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My mushrooms seem to get really watery when cooked. What am I doing wrong?
The flavor was good otherwise.
Hi Monica, mushrooms have a lot of water in them and when you cook them, that water starts to come out. I would cook them only as long as it takes for a pool of water to start forming at the base of each mushroom. I’ll add that note to the recipe, thanks!
I use sausage, cream cheese, chopped stems, Parmesan and garlic powder. Cook sausage and chopped stems, drain, when cool mix all ingredients together and stuff. Bake at 375* for about 20 min. Delicious!
I followed the recipe exactly and found them to be tasteless and wouldn’t serve them to guests..I would use sausage next time…
I like to stuff Cremini mushrooms with duck or goose pate (fois gras) topped with a small piece of bacon. They are usually gone within 5 minutes of serving. Parboil mushrooms for 2 min. Put in 375 degree oven for 5-10 minutes topped with the already cooked pieces of bacon.
I have put cream cheese, spinach, and bacon filling in mine w/ red pepper flakes and S&P to taste. I sometimes also top with Parmesan cheese if I feel like jazzing up a little more.
Can stuffed mushrooms be frozen after or before being baked?
Hi, Myrna! I wouldn’t recommend freezing these since raw mushrooms tend to get mushy and watery once frozen and thawed. You might be ok freezing them after baking and then reheating them in the oven, but they definitely wouldn’t be as good as when baked fresh. This said, I think you could probably prep the recipe a day ahead and keep the mushrooms refrigerated until you’re ready to bake. Good luck!
Im stuffing my mushrooms with italian sausage with green red yellow peppers cover with multi cheese combination wish me luck
I love this recipe, and for my last batch I added about 6 smoked oysters to the mix to add a touch of unusual flavor and it have worked out well.
I stuff mine with a creamy chicken and white wine filling with a touch of garlic and tarragon….delicious
I make stuffed mushrooms with crab meat, cream cheese and shredded Parmesan and I mix in the chopped mushroom stems
I would love to get your mushroom recipe. Would you mind sharing it?
I took a pepper and cut it up. Sauteed it with minced garlic. Then added velveta cheese. My husband loved these. So Mich that he made me get the stuff to make more. These taste great and look good too. Especially with the cheese browned slight on the top.
I make a crab cake mix and stuff mushrooms with this mixture, so good I never have any left when I make these.
I use the basic filling recipe, breadcrumbs, olive oil, garlic, parsley and I add diced up prossuto and then top with Gouda cheese 1 minute before removing from oven
I made this recipe for New Year’s Eve. Easy and tasty. Thank you!
Our favorite stuffed mushroom recipe included onion, green pepper, pepperoni, garlic, the mushroom stems, parsley, oregano, a few Ritz Crackers, all finely chopped in a processor, cooked briefly. Then heat them in the microwave after stuffing the caps. Everyone loves them. Just like a little bite of pizza. Yum.
skip the nuts use a little Pepperidge Farm stuffing instead of bread crumbs
Hi Elise. Merry Christmas to you and your family. Thank you for all of your incredible posts all year round. Everything I have ever made from your site is incredibly good. My favorites are Classic Meatloaf and Dad’s Stuffed Peppers. I have not made your mushrooms but my favorite filing is chopped stems, sausage, scallions, garlic, bread crumbs, parmesan, and marscapone.I assemble them the day before and then bake just before serving. They actually hold up quite well. I am not ashamed to say that I ate 3 of them, cold, for breakfast this morning. Happy New Year!
Sausage, cream cheese and Parmesan cheese. Cook the sausage, reserving the fat in the pan. Mix the sausage and cheeses. Clean the mushrooms and remove the stem. I add some of the cleaned stems finely chopped to the mix. To the reserved fat I add either butter or olive oil and toss the mushrooms to semi coat them. Add the stuffing to the mushrooms. Cook at 350 or 375 for 25 to 30 minutes. Delicious and easy. I’ve been making these for a couple of decades now.
I also use the cream cheese, sausage, parm, but I also add chopped onions and garlic powder.
The first recipe from this site that I ever made, and it’s as popular today as it was when I made it the first time. I’ve played around with the ingredients at times, adding crab, adding zested lemon with the Parmesan cheese………all the variations are delicious because this base recipe is so wonderful. I’ve even made this with large portabella mushrooms as a meal for someone who is vegetarian. Wonderful key recipe. Thanks, Elise, and have a wonderful holiday with your family!
Must say I am heartened to see according to the comments, how many men like stuffed mushrooms! We are fortunate to have an abundance of chanterelles available in our local woods. Their shape is not right for stuffing, but I sometimes pull a few from the freezer that were lightly sautéed in butter and a few herbs like marjoram or thyme and/or garlic and chop them, to add to the stuffing of cremini or white mushroom caps. I think they would go well with this recipe, too!
BTW – doing stuffed mushrooms is a great way to stretch a meal when you have unexpected mouths to feed. Always good to have some extra ‘shrooms’ on hand over the holidays. Any extras can go in omelets or scrambled eggs.