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Dec 16, 2009 05:11 AM

Make ahead stuffed mushrooms?

I would like to have a stuffed mushroom appetizer for a holiday party but don't want to spend time in the kitchen when people are showing up. How do I prepare so that all I have to do is bake. Can I stuff them and keep in refridgerator for a few hours without them turning?

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  1. I've done this and it works fine. My stuffing has onions, garlic, mushroom stems, panko, parsley- sometimes cheese. I saute the stuffing and fill the mushrooms then put in the fridge to bake later. You can also bake them and serve room temp.

    Another good make ahead appetizer is crostini. Slice a baguette and brush with olive oil and bake till crisp. You can store them in a ziplock bag. Lots of topping choices- white bean dip, hummus, spinach/artichoke dip, tomato or eggplant bruschetta...

    1 Reply
    1. re: cheesecake17

      thank you so much. I will try the crostini with my spinach dip at christmas!

    2. I always make them a day ahead, cover and refrigerate with NO problems. They are always the first thing to go.

      1. I make the spinach-feta stuffed mushrooms from the original Silver Palate and they are really good. You can make the stuffing as far ahead as you like and freeze it. You can stuff the mushrooms earlier in the day and just bake them as needed. One tip for this recipe: just lightly stuff the mushrooms, don't pack the stuffing in. I can paraphrase the recipe if you are interested.

        4 Replies
        1. re: GretchenS

          thanks for the tip about overstuffing. This is my first try. I would love the recipe, thanks!

          1. re: katronk

            Here you go, ingredients as published [with my annotations], directions praphrased.

            Silver Palate Stuffed Mushrooms

            [I use a 1 lb bag of frozen chopped spinach and triple the other stuffing ingredients. This keeps a long time in the freezer in an old mayo jar or similar and is also great in stuffed thick pork chops.]

            12 medium mushroom caps [or if doing as finger food use a larger number of small mushrooms]
            1 T olive oil
            1 T butter
            1/2 cup finely chopped yellow onion
            2 T chopped walnuts [I use whole pine nuts]
            1 garlic clove, minced
            5 oz frozen chopped spinach, thoroughly defrosted and squeezed very dry
            1 oz feta cheese, crumbled
            1 oz gruyere [I usually use parmesan and I have been known to just use double the feta]
            2 T minced fresh dill [really makes the recipe, try not to cheat with dried]
            S&P to taste

            Sauté onion in oil and butter till very soft, add nuts and garlic and sauté briefly, add spinach and sauté stirring frequently another 5 minutes or so, take off heat and cool, then add dill and cheeses and a bit of salt and pepper and combine well. Freeze at this point if desired.

            Preheat oven to 375. Wipe mushrooms, remove stems and stuff very lightly, not packing in the stuffing or compressing it. Put mushrooms on an oiled baking dish or cookie sheet and bake for about 20 minutes. I find that these just disappear at parties as finger food; with larger so-called stuffing mushrooms they make a very nice side dish with a roast.

          2. re: GretchenS

            Would this stuffing hold for 2 days in fridge? Or would you recommend freezing? Thanks.

            1. re: edinaeats

              Yes, it will be fine. Maybe don't add the cheese until day you're making them.

          3. Yes, you can. But make sure your mushrooms are very, very fresh. They begin to deteriorate quickly once they've been stemmed and it's best to fill them as soon after stemming as possible. Once stuffed, you can just cover them with foil, refrigerate, and pop them in the oven when you want to.

            Here is an excellent Michael Field recipe for mushroom croustades that I've been making for decades. Although I do usually make the croustades as a container, I've baked the duxelles in mushroom caps as well. The duxelles can be made the day before, but it's easier to work with if you bring it to room temp before trying to fill the caps.


            1 Reply
            1. re: JoanN

              Ah, JoanN, these sound lovely. And I like the croustade idea better than the caps themselves. I always think the caps are going to taste better than they do :) Thank you.

            2. I stuff mushroom caps with a butter-rich combination of torn-up stale Italian bread, garlic, capers and finely minced roasted red peppers. Typically the seasonings include basil and Tabasco and plenty of black pepper. These end up tasting great when I make them the day before and refrigerate. The seasonings and melted butter end up permeating the mushrooms over time.

              The fact that they're refrigerated also renders the insides moister, even when I use a 450 degree oven to get great caramelization on the outsides.