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<\/p>\nThis stuffed mushrooms recipe features baby bella mushrooms filled with a seasoned garlic stuffing, topped with cheddar cheese, and baked until golden brown. An excellent appetizer for parties, cocktail hour, or game day!<\/p>\n
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In this recipe, baby bella mushrooms are stuffed with a simple garlic-infused breadcrumb filling and topped with cheddar cheese. An easy, bite-sized appetizer for your next gathering, or serve as a simple side dish to any meal.<\/p>\n
When shopping for mushrooms, look for firm ones with smooth, unblemished caps. The stems may be a little dry on the ends but should not be wholly withered and cracked. Try to select mushrooms around the same size, so they cook evenly. Here are other tips for making stuffed baby bella mushrooms.<\/p>\n
If you have a choice, skip the common white button mushrooms in favor of the baby bella mushrooms for this recipe. They have a rich flavor and small size that is perfect for popping in your mouth in one bite.<\/p>\n
Poke holes in the plastic to allow the mushrooms to breathe. Then store them in the refrigerator until you are ready to use them. Fresh mushrooms should last 3 to 4 days in the fridge.<\/p>\n
Stuffed baby bella mushrooms are so flexible. The stuffing options are endless. Feel free to add your favorite herbs, such as parsley, oregano, rosemary, or even try chopped spinach. Swap out the breadcrumbs for gluten-free crumbs. Add cooked sausage, bacon, shredded chicken, or ground turkey. Finally, use whatever cheese you have on hand, including mozzarella cheese, parmesan cheese, and even cream cheese.<\/p>\n
This stuffed mushroom recipe comes together quickly. Simply cook the stuffing ingredients, stuff your mushroom caps, top with cheese, and bake in a preheated oven.<\/p>\n
You can even stuff the mushrooms a day ahead of time and refrigerate them until you are ready to bake.<\/p>\n
You can find a detailed printable recipe at the bottom of this article, but here are the basic steps to making stuffed mushrooms:<\/p>\n
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Wipe the mushrooms with a damp paper towel, or rinse your mushrooms briefly in cool water to remove dust and dirt. Mushrooms absorb liquids like a sponge, so try to clean using very little water. Pat the mushrooms dry with a clean kitchen towel.<\/p>\n
Remove the stems so you have a cavity to fill with stuffing. To remove the stems: First, place the mushroom upside down in the palm of your hand. Next, twist the stalk with your opposite hand until you hear a snap. Finally, save the stems to add to your stuffing, place the caps on a baking sheet, and set them aside.<\/p>\n
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Heat a large skillet over medium heat. Finely chop the mushroom stems, onions, and garlic.<\/p>\n
Melt the butter in a skillet, and add the onions, garlic, and chopped mushroom stems. Stir and cook until tender, about 5 minutes.<\/p>\n
Add the bread crumbs, some of the cheese (leave some for topping), and seasonings. Stir to combine and cook until the cheese softens. Turn off the heat and let the stuffing mixture cool slightly.<\/p>\n
Spoon the stuffing into the mushroom caps when it is cool enough to handle. Pack in the filling lightly, and sprinkle with the remaining cheese.<\/p>\n
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Bake in a preheated oven until the mushrooms are soft and the cheese melts. Serve warm.<\/p>\n
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