Andy Montoya
Cheese-stuffed mushrooms are a delicious and easy-to-make appetizer or side dish. They can be made with a variety of cheeses, such as cheddar, mozzarella, Swiss, Gruyère, feta, goat, or brie, and are usually baked in the oven. The key to preventing soggy stuffed mushrooms is to ensure they are cleaned and dried properly before cooking, and to avoid overfilling them. Premade cheese-stuffed mushrooms can be stored in the freezer for up to three months and then baked in the oven when needed, making them a convenient option for last-minute entertaining.
Characteristics of cooking premade cheese-stuffed mushrooms
| Characteristics | Values |
|---|---|
| Oven temperature | 350-400°F (175-200°C) |
| Baking time | 8-20 minutes |
| Mushroom varieties | White button, cremini (brown), cremini, portobello |
| Filling ingredients | Cream cheese, Parmesan cheese, breadcrumbs, black pepper, onion powder, cayenne pepper, garlic, butter, olive oil, herbs (rosemary, thyme, parsley, basil) |
| Filling texture | Thick, creamy, not overly wet |
| Storage | Refrigerate leftovers in an airtight container for 3-4 days |
| Freezing | Unbaked mushrooms can be frozen for up to 3 months |
Explore related products
![Hello! 365 Mushroom Recipes: Best Mushroom Cookbook Ever For Beginners [Italian Appetizer Cookbook, Healthy Salad Dressing Recipe, Stuffed Mushroom Cookbook, Vegetarian Sandwich Cookbook] [Book 1]](https://m.media-amazon.com/images/I/719lokjVPIL._AC_UL320_.jpg)
What You'll Learn
Preparing the mushrooms
Before you begin, preheat your oven to 350-400°F (175°C). Grease a baking sheet with cooking spray.
Next, clean the mushrooms with a damp paper towel to remove any dirt. Rinse the mushrooms quickly under cold water if they are very dirty, then pat them dry. Carefully break off the stems and chop them finely, discarding any hard ends.
Now you are ready to make the filling. In a medium skillet, heat some butter over medium heat. Add the chopped mushroom stems, onion, and garlic, and cook until most of the moisture has evaporated, about 5 minutes. Stir in the breadcrumbs and cook until slightly toasted, about 3 minutes. Season with salt and pepper, then set aside to cool.
Once the filling has cooled, stir in your desired cheese. You can use cream cheese, Parmesan, cheddar, mozzarella, Swiss, Gruyère, feta, goat, or Brie—or a combination of cheeses!
The Perfect Blend: Pininyahang Manok with Cheese
You may want to see also
Making the filling
To make the filling for cheese-stuffed mushrooms, you will need to prepare the mushrooms first. Give them a quick rinse in a colander under cold running water and wipe them with a damp paper towel to remove any dirt. Remove the stems from the mushrooms and chop them finely. You can also add the mushroom stems to the filling to avoid food waste.
Next, heat some oil or butter in a large skillet over medium heat. Add the chopped mushroom stems and cook until most of the moisture is gone, stirring frequently. This should take around 5 minutes. You can also add some garlic, onion, and herbs at this stage for extra flavour. Continue to cook, stirring, for another minute or so until fragrant.
Once the mixture has cooled slightly, it's time to add the cheese. You can use cream cheese, Parmesan, cheddar, mozzarella, Swiss, Gruyère, feta, goat's cheese, or brie—or a combination of cheeses. Stir the cheese into the mushroom mixture until it is very thick and well combined. Season with salt, pepper, and any other desired spices or herbs.
Finally, use a small spoon to fill each mushroom cap with a generous amount of the cheesy filling. Be careful not to overfill the mushrooms, as this could lead to a mess in the oven.
Cheesy Mince Delights: Melting Magic with Meat and Cheese
You may want to see also
Filling the mushrooms
Now it's time to make the filling. In a skillet or saucepan, heat some butter or oil over medium heat. Add the chopped mushroom stems and cook until most of the moisture has evaporated. This should take around 5 minutes. Then, add some aromatics like garlic and onions, and cook until fragrant, stirring frequently. At this point, you can also add other ingredients like chopped herbs (fresh rosemary, thyme, parsley, or basil), spices, or meat (bacon or sausage). Cook until everything is softened and combined.
Remove the mixture from the heat and let it cool slightly. This is an important step, as you don't want the heat to melt your cheese prematurely. Once it has cooled down, stir in your desired cheese. You can use shredded or grated cheese, or a soft cheese like goat cheese. Parmesan, cheddar, mozzarella, Swiss, Gruyère, feta, and brie are all popular choices, but feel free to get creative and use your favourites! You can also add breadcrumbs at this stage for some extra crunch.
Now it's time to fill your mushroom caps. Place the mushrooms on a greased baking sheet, cavity-side up. Use a small spoon to fill each mushroom cavity with a generous amount of the stuffing. Be careful not to overfill, as the cheese will melt and expand in the oven. You can always save any extra filling to sprinkle on top of salads, pasta, or roasted veggies. Once filled, your mushrooms are ready to be baked!
Cheesy Crab-Stuffed Jalapeños: Spicy, Cheesy, and Delicious!
You may want to see also
Explore related products
Baking
To cook premade cheese-stuffed mushrooms, you'll first need to preheat your oven. Different recipes suggest different temperatures, ranging from 350°F to 425°F. You should also grease a baking sheet or pan with cooking spray.
Once your oven is preheated, you can start assembling your mushrooms on the baking sheet. Be careful not to overfill the mushrooms, as this could lead to a mess in the oven. A small dome of filling on top of each mushroom should be enough.
When your mushrooms are assembled, they're ready to bake! The baking time will depend on your oven temperature, but most recipes suggest baking for around 15 to 20 minutes. You'll know they're done when they're softened, and the tops are golden and slightly crispy.
If you're using premade frozen mushrooms, you don't need to thaw them before baking. Simply follow the same baking instructions as above, adding a few extra minutes to the cooking time as needed.
Lasagna Cheese Sauce: The Ultimate Guide
You may want to see also
Storing leftovers
If you have any leftover premade cheese-stuffed mushrooms, you can store them in an airtight container in the refrigerator for three to four days. If you don't plan on eating the leftovers within this timeframe, you can also freeze the unbaked stuffed mushrooms for up to three months. To do this, assemble the mushrooms and freeze them unbaked on a baking sheet. Once frozen, transfer them to an airtight freezer-safe container or bag. When you're ready to eat them, bake them directly from frozen, adding a few extra minutes to the cooking time.
Cooking Johnsonville Cheese Brats: A Tasty Guide
You may want to see also
Frequently asked questions
Preheat your oven to 350-400°F. Grease a baking sheet with cooking spray. Place the premade stuffed mushrooms on the sheet and bake for 8 to 20 minutes, until they are soft, the cheese is melted, and the tops are golden.
You can store premade cheese-stuffed mushrooms in an airtight container in the refrigerator for up to four days.
Yes, unbaked stuffed mushrooms can be frozen for up to three months. Freeze them in a flat layer, then transfer them to a resealable freezer bag.
You can reheat the mushrooms in the microwave or on the stove.
