Stuffed Mushrooms

Stuffed mushrooms will always have a special place in my heart. They were the first tapas I ever learned to make, and many years later, a special meal doesn’t feel complete without them. There are of course thousands upon thousands of varieties for this dish. This version is based off the Spanish tapas version that first won me over.

Ways to make this your own

Size of your mushrooms

Ideally, your mushrooms should be on the larger side. The wider they are, the easier they’ll be to fill. If the supermarket doesn’t happen to carry larger mushrooms, don’t fret. Smaller mushrooms are also doable.

Manchego of Parmesan cheese?

Since these are based off a Spanish tapas recipe, I highly recommend using Manchego cheese. It’s perfect for this dish. That said, if you aren’t partial to Manchego, or if your store doesn’t carry it, Parmesan is your next best option.

Additional contents

Of course, if there’s something missing in this recipe that you think would go great in your mushrooms, feel free to add it!

Ingredients:

  • 1 lb. packet of button mushrooms (preferably large), stalks removed and chopped

  • olive oil

  • 1 shallot, minced

  • 3 cloves garlic, minced

  • kosher salt

  • 1 egg

  • 1/4 cup panko breadcrumbs

  • 2 tbsp parsley, minced

  • 1/3 cup Manchego (or Parmesan) cheese, plus more to sprinkle on top

Directions:

Heat a couple tablespoons of olive oil in a medium saute pan over medium heat. Once smoking, add the chopped mushroom stalks, shallot, and garlic. Sprinkle some kosher salt. Cook until the everything the mushroom stalks and shallots have softened, about 4 - 5 minutes.

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Take off heat and place in a medium sized bowl. Add the egg and mix until thoroughly incorporated. Add the breadcrumbs, parsley, and cheese. Add a tsp of kosher salt and a sprinkle of pepper.

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Pre-heat your oven to 425 degrees. Take your filling, and stuff each mushroom until there’s a heaping amount of filling in each. Don’t be afraid to put a heaping amount on each.

Drizzle the cheese over the mushrooms and bake in the oven for 15-20 minutes, or until the mushrooms are fully cooked, the cheese completely melted, and everything is smelling delicious! Take out of the oven, let cool slightly, and enjoy!