This stuffed mushrooms recipe is perfect for parties, get togethers or even just a snack for a night in.
Delicious and flavorful appetizers don’t have to be complicated or contain a lot of processed ingredients. Add layers of flavor to these garlic and herb stuffed mushrooms with items that are probably already in your fridge and pantry and impress your guests with their simplicity.
CAN YOU STUFF MUSHROOMS THE NIGHT BEFORE?
You sure can! Stuffed mushrooms are a great made-ahead appetizer. Just be sure to cover them properly and store them in the fridge overnight. For the best results, stuff them and store them before baking them. You can certainly bake them, store them and re-warm them the next day, but they won’t look as nice.
CAN YOU FREEZE STUFFED MUSHROOMS?
Absolutely! But you’ll want to freeze them BEFORE baking them. They don’t hold up well in the freezer once they’ve been cooked. You can freeze uncooked stuffed mushrooms for up to three months. Be sure to package them air-tight though!
HOW LONG DO STUFFED MUSHROOMS LAST IN THE FRIDGE?
These little goodies will last 3-5 days in the fridge whether cooked or uncooked. But here again, be sure they are well packed for storage. Air tight containers with lids are the way to go. You can stack these between layers of parchment. If they are uncooked, this will flatten them out a bit. But you can always “re-fluff” with a fork before baking.
HOW TO REHEAT STUFFED MUSHROOMS
Stuffed mushrooms can become a bit dried out with reheating, but that doesn’t mean it’s impossible.
If you want to reheat in the microwave, I find that a great way to do that is to place them on a microwave safe dish and then cover them with a damp (not wet) paper towel. The moisture from the paper towel will help keep the mushrooms hydrated while reheating. Microwave in 30 second intervals until they are just warm enough to enjoy. Do not overcook.
To reheat in the oven, it’s often helpful to place an oven-safe dish in the oven while it’s cold so that the dish with water warms up with the stove. Once the stove is hot, leave the dish in there so it will add some steam to the warming process. Don’t reheat over 325 F. and don’t overcook. Check them every 10-15 minutes until they are just warmed through. The water dish won’t totally keep them from drying out a little, but it does help quite a bit.
WHAT CAN YOU DO WITH LEFTOVER STUFFED MUSHROOMS?
Stuffed mushrooms can be added to many other dishes. They are very versatile! Here are some suggestions:
- Chop and mix in with scrambled eggs for breakfast.
- Chop and add to soups, stews or even stuffed bell peppers!
- Cut them up into larger chunks and toss with pasta.
- Chop them fine and toss with rice.
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MORE HEALTHY APPETIZER RECIPES:
EASY STUFFED MUSHROOMS RECIPE:
A delicious finger food for parties, gatherings or even just a simple snack for a night in!
- 15 medium whole mushrooms (brown or white)
- 1/4 cup grated parmesan cheese
- 1/4 cup whole wheat bread crumbs
- 1 tbsp. olive oil
- 1 tsp. dried oregano
- 1/2 tsp. dried parsley
- 1 tsp. minced garlic
- 1/8 tsp. red pepper flakes
- 1/2 tsp. course sea salt
- 1/2 tsp. black pepper
Preheat oven to 400℉.
Wash mushrooms and carefully wipe dry.
Remove stems, the handle end of a spoon is an easy way to pop them right out of the cap.
Finely dice the stems.
Toss mushroom caps with half the olive oil.
Combine diced stems, remaining olive oil, parmesan cheese, bread crumbs, and all the seasonings and stir until completely mixed.
Fill each mushroom cap to overflowing your mixture.
Spread mushroom caps on a foil-lined pan.
Bake for 20-25 minutes or until golden brown.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.