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So here, if you’re looking for a simple yet impressive snack for the aperitif, stuffed mushrooms are kind of my go-to. Honestly, they always make a little impression, especially when they arrive still hot in the dish. That said, I admit I often forget to properly remove the stem, which can quickly ruin the stuffing if you’re not careful.
I often prepare this recipe for my impromptu evenings, because it doesn’t require much effort or unusual ingredients. And since I like to add my personal touch, I sometimes change the type of cheese or add a bit of chili. Well, there, you do as you please, right.
As for cooking, I bake them in the oven, so they get nicely gratinated, but I admit you can also eat them just pan-fried. It changes the texture, gives a more rustic look. Once, I even tried the cold version for a picnic, it surprised people but was liked.
Come on, I’ll share my favorite recipe, not too complicated, but really satisfying. Feel free to adapt it, that’s part of the magic of stuffed mushrooms, it remains flexible!
Essential ingredients to succeed with your stuffed mushrooms
- 500 g of button mushrooms – choose fresh and firm ones, otherwise it’s a hassle to stuff
- 100 g of fresh cheese – such as ricotta or Boursin, according to your taste
- 1 clove of garlic – I like it slightly spicy
- A few sprigs of fresh parsley – adds a fresh touch, that’s my take
- 50 g of ham – optional, but it adds a gourmet touch
- A drizzle of olive oil – for cooking, and a bit in the stuffing
- Salt and pepper – to your liking, I admit I often go by feel
How to prepare your stuffed mushrooms like a chef (with complete simplicity)
- Start by cleaning the mushrooms, without soaking them, a wipe with a damp cloth is enough, otherwise they absorb too much water.
- Carefully remove the stems and chop them finely, they will end up in the stuffing.
- In a pan, sauté the pressed garlic, stems, and ham cut into small pieces in a drizzle of olive oil. Let it brown nicely, it adds flavor.
- Off the heat, add the fresh cheese then the finely chopped parsley. Taste, add salt and pepper.
- Fill the mushroom caps with this preparation. No need to press too hard, a bit of air is better.
- Bake for 15-20 minutes at 180°C, until they brown a bit and the cheese melts.
I admit, I often keep an eye on them, because each oven has its character, and nothing’s worse than completely dried-out mushrooms.
Essential tools for a well-mastered stuffing
- A good kitchen knife – essential for removing the stems without ruining the mushrooms
- A non-stick pan – makes cooking the stuffing quickly easier
- An oven dish – preferably one that retains heat well, it’s like a little boost for the cooking
- A small spoon – to fill the mushrooms neatly, especially if you like to pay attention to presentation
- A bowl to mix the stuffing – helps avoid mess on the work surface
More than an appetizer, a real taste performance
What I love about this recipe is the moment everyone leans towards the dish, furrowed brows, super curious. And the instant after, the smiles that appear. So yes, it’s simple, but it really works every time.
I’ve also noticed it’s a great icebreaker for conversations, especially when sharing these little bites over a drink. The conviviality, it’s really tangible there. I love that, honestly.
Otherwise, you can play the original card and slip in less classic ingredients: walnuts, pine nuts, or even a bit of goat cheese for those who like it. It’s your playground, something I always like to get lost in.
Can you prepare stuffed mushrooms in advance?
Yes, you can prepare the stuffing and clean the mushrooms the day before. Assembly can also be done the evening before, then just bake right before serving. This saves time and ensures you always have a ready recipe for impromptu occasions.
What cheeses to use for the stuffing?
You can vary the cheese according to your taste: ricotta, Boursin, fresh goat cheese, or even a mix to bring more creaminess and flavor. The important thing is that the cheese is mild and mainly fresh to keep the stuffing light.
Can you make a vegetarian version?
Absolutely! Just remove the ham and replace it with chopped walnuts, pine nuts, or even a bit of smoked tofu to keep a gourmet touch.
Should you precook the mushrooms before stuffing them?
No, it’s not mandatory. You can stuff them raw and bake directly. This keeps a nice texture, but cooking time will be a bit longer.
How to avoid mushrooms releasing too much water?
The main thing is not to wash them under water. A damp cloth is enough. Also, don’t overcook them in advance and be careful not to pack the stuffing too tightly, that helps too.
