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stuffed mushrooms

I have some beautiful (open) field type mushrooms that I fancy stuffing and having for dinner (probably tomorrow). Only propblem is, I can't decide on the stuffing. Any suggestions?

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  1. I've used sausage, a little bit of bread crumbs and mozzarella cheese. Brown sausage and drain, take off heat and add bread crumbs and cheese. Stuff mushrooms and broil. I don't eat them as I don't like mushrooms, but hubby raves about them.

    1. Crabmeat is always an option. Or, you can dice the stems, add some onion, spinach, lemon juice, garlic, a bit of cheese. Top with panko bread crumbs and heat through.

      1. I like lobster or crab, but I also have a recipe somewhere that involves gorgonzola, spinach and sundried tomatoes which I have to try sometime.

        1. Aaahh, stuffed mushrooms. A yesteryear specialty. There was once a popular place in Palo Alto - L'Omelette - which featured dramatically-huge mushrooms (proto-portabellas?) stuffed with a tasty mushroom, breadcrumb and who-knows-what mixture bound together with some kind of sauce. You could order this as either an appetizer or main course. Whenever I encountered sufficiently oversized mushrooms at the store, I was inspired to try to recapture the magic.

          I suggest you look in your grandmother's cookbook collection for inspiration :-)

          1. I do different ones but it seems ones that have bacon always go the fastest.

            1. Here are some of the things I like to put in stuffed shrooms-
              ham, sausage,chicken, bacon,crab, well you get the idea. I've used whatever I have on hand and I can't think of anything that was bad. For the binding, I usually chop the stems which I sautee in butter with onions, add goat or cream cheese,fresh bread crumbs, and any fresh herbs I have on hand. Be sure to taste this for s & p so it isn't bland. Drizzle with some good extra virgin olive oil and bake or microwave. You can get creative and use whatever combo strikes your mood.

              1. i vary between these two stuffings:

                1. sautee torn baby spinach and diced garlic in extra virgin olive oil and stuff mushroom caps. top with small amount of grated reggiano parmigiano and broil

                2. chop up the peeled mushroom stems and mix with freshly made whole wheat breadcrumbs, coarse black pepper, a smidge of sea salt, oregano and a bit of grated reggiano parmigiano and bake


                1. An oldie but goodie from Michael Field. Also outstanding in croustades and small puff pastry shells:

                  Saute 3 tablespoons finely chopped shallots in 4 tablespoons of butter for about 4 minutes. Add 1/2 pound finely chopped mushrooms and cook until moisture has evaporated. Sprinkle mixture with 2 tablespoons of flour until it's no longer visible. Add 1 cup heavy cream and bring to a boil until thickened. Reduce heat to a simmer and cook another minute or two. Remove from pan and stir in 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 tablespoon finely chopped parsley, 1-1/2 tablespoon finely chopped chives, and 1/2 teaspoon of lemon juice. Can be refrigerated until ready to use. Fill whatever container, sprinkle with Parmesan, dot with a bit of butter, and bake about 10 minutes at 350 degrees.

                  A real classic.

                  10 Replies
                  1. re: JoanN

                    Joan --

                    **thank you** This is absolutely divine. YUM. I knew it would be fantastic, but I had no idea it would end up tasting so spectacular. I kept four big mushrooms apart, and stuffed them with some of the filling/spread, then heated the rest with some crunchy bread in a pretty little crockpot.... mmmmm.

                    1. re: JoanN

                      I know this is late, but I just wanted to say thanks and mention that I chose this recipe to make on Thanksgiving back in '07 and have made it for either Thanksgiving or Christmas eve each year since. I love it, and so does my family. So here I am, yet again, looking it up among my "favorites" and thought I'd say thank you :)
                      Happy Thanksgiving!

                      1. re: vvvindaloo

                        Never too late for such a lovely post. It's been one of my favorites for decades. Thrilled to hear it's now one of yours as well.

                        1. re: JoanN

                          making it again this Christmas eve!

                          1. re: vvvindaloo

                            So happy to hear from you again, vvvindaloo. It's been ages since I last made them. Thanks for the memories, and for reminding me it's time to make them again. Merry Christmas to you and your family.

                            1. re: JoanN

                              Here I am, at the stove, sauteeing the mushroom filling and thinking of you again! Merry Christmas, everybody :)

                              1. re: vvvindaloo

                                Always lovely to hear from you, vvvindaloo. A joyous holiday and healthy new year to you and yours.

