Stuffed mushroom caps are a delightful appetizer that combines the earthy flavors of mushrooms with a savory filling. These bite-sized treats are perfect for parties or as a starter for a special dinner. The combination of breadcrumbs, onions, garlic, and parsley creates a deliciously aromatic stuffing that is sure to impress your guests.
One ingredient you might not have on hand is nutritional yeast. This ingredient adds a cheesy, nutty flavor to the stuffing and is often used in vegan recipes as a cheese substitute. If you don't have it, you can find it in the health food section of most supermarkets or at specialty health food stores.
Ingredients For Stuffed Mushroom Caps Recipe
Mushroom caps: The base of the recipe, providing a meaty texture and earthy flavor.
Breadcrumbs: Adds a crunchy texture to the stuffing and helps bind the ingredients together.
Onions: Adds sweetness and depth of flavor to the stuffing.
Garlic: Provides a pungent and aromatic flavor that enhances the overall taste.
Parsley: Adds a fresh, herbaceous note to the stuffing.
Nutritional yeast: Adds a cheesy, nutty flavor and is a great source of vitamins.
Olive oil: Helps to bind the stuffing ingredients and adds a rich, fruity flavor.
Technique Tip for This Recipe
When preparing the mushroom caps, make sure to use a damp cloth or a soft brush to clean them instead of rinsing them under water. This helps to prevent the mushrooms from absorbing too much moisture, which can make them soggy during baking.
Suggested Side Dishes
Alternative Ingredients
breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.
breadcrumbs - Substitute with crushed nuts: Crushed nuts like almonds or walnuts add a crunchy texture and a nutty flavor.
breadcrumbs - Substitute with oat flour: Oat flour can be used for a gluten-free option and adds a slightly sweet flavor.
finely chopped onions - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions.
finely chopped onions - Substitute with leeks: Leeks provide a subtle onion flavor with a hint of sweetness.
finely chopped onions - Substitute with scallions: Scallions offer a milder taste and a bit of color.
garlic, minced - Substitute with garlic powder: Garlic powder can be used for convenience and a more uniform garlic flavor.
garlic, minced - Substitute with shallots: Shallots can provide a similar aromatic quality with a slightly different flavor profile.
garlic, minced - Substitute with garlic-infused olive oil: This can add a subtle garlic flavor without the texture of minced garlic.
chopped fresh parsley - Substitute with cilantro: Cilantro offers a fresh, citrusy flavor that can complement the dish.
chopped fresh parsley - Substitute with basil: Basil provides a sweet and slightly peppery flavor.
chopped fresh parsley - Substitute with dill: Dill adds a unique, slightly tangy flavor.
nutritional yeast - Substitute with ground cashews: Ground cashews can provide a creamy texture and a mild, nutty flavor.
nutritional yeast - Substitute with miso paste: Miso paste adds a savory umami flavor.
nutritional yeast - Substitute with soy sauce: Soy sauce can add a salty, umami flavor.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor.
olive oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is good for high-heat cooking.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and is good for sautéing.
Other Alternative Recipes Similar to This
How to Store or Freeze This Recipe
Allow the stuffed mushroom caps to cool completely after baking. This prevents condensation and sogginess when storing.
Place the cooled mushroom caps in an airtight container. If stacking is necessary, separate layers with parchment paper to avoid sticking.
Store the container in the refrigerator. The stuffed mushrooms will stay fresh for up to 3-4 days.
For longer storage, consider freezing. Arrange the stuffed mushroom caps on a baking sheet in a single layer, ensuring they do not touch each other.
Freeze the mushrooms for about 2 hours or until they are solid. This prevents them from sticking together when stored.
Transfer the frozen stuffed mushrooms to a freezer-safe bag or container. Label with the date to keep track of freshness.
When ready to enjoy, thaw the mushrooms in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
For a quicker option, reheat directly from frozen. Place the stuffed mushroom caps on a baking sheet and bake at 350°F (175°C) for 20-25 minutes or until heated thoroughly.
Avoid microwaving as it can make the mushrooms rubbery and the stuffing soggy.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover stuffed mushroom caps on a baking sheet.
- Cover them loosely with aluminum foil to prevent drying out.
- Bake for about 10-15 minutes, or until they are heated through and the tops are slightly crispy.
Microwave Method:
- Place the stuffed mushroom caps on a microwave-safe plate.
- Cover them with a microwave-safe lid or a damp paper towel to retain moisture.
- Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly.
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil to the pan.
- Place the stuffed mushroom caps in the skillet, cover with a lid, and cook for about 5-7 minutes, turning occasionally, until they are heated through.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the stuffed mushroom caps in the air fryer basket in a single layer.
- Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly and not overcooking.
Best Tools for This Dish
Oven: Used to bake the stuffed mushroom caps at 375°F (190°C) until they are golden brown.
Baking sheet: A flat surface to place the stuffed mushroom caps on for baking.
Mixing bowl: Used to combine the breadcrumbs, onions, garlic, parsley, nutritional yeast, olive oil, salt, and pepper.
Knife: Essential for finely chopping the onions, garlic, and parsley.
Cutting board: Provides a safe surface for chopping the vegetables and herbs.
Measuring cups: Used to measure out the breadcrumbs, chopped onions, parsley, and nutritional yeast accurately.
Measuring spoons: Used to measure the olive oil and any other small quantities of ingredients.
Spoon: Useful for mixing the stuffing ingredients together and for stuffing the mushroom caps.
Paper towels: Handy for cleaning the mushroom caps after removing the stems.
Bowl: Used to hold the cleaned mushroom caps before they are stuffed.
How to Save Time on This Recipe
Prepare the filling: Mix the breadcrumbs, onions, garlic, parsley, nutritional yeast, olive oil, salt, and pepper ahead of time and store in the fridge.
Pre-clean mushrooms: Clean and remove the stems from the mushroom caps the night before to save time on the day of cooking.
Use a food processor: Finely chop the onions, garlic, and parsley in a food processor to speed up prep time.
Batch baking: Double the recipe and bake all stuffed mushrooms at once, then freeze leftovers for a quick meal later.
Stuffed Mushroom Caps Recipe
Ingredients
Main Ingredients
- 12 large mushroom caps
- 1 cup breadcrumbs
- 0.5 cup finely chopped onions
- 2 cloves garlic, minced
- 0.25 cup chopped fresh parsley
- 0.25 cup nutritional yeast
- 2 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushroom caps and remove stems.
- In a bowl, mix breadcrumbs, onions, garlic, parsley, nutritional yeast, olive oil, salt, and pepper.
- Stuff each mushroom cap with the mixture.
- Place stuffed mushrooms on a baking sheet.
- Bake for 20 minutes or until golden brown.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Recipe
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