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Stuffed Mushrooms
Keep this classic, vegetarian stuffed mushrooms recipe in your back pocket for cold-weather gatherings, and don't be surprised when the passing tray is empty.
👥 20 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 20 min👤 Gina Marie Miraglia Eriquez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
- ●food processor
- ●skillet
📝 Preparation Steps
1
Preheat oven to 400°F.
2
Tear bread into pieces and pulse to coarse crumbs in a food processor. Transfer to a bowl and toss with oil, ¼ tsp. kosher salt, and ⅛ tsp. pepper. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to ⏱️ 8 minutes, then transfer to a bowl.
3
Pull stems from mushroom caps (to create space for stuffing) and finely chop stems. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about ⏱️ 10 minutes, then remove from oven.
large (2–2½" in diameter) white mushrooms (1 lb.)20
4
While mushroom caps are baking, melt butter in a 12" heavy skillet over moderately high heat until foam subsides, then sauté chopped mushroom stems, stirring, until golden, about ⏱️ 5 minutes. Add onion, celery, garlic, oregano, and remaining ¼ tsp. salt and ⅛ tsp. pepper and sauté, stirring occasionally, until onion is golden, about ⏱️ 5 minutes. Cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.
medium onion, finely chopped (1 cup)1
5
Turn mushroom caps over, then fill mushroom caps with breadcrumb mixture, pressing gently into a mound (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about ⏱️ 20 minutes. Editor’s note: This recipe was originally printed in the April 2003 issue of ‘Gourmet.’ Head this way for more of our best Thanksgiving appetizers →
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