Stuffed Mushrooms

Stuffed Mushrooms
Stuffed Mushrooms on Tray

These Stuffed Mushrooms is the finger food that I cannot do without. They are such a hit in our gatherings that my friends actually demand to have them when they are coming over. They are fuss-free, as all finger food should be; they can be prepared the day before and stored in the refrigerator. One hour before serving, you just pop them in the preheated oven and get on with the rest of your preparations.

Personally, I prefer to serve them towards the end, so that hopefully everyone will be already too stuffed and no matter how much they push themselves, they cannot eat them all. So there will be some left for me to devour the following day. And yes, they are equally good after they have sat in the refrigerator for a day or two.

Stuffed Mushrooms recipe

adapted from Ree Drummond “The Pioneer Woman”

You can prepare the filling the day before, stuff the mushrooms and store them in the refrigerator until ready to bake.

  • 750 gr button mushrooms ( about 18 oz )
  • 1/4 tsp salt mixed with a pinch of ground pepper
  • 80 gr spicy cured meat, cut in small cubes * ( about 2.8 oz )
  • 1 teaspoon butter
  • 1 medium-sized onion, finely diced
  • 1 garlic clove, minced
  • salt and pepper
  • 300 gr. cream cheese ( about 10 oz. )
  • 1 egg yolk
  • 70 gr grated parmesan cheese ( about 2.5 oz )

*you can use any kind of spicy cured meat you like, such as salami, sausage, even bacon will do. Buy in a block (rather than sliced), if possible, and then cut it in small cubes.

Step 1 – Prepare the Mushrooms

Gently wash the mushrooms with lukewarm water and remove the stems (contrary to common belief, the mushrooms do not absorb water). Pat the mushroom caps dry and lay them on a single layer on a tray, hollow side looking downwards. Sprinkle half the salt and pepper mix over them and then turn upside down and sprinkle the rest of the salt and pepper mix into the cavities.

Step 2 – Prepare the Filling

Finely chop the mushroom stems.

In a medium pan over medium heat, melt the butter and add the cured meat cubes. Sauté, stirring occasionally until the meat is nicely browned. Do not let it burn or it will be bitter. Remove the browned meat and place in a bowl, leaving the released fat in the pan.

Add the onion and sauté for 6-8 minutes, stirring occasionally, till softened. Add the garlic and heat for one minute, stirring. Finally increase the heat to medium-high, add the chopped stems and 1/2 teaspoon of salt and cook for 10-12 minutes, until softened and golden. Note that the mushroom stems will release water, so wait for it to fully evaporate before removing from the heat. Put the contents of the pan in the bowl with the browned meat and let cool.

Put the cream cheese in another bowl and stir to soften. Add the egg yolk and stir well. Add this to the bowl with the cooled mushroom stem mixture and stir to combine. Finally add the grated parmesan cheese and stir well. Cover and put in the refrigerator for 1 hour to firm.

Step 3 – Stuff the Mushrooms

 Stuff the mushrooms with the filling, creating a small mound on top.

Prepare ahead of time: you can store the stuffed mushrooms in the refrigerator for up to one day.

Step 4 – Bake the Stuffed Mushrooms

Preheat the oven to 180º C (350º F).

Place the mushrooms directly on a baking tray, leaving a 4 cm (1.5 inch) gap between them.

Bake for one hour, until all water has evaporated and the mushrooms are a nice golden brown colour.

Serve immediately.





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