                                1. re: JoanN

                                  Happy Holidays, once again. These mushrooms have become a staple at our Christmas Eve family celebration, and I wanted to say thanks. Still love this recipe! See you next year-hope it's a good one :)

                                  1. re: vvvindaloo

                                    One of my favorite annual holiday messages. A happy and healthy new year to you and your family, vvvindaloo.

                      2. re: JoanN

                        This thread popped up just as I had some ageing mushrooms needing to be dealt with, and everything else but the chives on hand. It sounded so good I made it this AM without having a specific purpose in mind and so far, it's been delicious just on toast -- I'm not sure it's going to last long enough to fill anything!

                      3. I do as above, but I gently fold in at least a cup of crabmeat at the end after you remove the mixture from the heat.

                        1. The original Silver Palate has an outstanding recipe for spinach-feta stuffed mushrooms. I can paraphrase it if you want.

                          1 Reply
                          1. re: GretchenS

                            Yes please! That sounds fabulous!

                          2. To a cup of your fav cubed croutons add:
                            2 Tblsp shredded zucchini
                            2 Tblsp shredded monterey jack cheese
                            2 Tblsp diced sun dried tomatoes
                            and fold with enough light cream to create a stuffing

                            fill each mushroom, foil cover in an 8x8 pan at 325 for 20 mins. Should fill 10-12 med mushrooms

                            2 Replies
                            1. re: HillJ

                              I've done mushrooms stuffed with chorizo and manchego bound with some panko that are pretty good.

                              1. re: jamesm

                                My recipe is not healthy but oh so good! The filling is basically crumbled browned sweet italian sausage, frozen spinach (drained/squeezed of liquids), chopped parsley and basil, crushed garlic, italian breadcrumbs, shredded provalone cheeses and a touch of mayo and parm. I top it off with thinly deli sliced provalone that I cut into small circles with a cookie cutter and stick under the broiler until melty and littly browned.

                            2. my favorite is philly soft cream cheese with bacon bits. simple and delicious.

                              1. One of my go to favorites for a crowd. I make several mixtures and present them all. I've never taken any home.
                                Spinach with sausage and greuryer cheese
                                ground ham with jack and green chilies
                                crab, and cheese Usually what I have but nothing too overpowering.
                                roasted peppers red and green with jack cheese (very Christmasy)
                                I add breadcrumbs just to bind and dot each with a little butter then bake at 350 for 30min.

                                Have fun with it, I use up the mushroom stems and pieces somtimes throw in a little fresh garlic, sauteed onions. Spice them up with tabasco if so inclined. When I know the crowd is daring, I use a really spicey hot link sausage and people who love the heat, love them.

                                11 Replies
                                1. re: othervoice

                                  I am making a big batch of stuffed mushroom for Christmas for my (new) big Italian family this holiday....they love the classics and lots of sausage (sausage and peppers is their favorite dish!). Any suggestions from long-time makers? I read the Epicurious recipe and loved that but I like the texture (and price) of adding bread crumbs. Also I am wondering about the need to pre-cook the caps or not....different recipes differ on that....

                                  I have to make a batch of about 50-60. and welcome any input, thanks in advance.

                                  1. re: lichow

                                    Is the recipe you're referring to the one with hot sausage and cream cheese? I made it Thanksgiving and loved it, if you want bread crumbs you can just add a touch or sprinkle on top with the parmesan. I added all the chopped mushroom stems too, so that could help with the texture and price. I always bake from raw, they cook up fast enough.

                                    1. re: coll

                                      That's the recipe--and that's just what I wanted to know about the caps, thanks so much! I went to Grand Army Plz (Brooklyn) farmer's market and bought great farm-made Italian sausage yesterday; can't wait till Christmas when I make these.

                                      1. re: lichow

                                        You won't be disappointed, my husband's (Italian) family ate so many before dinner at Thanksgiving that their stomachs hurt ! In a good way, of course . And took home all the leftovers.

                                        1. re: coll

                                          YUM......thanks for the advice

                                          1. re: lichow

                                            My other advice is, you're supposed to brush the inside of the mushroom with white wine before putting in the stuffing. I keep forgetting and just sprinkle some on top. Not sure how much it matters......

                                            1. re: coll

                                              I found some uncooked leftovers in the freezer (the recipe makes a ridiculous amount) and didn't feel like opening a bottle of wine, so I used sweet vermouth to sprinkle. Just changed the ingredient on the recipe card, it's a nice addition.

