Homemade Stuffed Mushroom Caps Recipe

[Saviolo]

And we're back! This week is a fun little party food recipe for all those holiday get togethers that have had to be postponed due to Reasons. These stuffed mushroom caps are delicious and simple, and the crispy breadcrumbs on top give them a delightful texture. The longest part of the recipe is cooking down the mushroom stems, onion, and shallot into a duxelle, but don't skimp on the cooking time! You want them to be dark and delicious (not burned, of course), with the flavour concentrated. You don't want to add too much moisture into the mix either, as the raw mushroom caps will release some moisture as they bake with the filling inside.

If you really love garlic, you could roast a clove of garlic for every six caps or so, and add the roasted garlic into the mix at the end when you're blending in the cheese. You don't need to overdo it with the breadcrumbs in the stuffing, but you do want to make sure you've got enough to give it some structure, because without them, the stuffing will just melt and run out of the caps.

[lillypaddle]

1. I love stuffed mushrooms

haven't made them in years - thanks for posting, I'm inspired.

[Marthe48]

2. I have an easy recipe for stuffed mushrooms

I already know it isn't as good as yours, but they are fast and taste good.

Clean 1 8oz. pack of button mushrooms, remove the stems and set aside. Put the mushrooms on a baking sheet. Make about 3 tbs mix of mayo and butter, set aside. Get a bag of seasoned croutons. Garlic and herb are good. Put a crouton in each mushroom. You can sort through the croutons and find a good fit for each mushroom. After you stuff each mushroom, put a dab of the mayo-butter on top of each mushroom and crouton. Bake at 400 degrees, center rack, for about 10 minutes. My daughter and her husband ate the whole batch, so 2-4 servings. You can use the stems in another recipe.