5 tips for best stuffed mushrooms, plus a new vegetarian recipe
Stuffed mushrooms are a cocktail party staple. Packed with a tasty filling and bursting with umami-rich mushroom flavor, they’re portable and usually bite size. Traditionally they have either a sausage or bread filling, but you can get really creative — after all, you want to serve up the best stuffed mushrooms possible. Get our favorite tips for making the best stuffed mushrooms (including thinking “outside the cap”), plus a tasty vegetarian recipe for your next pizza night.
5 Tips for Making the Best Stuffed Mushrooms
- Go beyond buttons. While white button mushrooms or their brown counterparts, the cremini, are the usual choice for stuffed mushrooms, they aren’t the only choice. Any mushroom with a stem and cap is ready-made for stuffing. Try portobellos (they’re just grown-up versions of creminis), morels, or shiitake, too.
- Think outside the cap, too! Have you ever tried stuffing maitake mushrooms? This recipe is a hit at dinner parties, and it is one of the best stuffed mushroom recipes we’ve ever tried.
- Find some new fillings. At parties, the best stuffed mushrooms are ones that won’t fall apart when you bite into them. That means stuffings that stick together — with ground meats (or something like Beyond Meat for the vegans out there), eggs, or cheese as a binder. But if that’s not a concern, be creative. Start with simple baked mushrooms, then try filling with pestos, hummus, chicken or tofu salad, or your favorite pizza toppings like we did below. Or try portobello caps baked and stuffed like tacos!
- Lean on leftovers.If you have small amounts of dips or sauces, they make tasty additions to your stuffed mushrooms. You can also use up cooked grains or odds and ends of vegetables this way.
- Season your mushrooms, too. Sometimes stuffed mushrooms end up with a leathery texture. That’s usually because the filling is too dry. Your mushrooms will turn out perfect every time if you season them with salt and pepper, then brush with oil.
Speaking of the best stuffed mushrooms, did you know that we stuff 10 different functional mushrooms into a single organic tincture? It’s true — our Mush 10 tincture is the best stuffed mushrooms supplement we’ve ever tried. (OK, so not exactly the same… but it’s definitely stuffed with mushroom goodness.)
Stuffed Portobello “Pizzas”
Looking for a low-carb twist on pizza? You’re in luck. This version of “pizza” uses portobellos in place of the crust. It’s also gluten-free and vegetarian. Since just about everyone loves pizza, this recipe will quickly become known as the “best stuffed mushrooms” your family has ever tried. (Tip: Swap in button mushrooms for a game day or movie night snack!) If you eat meat, feel free to add pepperoni or (cooked) sausage to your “pizza” — if you customize this recipe, you can truly make it the “best stuffed mushrooms”! Serves 4. Ingredients For the mushrooms
- 4 portobello caps
- Salt and pepper
- 2 tablespoons Italian seasoning
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 cup jarred pasta or pizza sauce
- 1 cup diced vegetables, such as bell peppers, onions, olives, and spinach
- 1 cup shredded mozzarella cheese
Instructions Preheat the oven to 425 F. Season the mushrooms with salt and pepper on both sides. Place on a baking sheet. Mix the Italian seasoning, vinegar and oil together, then brush on both sides of the mushrooms. Bake the mushrooms for 15 minutes, then remove from the oven and drain any liquid. Pat dry. Divide the sauce evenly among the mushroom caps, then top each one with a quarter of the vegetables and any other toppings you want. Follow up with the cheese. Bake for another 15-20 minutes, until piping hot and the cheese has melted. Serve immediately.