Keep this classic stuffed mushrooms recipe in mind when you’re looking for hors d’oeuvres or side dishes for any cool-weather group affair. Need a Thanksgiving snack or New Year’s Eve appetizer? Open up a bottle of wine or pour some martinis and pass around a tray of these easy stuffed mushrooms. People will talk.
While we’re loyal to panko in most cases, one of the secrets to this recipe is starting with crunchy homemade breadcrumbs. To these, we simply add sautéed veggies, herbs, minced garlic, and Parmesan cheese for a hit of umami without heft (skip the cream cheese, goat cheese, and mozzarella here). What’s the best variety of mushrooms to use? Something sturdy. Plain old white button mushrooms are ideal, but crimini mushrooms (sometimes called baby bella mushrooms) work well too—skip their big sibling, portobello mushrooms, since those are too large for this recipe.
Stemming and prebaking the mushroom caps (cavity side down) for a few minutes helps them release extra liquid, and you can do this ahead of time to cut down on prep time the day of your gathering. Finally, stuff the mushroom cavities and roast in a shallow baking dish or baking sheet until golden brown.
Don’t be surprised if the mushrooms disappear in minutes.
Recipe notes
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