Mushroom-Stuffed Mushrooms

July 24th, 2019

Is there anyone out there who doesn’t love stuffed mushrooms?  Vegetarians love them.  Meat eaters love them.  And frankly, I love them more than anyone.

That being said, bathing suit- and sundress-season is coming up very, very quickly, if this weekend is any indication, and the usual breadcrumb and cheese-filled stuffed mushroom recipes don’t seem to fit particularly well into my current diet.  This version, which “stuffs” the mushroom caps with sautéed shallots, chives, parmesan, and chopped mushroom stems, is my low-cal, no-guilt, and just-as-incredibly-delicious version of stuffed mushrooms.

And easier too!  These don’t have to be baked twice — since the filling is sautéed by itself, you can just pile it on the mushroom bottoms, and serve them warm or at room temperature!

I want to say a few things about cooking mushrooms.  Have you ever tried to microwave button mushrooms?  You end up with a bowl of water and no idea where it came from.  Where some vegetables (tomatoes, cucumbers) look and taste as though they’re juicy and full of liquid, mushrooms are so stealthy that you don’t realize at first how full of water they are.

At the same time, they’re like little sponges.  You drizzle olive oil on some mushrooms, and within about 20 seconds, they’ve soaked it up.  So, if you try to sauté raw mushrooms in olive oil, they soak up the oil right away and pretty soon you have a dry, ungreased pan.

But here is my mushroom-cooking technique that I’ve found is basically foolproof.  When you first put the mushrooms in the pan, add about 2 tbsp of water or stock.  This stops the dry mushrooms from sticking to the bottom of the pan, and by the time the liquid has cooked off, the mushrooms have rendered the liquid that they were hanging on to.  So, once all the liquid cooks off, you’re left with cooked mushrooms — at that point, add the olive oil, and it will distribute evenly, rather than be absorbed only in a few contact places.

Now, are you ready for this?  Here’s why that technique is extra perfect in this recipe.  Once the mushroom caps are roasted, you will pull out your pan and find your mushroom caps sitting in a little pool of mushroom liquid.  Guess what you are going to use that liquid for?  Yes, you guessed correctly (I hope).  You’re going to use it to start cooking the filling for your stuffed mushrooms, giving an extra mushroom-y layer of flavor.

Last, and somewhat unrelated, but definitely not least, Earth Day falls on Tuesday of this week!  What better motivation to visit a local farmer’s market, carry a reusable bag to the grocery store, or ride your bike to work?

Mushroom-Stuffed Mushrooms

20 large button mushrooms, rubbed clean with a damp cloth
4 shallots, sliced thin
2 cloves of garlic, minced
2 tbsp chopped chives
2 tbsp olive oil, plus more for brushing
1/2 cup parmesan cheese, freshly grated, plus extra for garnishing

1.  Preheat the oven to 400 degrees.
2. Detach the stems from the mushroom caps and set aside (they should pop right out when you pull them).  Brush the mushrooms caps with olive oil and salt lightly.  Place the mushroom caps on a baking sheet and roast for about 10-12 minutes.
3.  While the mushroom caps are roasting, chop the mushroom stems into small pieces.
4.  When the mushroom caps come out of the oven, drain off the liquid and reserve it.  Remove the mushroom caps and set aside.
5.  Place the mushroom liquid, chopped mushroom stems, shallots and garlic in a saute pan and sauté on medium-high heat for about 5 minutes.  After liquid has cooked off, add chives, olive oil and parmesan, and sauté on low heat for about 3 more minutes.
6.  Spoon the sauteed mushroom mixture into the roasted mushroom caps.  Garnish with grated parmesan cheese, and serve.

Makes 20 stuffed mushrooms.

Tags: appetizers · food

44 responses so far ↓

  • 1 Claire // Apr 20, 2008 at 5:15 pm

    Yum, yum, yum!  I love stuffed mushrooms and think it’s great that these are not filled with extra calories.  This looks wonderful.

  • 2 NuJoi // Apr 20, 2008 at 5:52 pm

    What a great new take on stuffed mushrooms.  These look delicious.

  • 3 Aimee // Apr 20, 2008 at 6:58 pm

    Bring on the summer! And the classic stuffed mushrooms!

  • 4 White On Rice Couple // Apr 20, 2008 at 8:30 pm

    I love mushrooms too and phewy to those who hate it! (My very good friend HATES mushrooms). Phewy! to her! 🙂
    Thanks for the rec on using the liquid to cook the filling! I can taste the intense mushroom flavor already!

  • 5 Elle // Apr 20, 2008 at 8:54 pm

    Those look fantastic!  God, I love stuffed mushrooms.  I love the cooking technique, too.

  • 6 cookinpanda // Apr 20, 2008 at 8:55 pm

    I really like this recipe, and perfectly agree with your assessment of needing the healthy, guilt-free version of stuffed mushrooms.  I wouldn’t feel so bad eating a whole plate full of these.  Though I shouldn’t.  And, thanks for the mushroom tip!  I always struggle with mushrooms and the oil only being absorbed in a few places.

