My mom's stuffed mushrooms have been a staple at holiday celebrations for as long as I can remember. Definitely for over 15 years that's for sure. Funny story, I hated mushrooms growing up, so I would only eat the stuffing part of the mushroom and either throw out the caps or give it to one of my siblings or mom to eat. In the last few years, my frontal lobe developed and I grew up and finally began to like mushrooms. I asked my mom to share the recipe with me so I could make it for my boyfriend. I came to realize she put mushrooms in the stuffing this whole time LOL. She really tricked me all these years 😂 Niiiceee one mother (I know she is probably reading this).
Ingredients:
~ 20-25 mushrooms
20-25 White Mushrooms
1 tbsp olive oil
1 small sweet onion diced
3 garlic cloves minced
1 tsp Marsala Wine
1/4 tsp Salt + extra
1/4 tsp Pepper + extra
Garlic Powder
7.5 oz container of Chive and Onion Cream Cheese (softened)
1/2 (overflowing) cup Shredded Mozzarella
1/2 (overflowing) cup Shredded Asiago Cheese
1/2 cup Seasoned Breadcrumbs
2 tbsp of grated Parmigina Reggiano or Pecorino Romano
1 tsp Fresh or Dried Parsley
Cooking Spray
Instructions:
Take out your cream cheese 1 hour prior to beginning these instructions
Preheat your oven to 400F.
Spray the dish you will be cooking your mushrooms in with cooking spray.
Clean the mushrooms with a towel to remove any dirt.
Snap out the stems and keep them on the side (do not discard, they will be used in the stuffing).
Place each mushroom cap in your tray and sprinkle some salt, pepper, and garlic powder on each mushroom.
Next, dice your mushroom stems.
Heat olive oil in a skillet on medium heat.
Once heated add your minced garlic, diced onion, and diced mushroom stems to the pan. Cook until the veggies are soft or the onions are translucent.
Add the salt, pepper, and marsala wine.
Give it a good mix and cook abour 3 minutes, so all of the flavors can come together.
Remove from heat and set aside to cool off about 5 minutes.
While the veggies cool, add the 3 cheeses (cream cheese, asiago, and mozzarella) and parsley to a bowl.
Add the cooked veggies to the same bowl and mix until fully incorporated into the cheeses.
Fill each mushroom cap with about 1 tbsp of the mixture. If there is any mixture leftover, top off the mushroom caps.
Combine the breadcrumbs and grated parmigiana or pecorino in a separate plate.
Dip the mushroom (stuffed side) into the breadcrumb mixture.
Bake in the oven for 20 minutes. Switch your oven to high broil for 3 minutes or until the cheese is crisp (keep your eye on it).
Plate it how you like and serve hawt :)
Tips:
As said in the beginning TAKE YOUR CREAM CHEESE OUT 1 HOUR PRIOR TO BEGINNING.
Feel free to get your cream cheese from your local bagel shop.
Experiement with different cream cheese flavors like plain, veggie, jalapeño, garlic and herb, smoked salmon, everything seasoning, roasted pepper, etc.
Feel free to use Portobello mushrooms instead if you'd like!
Want to add some protein to the mix? Add in some crab meat, crumbled sausage, or shredded chicken. You'll probably need about 8 oz. This will make more stuffing, so make sure to buy about 30-35 mushrooms, OR use half the amount of the 3 cheese portions when combining the ingredients.
Want to really go all out with these? Grill up some steak tips, slice them in half, and plop a bite size piece on top of each mushroom when they come out of the oven. My Steak Marinade would pair amazing with these!
You can prepare these the night before or morning of! Just wait about 30 minutes prior to serving to do the baking part.
Video Tutorials:
This recipe is perfect for any holiday or party as an appetizer or side to your entrees. They're bite size and delicious!
Don't forget to share your creations by tagging me on social media. I'd love to see how you put your own spin on this classic recipe. Hope you enjoy!
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the best i’ve ever had 🤩