                                      2. re: coll

                                        I make a very similar recipe to coll's for my Italian in laws for their Christmas Eve dinner and they are always the first things to go. I add some prosciutto to the sausage and cream cheese. You could probably substitute mascarpone cheese for the cream cheese. I'm baking 3 batches this year... one for a cookie exchange I'm hosting, one for Christmas Eve, and one for Christmas dinner at my house. People love them!

                                        1. re: cjc519

                                          Proscuitto always is a welcome addition to anything, I bought a pound the other day for Christmas and I'm not even sure what I'm using it for yet!

                                          1. re: coll

                                            MUSHROOM REPORT: I kind of cobbled together a recipe using all the wonderful tips and recipes above, as well as the Epicurious recipe as a base.
                                            My only complaints: 1, the mushroom caps I found were SO big I wish they were smaller; I would like the ratio of stuffing to mushroom to have been closer (but it seemed they would be too towering). 2, I did add the breadcrumbs (small amount) and chopped stems (with garlic) but still found it a little bland. That being said, they all almost disappeared fast. The few left that we snuck out were better the next day.

                                            I offer 2 recipes here: my cobbled-together Christmas mushroom recipe that I am sure will be refined yearly, and Marcella Hazan's that I intend to try as well. Thanks to all!

                                            My Christmas stuffed mushrooms

                                            (makes about 50 mushrooms)

                                            5 or 6 or boxes mushrooms

                                            2 lbs Italian sausage (could have used more)

                                            1 cup Italian bread crumbs ( ditto, a little)

                                            4 eggs, beaten

                                            5 cloves garlic

                                            about 3/4 c. chopped Italian parsley

                                            1/4-1/2 cup parmesan (grated)

                                            1/2 pkg cream cheese

                                            1 tbs dried oregano

                                            salt and pepper to taste

                                            take stems out of shrooms

                                            saute sausage until brown, mash with potato masher to break it up

                                            take out w/slotted spoon, put in smaller bowl

                                            chop garlic cloves in processor, add stems

                                            drain some of the fat in pan where you sauteed sausage

                                            add mushroom stem/garlic mixture & saute that till cooked down

                                            cool it a bit then add cream cheese to melt in

                                            IN big bowl put mushroom mixture, sausage, bread crumbs, egg, oregano, parsley
                                            add more of anything to get proper consistency--should be somewhat stiff to hold shape for molding into caps

                                            pour olive oil on bottom of foil pan
                                            brush caps w/ white wine; salt and pepper them
                                            mold stuffing into caps
                                            grate on more parmesan before baking

                                            bake at 350', till done

                                            Baked Stuffed Mushroom Caps- Marcella Hazan

                                            1 packet dried porcini mushrooms or if bought loose, about 1 oz.
                                            1/4 heaping cup crumbs (the fresh, soft, crustless part of the bread)
                                            1/4 cup milk
                                            1 pound fresh, stuffing (large) mushrooms
                                            1/4 pound pancetta
                                            4 flat anchovy fillets (preferably the ones prepared at home)
                                            4 fresh basil leaves, torn by hand into small pieces
                                            A small garlic clove, chopped fine
                                            1 egg
                                            3 tablespoons parsely chopped fine
                                            1/8 teaspoon dried marjoram or 1/4 tsp chopped fresh
                                            Black pepper, ground fresh from the mill
                                            1/2 cup, dried, unflavored bread crumbs
                                            1/3 cup extra virgin olive oil

                                            1. Put the dried mushrooms in 2 cups of lukewarm water and let them soak for
                                            at least 30 minutes.

                                            2. Put the soft crumb and milk together in a small bowl or deep dish and set
                                            aside to soak.

                                            3. Wash the fresh mushrooms rapidly under cold running water, and pat them
                                            thoroughly dry with paper towels, taking care not to bruise them. Gently
                                            detach the stems without breaking the caps.

                                            4. Line a wire strainer with a paper towel and place it over a small
                                            saucepan. ( I have had better luck with a paper coffee filter in a
                                            strainer or a melitta cone). Pour the liquid into the strainer, filtering it
                                            through the paper towel into the saucepan. Rinse the reconstituted porcini
                                            in several changes of cold water, making sure no grit remains attached to
                                            them. Add them to the saucepan and cook, uncovered, over lively heat until
                                            all the liquid has boiled away.

                                            5. Preheat oven to 400F

                                            6. Chop the cooked reconstituted porcini, the fresh mushroom stems, the
                                            pancetta, and anchovy fillets all very fine. It can be done by hand or in a
                                            food processor.