  • 7 Kristen // Apr 21, 2008 at 3:04 am

    I never thought of stuffing mushrooms with mushrooms but these look great.

    Since I’m in India right now I think it’s about time for you to do an Indian recipe.

  • 8 Ann // Apr 21, 2008 at 7:13 am

    Beautiful! I love using the stems in the stuffing and will definitely be trying out your recipe. We must both have mushrooms on the brain this week! 🙂

  • 9 Sarah // Apr 21, 2008 at 8:25 am

    If I liked mushrooms, I am sure these would be great…they look good, that is for sure!  Just so you know, I have “bestowed” to you the Blogging with a Purpose award.  You can see it here:

  • 10 katy // Apr 21, 2008 at 9:04 am

    Claire, Nujoi, Aimee — Thank you!!!

    White On Rice Couple — I really don’t understand people who don’t like mushrooms!  How is that even possible?

    Kristen — I’ve only done one indian recipe so far — They were great though!

    Ann — Excellent!!!  Let me know if you like it!

  • 11 VeggieGirl // Apr 21, 2008 at 11:08 am

    I am SMITTEN with mushrooms, period; but stuffed-mushrooms?? Even MORE excellent!! And I agree – they’re like little sponges that can absorb lots of flavor and texture – yum! :0)

  • 12 mimi // Apr 21, 2008 at 11:27 am

    stuffed mushrooms are a tradition at our holiday party, and always one of the first things to go! i’ve tried a couple different “fancy” stuffings in the past, but i think the classic mushroom stuffing is really the best.

  • 13 adele // Apr 21, 2008 at 12:26 pm

    Oooh. This is a clever idea – I always thought the breadcrumbs were a bit heavy, even in cold weather.

  • 14 Jen (Modern Beet) // Apr 21, 2008 at 12:53 pm

    oh how I miss mushrooms!  my boyfriend *hates* mushrooms, so I end up not using them very often… at my farmer’s market there’s always a vendor selling about 8-10 different types of mushrooms, the strangest of which is bright pink!  I’m so intrigued…  perhaps I’ll wait until the bf is out of town and give this a try

  • 15 Susan from Food Blogga // Apr 21, 2008 at 4:24 pm

    These were my all-time favorite when I was growing up, so thanks for eliciting delicious memories for me. I like your cooking method and will certainly be trying it. Mushrooms on currently on my shopping list.

  • 16 katy // Apr 21, 2008 at 9:04 pm

    Sarah — Thank you!!!!!!!

    VeggieGirl — Me too!

    Mimi — I definitely agree – sounds like a great holiday party!

    Adele — I totally agree, it’s much lighter this way!

    Jen — I can sympathize — my fiance doesn’t like tomatoes!  To me, that is actually totally insane.  Pink mushrooms sound so cool — nothing like that here, although maybe later in the sumer!

    Susan — Let me know if you try it!

  • 17 Julie O'Hara // Apr 22, 2008 at 9:56 am

    I love stuffed mushrooms. They’re actually my husband’s specialty, and he usually uses spinach and maybe ricotta, as well as chopped mushroom bits. Yours look great!

  • 18 steamy kitchen // Apr 22, 2008 at 10:17 am

    Ok, you just inspired me to make my eggplant topped eggplant for tonight’s dinner (baby eggplant cut in half, brushed with olive oil, broiled. then topped with caponata (sp?)

  • 19 Christie @ fig&cherry // Apr 22, 2008 at 10:32 am

    What better to top mushrooms than with…. well, mushrooms. Genius!

    Steamy Kitchen – I’m sooo doing it with eggplant – maybe baked eggplant with crispy fried cubes on top.

    I’m also thinking it could work with avocado – mixed with feta, pancetta and balsamic….

  • 20 Christie @ fig&cherry // Apr 22, 2008 at 10:33 am

    Oooh, and thanks for dropping by my blog!

  • 21 Jess M // Apr 22, 2008 at 11:14 am

    Katy I am totally trying this.  I want to look good for reunions and the beach!  But I love stuffed mushrooms in an unholy way.  Yay for healthy and ACTUALLY good tasting food.  🙂

  • 22 veron // Apr 22, 2008 at 12:07 pm

    This is fantastic Katy! You are right, who wouldn’t like stuff mushrooms. Thanks for you tips on how to prepare them.

  • 23 Elle // Apr 22, 2008 at 12:21 pm

    Katy, I’ve passed along the E for Excellent award to you!  I love your blog.

    And I tagged you for a six word memoir–you can see the rules on my blog, and you can choose to play or not, up to you. 🙂

  • 24 katie // Apr 22, 2008 at 3:10 pm

    They look lovely…. But, you do know that you could have out one of those sausages (from the freezer) in their – just a wee bit of flavor…
    I like the tips on frying mushrooms… I have noticed that the oil disappeaars rather quickly – but usually reappears a bit later.

