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My Favorite Stuffed Mushroom Recipe
Tried it? What do you think?
An absolute family favorite!
It seems that no matter how many of these stuffed mushrooms I make, it is never enough! I will admit that growing up when my mom made these I would skip over them and go for something more to my tasting like mashed potatoes! I was a picky eater then and didn't know what I was missing! Now I know better and think I was crazy for missing out all those years!
These stuffed mushrooms are easy to make and come out absolutely delicious. What I love about them is that they have ingredients that you would normally have in your refrigerator. We typically make them for holidays or special gatherings. These are a Thanksgiving staple at our house. They have also been known to show up on New Year's, Father's Day gaterings or really just whenever the mood strikes us! From time to time, I will make them with a yummy steak too! Simple, easy, and delicious means they are the perfect recipe for me!
Stuffed Mushrooms: a perfect side dish for a special occasion or any occasion
- 3 packages (10 oz) mushrooms, white button
- 1 stalk celery
- 1 medium onion
- 1 stick butter, (1/2 for mixture, plus 1 pat per mushroom)
- 1 teaspoon garlic, chopped
- bread crumbs, (approximately a 1/2 cup or so)
- 1 teaspoon garlic powder, (just enough to sprinkle over the top of the mixture)
- salt & pepper
- Preheat oven to 350 degrees. Clean mushrooms with a damp cloth.
- Pull out the mushroom stems and cut into small pieces.
- Add 1/2 stick of butter to a medium size saute pan. Melt butter.
- Chop onion and celery into small pieces. Add to pan with mushrooms.
- Saute until soft. Add chopped garlic, a sprinkle of garlic powder, and salt and pepper. Saute for an additional 5 minutes.
- Shut off the heat and remove pan from the heat source. Add enough bread crumbs to absorb the butter. Mix until breadcrumbs are absorbed. Add more if needed.
- Scoop the mixture into the center of the mushrooms.
- Place one pat of butter on top of each mushroom.
- Place on a cookie sheet in a 350 degree oven for approximately 20 minutes or until the mushrooms are soft. (You can check by seeing if a knife goes in and out of the mushroom easily).
Tips and Tricks
Do not wash mushrooms. The best way to clean a mushroom is by using a damp, clean dish cloth. Gently wipe the outside to make sure there is no dirt. Mushrooms these days are really pretty clean and don't need much cleaning up.
My mom's recipe called for white button mushrooms but I have also used crimini mushrooms to pump up the beef flavor. You can see in the pictures here that is what I used. Both are equally delicious!
Save time by using pre-chopped garlic. Whenever I have left over chopped onion I throw them into the freezer so I don't always have to chop onions. These would definitely make a short cut here. Also, if you have left over mixture you can freeze it. I have also done that and just used fresh mushrooms when I felt like having stuffed mushrooms. The mixture is already made, just defrost and stuff! This mixture freezes well.
If you are really pressed for time you can use a mini food processor or a hand held food chopper like the Pampered Chef one below. I have used both and the mushrooms still turn out great. Just be careful in the food processor not to over process the mixture. Either way the mixture will cook down in the oven so the size of the chop isn't that much of a concern.
Save time by doing less chopping...
Save some time chopping up the onion, celery and mushrooms by using this great gadget. Truly a time saver!