Stuffed mushrooms

Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Many fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or snack.

Stuffed mushrooms
Stuffed portabello mushrooms
CourseSide dish or snack
Serving temperatureUsually hot or room-temperature
Main ingredientsEdible mushrooms

Overview

Edible mushrooms are the main ingredient in stuffed mushrooms. Preparation typically involves washing the mushrooms and removing the stems, after which the caps are turned over and stuffed with various fillings.[1] The removed stems can be chopped and used as in ingredient in the filling.[1][2] Filling ingredients used are diverse, and can include bread crumbs, spinach, tomato, cheese, onion, garlic, herbs such as basil, chives, tarragon and parsley, meats such as sausage and pork, egg, spices, salt and pepper.[1][3][4][5][6][7] The filling can be sautéed prior to being placed in the mushroom caps.[2] The dish can be drizzled with olive oil prior to cooking.[6] The dish can have a meat-like texture.[7][2]

Stuffed mushrooms are typically placed on a cooking pan or dish and baked or broiled to cook the dish.[8][9] They can also be cooked on skewers, and can be cooked on a rotisserie.[3] The mushrooms shrink during the baking process.[7] The dish is typically served hot or at room temperature, and can also be served cold.[6][9] The dish can be served as an hors d'oeuvre, as a side dish, and as a snack.[10][11]

  • Stuffed mushrooms
  • Uncooked stuffed mushrooms
  • Close-up view of the filling in uncooked stuffed mushrooms
  • Close-up view of cooked stuffed mushrooms
  • Close-up view of cooked stuffed mushrooms
  • A stuffed mushroom with spiced quinoa
  • Sausage-stuffed mushrooms

See also

References
  1. Rombauer, I.S.; Becker, M.R.; Becker, E. (2002). All about Party Foods and Drinks. Joy of cooking all about series. Scribner. p. 55. ISBN 978-0-7432-1679-1.
  2. Cook's Illustrated (2016). All-Time Best Appetizers. Cook's Illustrated (in German). America's Test Kitchen. p. 18. ISBN 978-1-940352-82-4. Retrieved March 6, 2017.
  3. Phillips, D. (2002). The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven. Harvard Common Press. p. 227. ISBN 978-1-55832-233-2.
  4. Darling, J. (2002). Better Homes and Gardens New Cook Book. Better Homes & Gardens New Cookbooks. Meredith Books. p. 4. ISBN 978-0-696-21532-2.
  5. Miller, H. (2011). Wild Edible Mushrooms: Tips and Recipes for Every Mushroom Hunter. Falcon Guides. p. 68. ISBN 978-0-7627-7724-2.
  6. Schinharl, C. (2003). Antipasti and Tapas: Small Plates, Trendy and Classic. Quick & Easy. Silverback Books. p. 12. ISBN 978-1-930603-32-5.
  7. Ried, Adam (December 5, 2015). "Recipes: Jazz up your stuffed mushrooms". The Boston Globe. Retrieved March 6, 2017.
  8. Jones, J.; Jones, E. (2001). The Book of New New England Cookery. University Press of New England. p. 14. ISBN 978-1-58465-131-4.
  9. Phillips, D. (2005). Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining from the Diva of Do-Ahead. Harvard Common Press. p. 139. ISBN 978-1-55832-260-8.
  10. Culinary Institute of America (2007). Hors D'Oeuvre at Home with The Culinary Institute of America. Wiley. p. 67. ISBN 978-0-7645-9562-2.
  11. O'Brien, S. (2015). The Gluten-Free Vegetarian Family Cookbook: 150 Healthy Recipes for Meals, Snacks, Sides, Desserts, and More. Da Capo Press. p. 131. ISBN 978-0-7382-1749-9.
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