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Dec 2, 2008 05:34 PM

Baked Stuffed Mushrooms

Someone on this board mentioned using leftover Thanksgiving stuffing to make stuffed mushrooms. This sounds like a terrific idea, especially since I have quite a bit of leftover stuffing sitting in the freezer. Unfortunately, I've never made stuffed mushrooms before and a search on the Home Cooking board didn't yield many helpful tips.

Is there anything I should add before stuffing my mushroom caps with the leftover stuffing? My stuffing is definitely on the dry side. Suggested cooking temp? Also, can I freeze the mushroom caps after stuffing but prior to baking? I'd love to save them to serve to unexpected guests with minimal effort and fuss.

Any and all tips would be greatly appreciated! Thanks.

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  1. First thing to keep in mind is that mushrooms are over 90% water. For stuffing, simply clean them and stuff. Rather than baking them, I prefer to place them under the broiler to brown slightly and heat through. Not too close to the broiler heat; about upper third of the oven works best for me. Don't want to get them too brown before they're completely heated through. Then, serve hot with a suitable wooden pick or special forks. Because they are primarily water, mushrooms don't really freeze well. At least not until thoroughly cooked; and even then I don't like to use them frozen. I certainly would not try to freeze stuffed mushrooms. Just freeze the stuffing/dressing and use fresh mushrooms when you need them for an hors d'ouvre.

    10 Replies
    1. re: todao

      Yup, I do the same (broil rather than bake). After I wash them and remove the stems, I also usually toss them (cap side down) on a sheet with a bit of oil and move them around to get somewhat coated in the oil. They absorb it completely (I don't use much oil), but when they cook, it helps them brown evenly without getting dried out in places. If you're up for a couple mins more of work, I'd chop up the stems and saute them, and mix them into the stuffing too...

      Definitely agree about having the stuffing on hand rather than trying to keep the mushrooms, too :)

      1. re: another_adam

        Great tip on the Stems adam. I've always removed the Stems discreetly(Portobellos) @ whole foods so I dont wind up paying for more weight...
        Great tip.

        1. re: CHEFARTIST

          You're braver than most of us. I'm sure if one was caught 'discretely' removing the stems at Whole Foods, one would be '86'd' from there forever. They aren't the nicest people, at least not where I live. (Besides, I would feel slightly dishonest in doing so.)
          And, anyway, one portobello stuffed would be a meal, not an app.

          1. re: FibroLady

            Yeah I buy the fresh Potobello's and I can say with all honesty that I twice removed the Stems at that Whole Foods @ Columbus Circle, NY.

            As far as dishonesty, Whole Foods' Stock wont necessarily take a nosedive because I broke off a few stems...Lol
            One time I broke 'em off right at the register, the Cashier remained silent.
            Only in NY kids, Only in NY.

            1. re: CHEFARTIST

              haha, I do that with the shiitakes and potobello's in Whole Foods too. No one has ever said anything.. but maybe like you said.. it's nyc! I've also seen someone walk up to the apples, pick one, polish it, and take a bite.

              1. re: cheesecake17

                Omg, No! Ive never eaten an apple!! Lol!
                I have however, tasted the Arugula for 'peppery' nuances before I paid for it.
                FYI: The arugula @ whole foods has gotten worse and worse. they keep the best stuff for the salad bar.

                1. re: CHEFARTIST

                  The arugula from WF has had a weird taste for a while now. I usually get it from Trader Joe's- it has a more peppery taste and keeps longer too. It's down the block from the WF I go to anyway.

                  1. re: cheesecake17

                    I concur!!!
                    The Packaged Arugula @ TJ's is much better. The Arugula at WF was yellow the last time I checked.
                    NY'ers are really blessed to have Union Sq. Market, Whole Foods and TJ's in such close proximity. I go to all 3 for different needs. The Market is my 1st love though. Look at what I did with Acorn Squashes I found there(recipe courtesy of Chow)

                    1. re: CHEFARTIST

                      I attempt to get to all three also.. but it doesn't always work out. I usually do most of my shopping near my house in Brooklyn, but I love going to the Greenmarket for interesting items.