                                            7. Put all the above chopped ingredients in a mixing bowl, adding the basil
                                            leaves and chopped garlic. Take the milk-soaked crumb into your hand,
                                            squeeze it gently until it stops dripping, and add it to the bowl. Break the
                                            egg into the bowl. Add the parsley, marjoram, salt, and several grindings of
                                            pepper, and thoroughly mix all the ingredients in the bowl with a fork until
                                            they are combined into a smooth, homogeneous mixture. Taste and correct for
                                            salt and pepper.

                                            8. Stuff the mushroom caps with the mixture from the bowl. Put enough
                                            stuffing into each cap to make a rounded mound. Sprinkle the mounds with
                                            bread crumbs.

                                            9. Choose a baking dish that will accommodate all the mushroom caps side by
                                            side in a single layer. Smear the bottom and sides of the dish with a little
                                            of the olive oil. Put the mushrooms in the dish, stuffed sides up.
                                            Crisscross the mushrooms with a thin stream of olive oil, lightly daubing the

                                            10. Place the dish in the uppermost level of the preheated oven and bake
                                            for 30 min., or until the mounds of stuffing have formed a light crust.
                                            After removing from the oven, allow them to settle for several minutes before

                                            1. re: lichow

                                              I got those humongous mushroom caps too, didn't think there was such a thing as too big but yes, they were. Bigger than portobellos. Looked impressive but everyone only ate half. I spiced it up with smoked paprika, which I use on everything lately.

                                  2. Here is a Korean version of stuffed mushrooms -

                                    Beoseotjeon (Korean Stuffed Mushrooms)

                                    Servings: 6

                                    24 medium to large mushrooms
                                    4 ounces beef (your favorite cut)
                                    2 ounces soft or medium tofu
                                    2 tablespoons flour
                                    1 egg
                                    oil for frying

                                    Beef Seasoning
                                    1 tablespoon soy sauce
                                    1 tablespoon mul yeot (Korean malt syrup - substitute honey, sugar, or brown sugar)
                                    1 green or spring onion
                                    2 cloves garlic
                                    1/4 teaspoon black pepper
                                    2 teaspoon sesame paste*

                                    *Sesame Paste
                                    1 tablespoon toasted sesame seed
                                    1 teaspoon sesame oil

                                    Dipping Sauce
                                    2 tablespoon soy sauce
                                    1 tablespoon water
                                    1 tablespoon vinegar
                                    1 tablespoon toasted sesame seeds
                                    1/2 teaspoon medium ground dried red chili pepper



                                    Partially freeze the beef (place into freezer until firm) for easier cutting.

                                    Sesame Seeds
                                    Heat a small dry pan (no oil) over medium heat and add 2 tablespoons (Total amount used in this recipe) sesame seeds.
                                    Toast until light golden brown, shaking the pan often to ensure even toasting.
                                    Remove from heat and let cool.

                                    Sesame Paste:
                                    Crush 1 tablespoon of the toasted sesame seeds to a pulp, add the sesame oil, and mix into a paste.

                                    Beef, Tofu, and Seasoning:
                                    Crush or mince the garlic.
                                    Mince the green onion.
                                    Mix all seasoning ingredients together in a medium bowl and let stand for ten minutes.
                                    Remove the beef from the freezer and cut into thin slices/strips, then thoroughly mince.
                                    Mash the tofu.
                                    Remove the stems from the mushrooms and mince them.
                                    Add beef, stems, and tofu to the seasoning mix and mix well.
                                    Let stand ten minutes.
                                    Very lightly dust the interior of the mushroom caps with flour, then fill with stuffing mix.

                                    Dipping Sauce
                                    Mix all ingredients in a small bowl and let stand ten to fifteen minutes.

                                    Crack egg into a small bowl and beat.
                                    Heat a non stick pan over medium heat.
                                    Add cooking oil.
                                    Dust filled mushroom caps with flour, dip in egg, and place into pan in a single layer, stuffing side down.
                                    Fry until golden brown (about two minutes), turn and cook for another one to two minutes.
                                    Repeat until done.

                                    Serve warm with dipping sauce.

                                    1. I like a mixture of crab, mayo and Boursin cheese. Add some very finely diced onion, Old Bay, crushed Ritz crackers and top with some panko and fresh parm.

                                      1. I made stuffed portabellas for the first time the other night. Had leftover potatoes, peas, red bell pepper, added garlic, olive oil, almond meal, tamari & water. Yum! I'll be making them again, many ideas for possible stuffing ingredients.