  • 25 Patsyk // Apr 22, 2008 at 6:02 pm

    I love stuffed mushrooms!  And, these look fantastic.  I can’t wait for a get-together to come soon so I can make these, I am sure they won’t last long at all.

    Thanks for stopping by my blog!  Now that I found yours, I’ll be back to read more!

  • 26 Marc @ No Recipes // Apr 22, 2008 at 10:41 pm

    Awesome! I love the the mushroom on mushroom action;-)

  • 27 Hallie // Apr 23, 2008 at 8:10 am

    I agree everyone loves mushrooms. They are one of my favorite veggies. I don’t use them enough. I will have to try this recipe. It has no bread in it too, so I’ll have to try it this week as a Passover meal. Thanks!

  • 28 aran // Apr 23, 2008 at 9:27 am

    this looks delicious! love stuffed mushroomsj

  • 29 Cakespy // Apr 23, 2008 at 11:39 am

    Ever since my first visit to the Mushroom Museum in PA I have been hooked–this looks like a great fix for my ongoing jonesing!! Yum!

  • 30 katy // Apr 23, 2008 at 3:02 pm

    Thank you all for your comments!!!

    Julie, Christy, Jaden — Those all sound amazing.  You guys are making me hungry, again!!!

    Elle — THANK YOU!!!!

    Katie — Oh, I know, but I didn’t think of it till after they were already made!  You’re absolutely right though!

    Hallie — It’s definitely passover-friendly!

    Cakespy — Mushroom museum???  Really?!?  I want to go!

  • 31 michelle @ TNS // Apr 23, 2008 at 6:32 pm

    no, there is no one who doesn’t love a stuffed mushroom.  i’m pretty sure there’s something not quite right with anyone who doesn’t.

    i love your layers of mushroomy flavor, and the waste not-want not attitude of this recipe.  also, i love mushrooms.

  • 32 Steph // Apr 23, 2008 at 8:51 pm

    Wow, these look sooooooo good.  I love stuffed mushrooms, and these look perfect!  Great blog!

  • 33 Dillon // May 26, 2008 at 3:59 am

    I’ve tried something like this before and god it is bloody addictive. Also I think your blog is awesome and your recipes are super. Wanna exchange links?

  • 34 stuffed mushrooms // Jun 4, 2008 at 4:19 pm

    […] MushroomsHealthier stuffed mushroom recipe, using chopped mushroom stems to stuff the mushroom caps! Mushrooms Recipe at Epicurious.comFind delicious pork recipes, like sausage-stuffed […]

  • 35 chantix // Jun 11, 2008 at 1:36 pm

    my father stuffs them with bread crumb and crab meat and some minced veggies ! pretty delicious.

  • 36 Alletron // Jun 11, 2008 at 2:48 pm

    It’s like dividing by zero!

    A delicious vortex that may cause the world to end….

  • 37 Jennifer // May 30, 2009 at 9:18 am

    Just found your site a few weeks ago and I have tried this stuffed mushroom of yours and it is VERY GOOD – I did make a little alteration the second time I made it though – I diced some Hazelnut into the mushroom stems and OH MY GOODNESS – they were GONE in no time.  I will make a double dose next time – thanks 🙂

  • 38 Felicia // Mar 29, 2010 at 10:58 am

    Just tried this one to bring to two Passover seders this week.  I doubled the recipe, which meant leaving the caps in the oven for an extra five minutes.  But otherwise, it worked out fine.  I also made 10 dairy free caps since one guest is lactose-intolerant – just stuffed those caps with filling before I added the parmesan.  After stuffing, there was some extra filling in the pan, and I shoved it into my mouth greedily.  Delicious!

  • 39 kusuma voluntary service and educational society // Jun 11, 2010 at 11:58 pm

    dear sir i want to started a smill mush room culture givr me some advice

  • 40 Lindsey // May 2, 2011 at 2:28 pm

    I must say I am one of those people who can’t stand mushrooms. I wish I liked them. I keep trying them but just can’t seem to enjoy them one bit!

  • 41 Lindsey // May 2, 2011 at 2:29 pm

    Although seeing a recipe like this makes me wish I did like them. I may try it. My husband likes mushrooms.

  • 42 jennifer // Oct 15, 2011 at 2:29 pm

    I have always had trouble cooking mushrooms as they always turn to water so finding your tip was fantastic -works a treat.

  • 43 Jen // Apr 4, 2012 at 4:35 pm

    How long do you think these would stay in the refrigerator? I am looking to make these for Friday evening, but I would like to make them tonight (Wednesday).

  • 44 katy // Apr 4, 2012 at 9:12 pm

    Jen — I think that should work, although I honestly don’t know.  I’ve only served them right after making them!

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