These mushrooms are SO delicious and so versatile...whether you're looking for something to bring to a Superbowl party or you want to serve them as an elegant appetizer for a dinner you're hosting, these are a perfect choice! Not only are they vegetarian, but they are also healthy...ish!
Choosing Mushroom Type
When it comes to choosing which type of mushroom, you're going to want to go with a mushroom with a natural bowl shape. This will help hold the stuffing. With that being said, you will also want a mushroom that is at least a couple of inches wide. The mushrooms that I have found work best are cremini, baby Bellas, and white button. You really can't go wrong with any of those options. The mushrooms pictured in this recipe are Baby Bellas.
First things first, preheat your oven to 350F.
Next, you will want to clean the mushrooms. You will need about 1 pound of mushrooms. I have found that it works best with a damp paper towel. It helps to get the dirt off without getting the mushrooms too wet. Then, go ahead and remove the stems (set the stems aside). The stems usually can be removed by wiggling them out. Then, carefully remove the gills from the inside of the mushrooms (save the gills as well). A spoon usually works best for this.
It's important to season the caps of the mushrooms as well as the stuffing that goes inside them. Carefully toss the mushrooms caps with olive oil, salt, and pepper until they are all lightly coated. You may want to use your hands to toss, as it is the most careful way. It's essential that the mushrooms don't break. Then, place the mushrooms stem side up onto a large baking sheet.
Chop the mushroom stems and gills into a rough chop and set aside. Then, chop 1 large stick of celery (should make about 2 or 3 tbsp), 2 tbsp of yellow onion (finely chopped), 1 clove of garlic (finely chopped), and 1 tbsp of scallions (thinly sliced). Grate your parmesan cheese (1/4 cup) and shred your mozzarella cheese (if not already shredded) (1/2 cup). Set all aside.
In a large skillet, heat a tbsp of olive oil over medium-high heat. Add in the garlic, celery, and onion. Cook until the celery becomes tender. Then, add in the chopped mushroom stems and gills, thinly sliced scallions, 1/2 tsp of salt, 1/4 tsp of freshly ground black pepper, and a pinch of red pepper flakes (optional). Stir until well combined. Cook until the liquid evaporates and the mushrooms begin to brown. This will take about 10 minutes or so. Add in 1/4 cup of dry white wine or vegetable broth to deglaze the pan. Cook until the liquid evaporates then remove the pan from the heat and add in 1 cup of panko breadcrumbs. Stir until well combined.
In a small bowl, whisk together 1/2 cup of mozzarella cheese, 1/4 cup of parmesan cheese, and 1 egg. Add cheese mixture to the mushrooms mixture. Stir until well combined.
Fill each mushroom cap with the stuffing mixture until evenly distributed. Then, top them all off again until they are overstuffed.
And lastly, bake for 20 minutes. Mushrooms should be tender and golden brown on top.
I hope you enjoy this recipe! Let me know if you have any questions! XO
Overstuffed Mushrooms
INGREDIENTS:
- 1 pound organic (2-inch wide) cremini, white button, or baby Bella mushrooms
- 1 cup of panko breadcrumbs
- 1 large egg
- 1 large organic celery stick, chopped (about 2 tbsp)
- 1 clove organic garlic, finely chopped
- 2 tbsp organic yellow onion, chopped
- 1 tbsp organic scallions, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup of dry white wine or vegetable broth
- 1/ tsp salt
- 1/4 tsp freshly ground black pepper
- pinch of red pepper flakes
- olive oil
INSTRUCTIONS:
1. Preheat oven to 350F.
2. Clean the mushrooms with a damp paper towel to get the dirt off, then remove the stems (set the stems aside). The stems usually can be removed by wiggling them out. Then, carefully remove the gills from the inside of the mushrooms (Save the gills as well). A spoon usually works best.
3. Carefully toss the mushrooms with olive oil, salt, and pepper until they are all lightly coated. Then, place the mushrooms stem side up onto a large baking sheet.
4. Chop the mushroom stems and gills into a rough chop. Chop the celery, onion, garlic, and scallions. Grate your parmesan cheese and shred your mozzarella cheese (if not already shredded). Set all aside.
5. In a large skillet, heat a tbsp of olive oil over medium-high heat. Add in the garlic, celery, and onion. Cook until the celery becomes tender.
6. Add in the chopped mushroom stems and gills, thinly sliced scallions, 1/2 tsp of salt, 1/4 tsp of freshly ground black pepper, and a pinch of red pepper flakes. Stir until well combined. Cook until the liquid evaporates and the mushrooms begin to brown.
7. Add in white wine or vegetable broth to deglaze the pan. Cook until the liquid evaporates.
8. Remove from heat and add in the panko breadcrumbs. Stir until well combined.
9. In a small bowl, whisk together the mozzarella cheese, parmesan cheese, and 1 egg. Add cheese mixture to the mushrooms mixture. Stir until well-combined.
10. Fill each mushroom cap with the stuffing mixture until evenly distributed. Then top them all off again until they are overstuffed.
11. Bake for 20 minutes. Mushrooms should be tender and golden brown on top.
Enjoy!!!
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