Easy Stuffed Mushrooms Recipe (2024)

FAQs

How to make stuffed mushrooms not watery without? ›

"The most important thing to remember is whenever you make stuffed mushrooms, bake them upside down first, let all the liquid drain out, then partially bake them at a very high temperature for a few minutes. Once that's done, let them drain, save all that liquid and put it into the stuffing," explains Rach.

A crispy, savory mixture of panko bread crumbs, pine nuts, sun-dried tomatoes, herbs, and pecorino cheese fills juicy roasted mushroom caps. These bite-sized apps are easy to make and SO delicious.

Cooking with dry heat—and yes, cooking directly in fat is actually a "dry" cooking method—allows them to release their natural moisture. It caramelizes their sugars, making them tender, not spongey.

"Adding salt before throwing mushrooms in the pan or immediately after will draw out the water from them, making them simmer in their own liquids," says Sofia Norton, RD.

If the stuffing is too dry add a bit more stock (it should be very moist). Stuff the mushrooms well and save any remaining stuffing.

To expedite the process, you can partially dehydrate them in the oven before air drying. Place in an oven heated to 175 degrees F/80 degrees C for 2 hours, flipping them halfway through. I used an oven-proof plate, but you could place the mushrooms on a baking rack over a sheet pan as well.

Do I need to wash the mushrooms before I cook them? Never wash mushrooms. Instead, Wipe off any dirt with a damp paper towel. You can wash them but they won't be as good in texture/color.

Because mushrooms can absorb a lot of water when you wash them, and you don't want your mushrooms to get soggy. Not all mushrooms absorb the amount of water as others, so there are some subtle differences between mushrooms due to their individual variety and whether they are cultivated or wild.

To Make Ahead: Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 day. Reheat in a skillet until warm. To Freeze: Freezing may change the texture of sauteed mushrooms.

Why are my stuffed mushrooms rubbery? ›

Cooking damp mushrooms causes them to steam as the water evaporates. Steaming is what imparts a rubbery, chewy-in-the-bad-way texture. If you choose to wash your 'shrooms use a tea towel or a few paper towels to pat them dry with a firm but gentle hand.

Properly clean your raw mushrooms.

Gently snap your mushroom stems to remove them from the mushroom caps. There is no need to remove the gills, however, if you prefer your mushrooms without them, you can softly scrape them out with a spoon.

One Reddit thread shared speculation that the removal was due to a menu overhaul to simplify menus during COVID-19 lockdowns in 2020. Although the mushrooms may be gone from menus now, some fans of the appetizer still express their appreciation for them online.

The secret to mushroom storage is that they stay fresh longer if you take them out of their container. Wrap them in paper towels placed in open plastic bags (paper bags are even better) and keep them in the fridge.

Jo Cooks writes that mushrooms are made up almost entirely of water – 92 percent – and says you should bake them first to get rid of moisture beforehand.

Keeping them in the dry, cool fridge is the best way to prolong their life, along with avoiding water (aka washing them) until the last possible second. A paper bag or paper towel-lined zip-top plastic bag will absorb the moisture mushrooms naturally release, preventing them from getting slimy.