By popular demand, I’ve got Michelle, my brother’s girlfriend and an awesome cook, to guest blog about how she makes her easy yet delicious stuffed mushrooms. They’ve been a staple at our holiday celebrations this year, and are truly addictive! Interested in finding out how she makes this healthy dish? Keep reading!
Michelle’s Famous Stuffed Mushrooms
- White mushrooms, 3 or 4 packages
- Plain bread crumbs, any brand
- Butter (5 TBSP total)
The number of people you are planning to serve determines how many packages of mushrooms to buy. I buy the white mushrooms that still have the stems attached. For Christmas, when we had 12 guests, I got four packages, and for Easter I got three. It may seem like a lot, but remember that mushrooms shrink! I also use the 4C Plain Bread Crumbs but you can use your favorite kind.
Usually the night before I am going to make them, I take the stems out and I save about 10 of them. Then I wash all the mushrooms to make sure I have all the dirt off, and put them back in the fridge. (Don’t forget to wash the stems too!)
To make them, I get a pot of boiling water and put the mushrooms in the water for 5 minutes. Make sure not to leave them in any longer then that! I have a limited amount of large pots in my house so I boiled them in three batches, and it works well either way. Then use a (clean) towel and put them facing down so the water doesn’t pool. Then, you want to use the stems: chop them up very fine and use about 1-2 tablespoons of butter (it can be salted or unsalted). I use salted butter for mine. Have the butter melt in the frying pan then put your stems in and let them cook until they get a deeper brown color. Make sure to keep stirring them so they don’t burn. That usually takes about 3 to 5 minutes on medium heat.
In a bowl, have your bread crumbs ready. The amount will vary depending on how many mushrooms you have. I used a little less than a cup. If you’re making more mushrooms, then add more breadcrumbs. Once the stems are done cooking you add those in with your bread crumbs.
You will need to melt about 2-3 more tablespoons of butter (just use the same frying pan you cooked the stems in) and once that is melted add that to your bread crumbs and mix it all up until it kind of looks like wet sand. (You can do a taste test here ~ I promise you it doesn’t taste like sand!) You just want to make sure that all the breadcrumbs are coated.
**At this time if you wanted, you could add whatever spices you like, for example garlic powder, cheese, onion powder, etc. You can get creative, but I keep things plain.**
Now time for stuffing! I have a large round glass dish that I like to cook my mushrooms in. By this time they will be cooled from being boiled so just move them into whatever dish you baking them in and stuff them! I use a small spoon and make sure I really pack the stuffing into each mushroom by using the back of the spoon. You will more than likely have a little left over stuffing, so that’s what I sprinkle over the top. Put them in the oven at 350F for about 20-25 minutes (or until the stuffing looks golden brown) and that’s it! Very easy and delicious!
Thanks, Michelle! We are so glad to have you sharing your recipe with us by popular demand, and can’t wait to see what you cook up next 🙂