
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Stuffed Mushrooms
Ingredients
- 400 grams white button mushrooms or cremini mushrooms
- 1 medium onion or ⅓ cup chopped onion
- 1 teaspoon finely chopped garlic
- ½ to 1 tablespoon olive oil
- ½ to ¾ teaspoon crushed black pepper
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- salt as required
- grated processed cheese or cheddar cheese or mozzarella cheese as required
- spring onion greens or garlic greens (chives) for garnish or parsley or coriander leaves
Instructions
prepping mushrooms
- First rinse and wipe dry 400 grams white button mushrooms. Slice off a bit of the muddy part of the stalks and discard them. Then just break stalk from each of the mushrooms.
- Keep the stalks as well as the mushroom caps aside.
- Chop off all the stalks finely.
making mushroom stuffing
- Heat 1/2 to 1 tablespoon olive oil in a pan. Add 1 teaspoon finely chopped garlic.
- Saute the garlic for some seconds on a low flame. No need to brown them.
- Then add 1/3 cup chopped onions.
- Begin to saute the onions on a low to medium flame, till they become light golden or golden.
- Now add the finely chopped mushroom stalks.
- Mix very well and saute on a medium flame. The mushrooms would first release some moisture or water.
- Saute till the mushroom mixture is dried and there is no water or moisture.
- Then add 1/2 to 3/4 teaspoon crushed black pepper, 1/2 teaspoon dried basil and 1/4 teaspoon dried oregano. You can also use your choice of dried herbs or add fresh herbs.
- Also season with salt.
- Mix very well and switch off the flame. Let the mushroom stuffing become warm or cool down. Taste and if required add more herbs, black pepper or salt.
making stuffed mushrooms
- Now with a small spoon place the stuffing in each mushroom cap. Before you begin stuffing the mushroom caps, preheat your oven at 180 degrees celsius for 15 to 20 minutes.
- Top up with some grated cheese. You can use processed cheese, cheddar cheese or mozzarella cheese.
- Grease a baking tray with some olive oil. You can also use butter instead of olive oil for greasing the baking tray. Place the stuffed mushroom caps on a baking tray.
- Keep the baking tray in the preheated oven. Bake for 180 degrees celsius for 15 to 20 minutes. You need to bake till the mushrooms shrink a bit in size and water starts releasing from them. The cheese will also melt and the color of the mushrooms will darken.
- Allow to cool for a few minutes and then serve stuffed mushrooms hot as starter dish with any dip or chutney or sauce. Do not serve after the mushrooms cool down as they become too soggy and soft. So they are best had when they are hot. You can garnish with some spring onion greens or chives or fresh herbs while serving.
Notes
- In this recipe, I have used white button mushrooms. You can also use cremini mushrooms.
- You can alter the spices and herbs as per your taste.
- You can also add your choice of herbs. If using fresh herbs then add it as a garnish once the mushrooms are baked. If using dried herbs then add them in the stuffing before baking.
- The recipe can be doubled or tripled.
Tried this today.. Excellent.. Thank you
Welcome Vandana
OK and thnx alot
welcome aman.