          2. re: CHEFARTIST

            Well, thanks, the price per pound just went up!

      2. I don't know anything about the freezing aspect, but the liquid from the stems and the frightening amount of butter I use for stuffed mushrooms should take care of any dryness, heh. :-)

        Clean the mushroom, chop off the very ends of the stems, then pop the stems out of the cap. Reserve the caps and chop the stems finely. Saute the chopped stems in butter, then stir it all into your stuffing. If it still seems dry, you could moisten it with a bit of broth or dry white wine. Broil on a greased cookie sheet.

        If that doesn't seem clear, check a few stuffed mushroom recipes on or ask some more questions here. I love stuffed mushrooms and really, they are hard to screw up. Good luck!

        1. i grate cheese over my shrooms before baking ,turns out awesome,keeps them moist

          1 Reply
          1. re: howlin

            Oh, me too! I also love stuffing them with Italian sausage. They are SO good, especially with the cheese. You can also put a bit of ricotta in the bottom of the cap, then the cooked crumbled sausage, then sprinkle with both moz and parm. I also would add the sauteed stems to the sausage. You could stir in some bread crumbs too, if you wanted. That's also good. But yes, brush the caps inside and out with olive oil or butter for even cooking. Then a drizzle of oil or butter over the top of the cheese before putting them in the oven or broiler.
            If you're using leftover Thanksgiving stuffing, you could just add the sauteed stems as well as some cooked sausage, which will 'freshen' it up, and it won't taste like leftovers at all.

          2. Thank you for all the great tips! I'm glad I asked about the freezing aspect. I will definitely take your collective advice and mix in stems with additional butter and wine prior to stuffing, then broil my caps with a little olive oil. Thank you again for taking the time to share your cooking tips! I really apprecate it!!!

            1. My favorite mushroom stuffing is smoked oysters, fine crumbs, the sautéed finely-chopped stems and a little cream cheese to bind. A dash of Worcestershire is good, or some anchovy paste blended in. I've had the best luck oiling and pre-baking the caps for a bit, and then stuffing them - they don't seem to cook through as much as I like if I stuff them raw.

              Speaking of Whole Foods: I have some issues with most smoked oysters, since they're commonly packed in cottonseed oil, which is not exactly health food. At our local WF last week I found cans of the oysters in olive oil. Not really cheap, of course, but reasonable. They're good, too.

              3 Replies
              1. re: Will Owen

                Will, your recipe sounds delicious and I happen to have all those items on hand. Any chance you could write down a rough recipe with approximate proportions and steps? How long do you pre-bake your steps and at what temp? Thanks!

                1. re: cvhound

                  Quite frankly, and pardonnez-moi my French, damned if I know. I'd have to go do it and take notes... However, I can say that if I had two dozen mushrooms, I'd want about three cans of smoked oysters, which I would drain and chop fine along with the sautéed stems, and then stir in maybe half a cup of panko crumbs and see how that looked. After adding enough whipped cream cheese to hold it all together, I might add some more crumbs. Salt, pepper, a good dash of cayenne and some Worcestershire goes in there somewhere - sequence is probably irrelevant, and since it's all good raw you can safely taste as you go. You want it really flavorful. The caps I'd toss in a big bowl with some olive oil just to oil them lightly all over, then give them 5-10 minutes in a hot oven until they start looking a bit cooked. Cool enough to handle (and/or wear rubber gloves, a great invention), and spoon the stuffing on. You want it mounded nicely. And if you run out of 'shrooms you can save the extra filling for a snack; if you start to run out of filling you can cannibalize a couple of mushrooms to stretch it out, and none will be the wiser. For finishing, 400º until they're browning and bubbly.

                  And now you know how I cook!

                  1. re: Will Owen

                    Sounds great! Thanks so much for sharing your recipe. We love oysters and anything with panko and cream cheese!!! :-)