Randy Chandler
Stuffed mushrooms are a delicious and easy-to-make appetizer or side dish. They are especially good for holidays and parties, and can be made in advance. This recipe uses Roland mushrooms, which are stuffed with cheese and baked in the oven. The mushrooms are first cleaned and stemmed, then seasoned and filled with a mixture of cheese, breadcrumbs, herbs, and other flavourings. The filled mushrooms are then baked until soft and golden.
| Characteristics | Values |
|---|---|
| Preparation time | 10-15 minutes |
| Cooking time | 15-25 minutes |
| Oven temperature | 350-400°F (175-200°C) |
| Ingredients | Mushrooms, cheese, breadcrumbs, herbs, garlic, butter, olive oil, salt, pepper |
| Variations | Bacon, sausage, crab meat, nuts, spinach, shrimp |
| Storage | Refrigerate leftovers in an airtight container for 3-5 days |
| Freezing | Unbaked mushrooms can be frozen for up to 3 months |
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What You'll Learn
Preparing the mushrooms for stuffing
Now, it's time to prepare the mushroom caps. Place the caps, cavity-side up, on a parchment-lined or greased baking sheet. Drizzle them with olive oil and season generously with salt and pepper. This will ensure that the mushrooms are full of flavour.
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Making the filling
To make the filling for Roland mushrooms stuffed with cheese, you will first need to prep the mushrooms. Clean the mushrooms with a damp paper towel, removing any dirt. Then, break off the stems and chop them finely. Discard the tough ends of the stems. Next, heat some oil in a large skillet over medium heat. You can use a neutral oil such as vegetable oil or extra-virgin olive oil.
Once the oil is hot, add the chopped mushroom stems and cook until most of the moisture has evaporated. Be careful not to burn the mushroom stems. You can also add some chopped onion and garlic to the skillet at this point for extra flavour. Season the mixture with salt and pepper, and perhaps some fresh herbs such as rosemary, thyme, or parsley. If you want a little spice, add some cayenne pepper.
Now it's time to add the cheese. You can use a variety of cheeses, such as cream cheese, Parmesan, sharp cheddar, mozzarella, Swiss, Gruyère, feta, goat, or Brie. Stir the cheese into the mushroom mixture until it is completely combined and thick. You can also add some breadcrumbs to the mixture for a crunchy texture.
Finally, let the filling cool down before stuffing your Roland mushrooms. You can even chill the filling in the refrigerator to help it hold its shape better when baked.
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Filling the mushrooms
Now it's time to cook the filling. Start by melting some butter in a skillet over medium heat. Add the chopped mushroom stems and cook until most of the moisture is gone, usually around 5 minutes. Then, add your desired mix of onions, garlic, salt, and pepper, and cook for another 1 to 2 minutes until fragrant. If you're using breadcrumbs, you can add them now and cook until they're slightly toasted.
Once your filling mixture is cooked, let it cool slightly before adding your cheese. You can use a single type of cheese or a combination of cheeses—popular options include sharp Cheddar, mozzarella, Swiss, Gruyère, feta, goat, Brie, cream cheese, and Parmesan. Mix the cheese into the filling until well combined.
Finally, it's time to stuff the mushrooms. Spoon the filling into the mushroom cavities, piling it as high as you can without overdoing it. The mushrooms will shrink slightly during cooking, so you want to ensure they're nicely filled. You can also sprinkle some extra cheese on top of the filling.
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Baking the mushrooms
Before baking your Roland mushrooms, you'll need to prepare them. First, clean the mushrooms with a damp paper towel, removing any dirt. Then, break off the stems and chop them finely, discarding any tough ends. Next, heat some oil in a skillet over medium heat and add the chopped mushroom stems and garlic. Cook until any moisture has evaporated, being careful not to burn the garlic. Now, you can add your choice of fillings. This could include cooked onions, herbs, breadcrumbs, and of course, cheese. You can also add other ingredients like bacon, sausage, or sun-dried tomatoes for extra flavour. Stir the filling well and let it cool.
Once your filling is ready, it's time to stuff your Roland mushrooms. Take a small spoon and fill each mushroom cap with a generous amount of stuffing. Be careful not to overfill them, as the mushrooms will shrink slightly during baking. You can drizzle the stuffed mushrooms with olive oil to prevent them from drying out in the oven.
Now, you're ready to bake your stuffed Roland mushrooms. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking sheet with cooking spray or line it with parchment paper. Arrange the stuffed mushrooms on the prepared baking sheet. If you want to avoid soggy mushrooms, you can place a wire rack on top of the baking sheet to allow the mushroom juices to drain away.
Bake your stuffed Roland mushrooms in the preheated oven for about 15 to 20 minutes. The baking time may vary slightly depending on your oven and the size of your mushrooms. Keep an eye on them to ensure they don't overcook. Your mushrooms are ready when they are soft, slightly golden, and the filling is melted and piping hot. If you want a golden crust on top of your mushrooms, you can broil them for a few minutes at the end of the cooking time.
Finally, remove your stuffed Roland mushrooms from the oven and let them cool slightly before serving. You can garnish them with fresh herbs like parsley or chives for added flavour and presentation. Enjoy your delicious and cheesy baked Roland mushrooms!
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Storing and reheating leftovers
If you wish to store them for longer, you can freeze them. To do this, place the stuffed mushrooms on a baking sheet and freeze them individually. Once frozen, transfer them to an airtight container. This method helps to prevent moisture loss and maintain their structure. When you are ready to reheat frozen stuffed mushrooms, it is best to thaw them in the fridge overnight before reheating.
There are several methods you can use to reheat leftover stuffed mushrooms, including the oven, microwave, stovetop, and air fryer. Each method requires slightly different preparations but all aim to retain moisture and maintain the flavour and texture of the mushrooms and their filling.
To reheat in the oven, preheat the oven to 350°F (175°C). Place the leftover stuffed mushrooms on a baking sheet and cover them with foil to prevent drying out. Heat for 10-15 minutes, checking regularly, until the internal temperature reaches 165°F (74°C).
For microwave reheating, arrange the stuffed mushrooms on a microwave-safe plate and cover them with a microwave-safe cover or a damp paper towel. This will help to retain moisture. Reheat for short intervals, checking regularly, until the desired temperature is reached.
Reheating on the stovetop or in an air fryer requires similar preparations to the oven method, adapting to the specific equipment as needed.
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Frequently asked questions
Use a damp paper towel to wipe the mushrooms and remove any dirt. If they are very dirty, rinse them under water and then pat them dry.
Cremini mushrooms (also known as baby bella mushrooms) are recommended for their deeper, more complex flavor. White button mushrooms can also be used.
You can use any cheese you like! Popular options include sharp cheddar, mozzarella, Swiss, Gruyère, feta, goat, and brie.
Bake the mushrooms for around 15-25 minutes, or until the filling is melty and the tops are golden brown.
