Oh hang on a minute. Garlic butter stuffed mushrooms! I love them! Do you like mushrooms? I love to serve them as an appetizer because mushroom caps are just the perfect finger food because of their size. They are easy to pick up and I love the fact that you can stuff them with just whatever you want. Which means: you can also make them vegetarian then!
A classic party appetizer is stuffed mushrooms with herbed cream cheese. That’s how my mom usually serves them when we are having appetizers before a lunch or dinner party. Choose mushrooms with more or less the same size of caps because that will make it easier to bake them evenly, you don’t want to serve raw mushrooms. Yum, I love that so much! But this time I did something totally different: I stuffed the mushrooms with garlic butter! I know I know, it doesn’t sound like the healthiest bite in the world. A friend of mine would say: well it’s a vegetable! Anyway.
Garlic Butter Stuffed Mushrooms
I am making my own parsley butter here but a little chunk of store bought compound butter will also do of course. Guess it just depends on how much time you got then! In that case you can choose just whatever compound butter that is available in your supermarket. I’m sure that the anchovy version also tastes great in combination with these mushrooms!
Make sure that the mushrooms are cooked through and tender or they will become chewy and not so pleasant to eat. Serve them straight from of the oven. The time they need to arrive on the table should be enough to make them cool down a bit. Stuffed mushrooms also make a great side dish!
Love mushrooms? Then also check out my raw mushroom salad!
- 7 oz unsalted butter (200 g), very soft
- 2 large garlic cloves
- a good handful fresh parsley
- 20 large white mushrooms
- olive oil
- Trim and brush the mushrooms. Don’t rinse them with water. Remove the stems (use them for another recipe like soups or salads) and place the cleaned mushrooms in a large non-stick pan. Season with pepper and salt. Also add 5 tablespoons of water and a tablespoon of olive oil.
- Place the pan over high heat until the mushrooms start to sizzle, then turn the heat lower to medium. Bake the mushrooms for about 5 minutes. Then carefully turn them over. Add 3 more tablespoons of water and a tablespoon of olive oil. Put a lid on the pan and bake the mushrooms for 10 more minutes. Add extra water if necessary. In the end the mushrooms should be soft and golden.
- Take the cooked mushrooms off the heat and let them cool down a little. In the meantime make some fresh garlic butter. Peel the garlic cloves and mash them up into a puree under the blade of your knife. Chop the fresh parsley very finely. Combine the soft unsalted butter, mashed garlic puree and chopped parsley. Season with a pinch of pepper and salt.
- Stir the soft butter well for a minute.
- Place the baked mushrooms in a baking dish and fill the stem cavities with a good portion of the fresh made garlic butter.
Place the baking dish with the mushrooms in a preheated oven at 400°C (200°C) for about 15 minutes. Sprinkle with extra chopped parsley right before serving.
Grilled Garlic & Cheese Stuffed Mushrooms
Alright then! These grilled garlic and cheese stuffed mushrooms are a cool hot appetizer when you are throwing a party. These stuffed mushrooms are easy to make in advance, you only need to grill them for another couple of minutes while your guests are enjoying their drinks. Making the garlic and parmesan stuffing and filling the grilled mushroom heads with it are all things you can do before your food gig takes off.
- 10 medium white mushrooms
- 1 medium garlic clove mashed
- 2 handfuls parmesan cheese grated
- a handful fresh parsley
- olive oil
- Trim and brush the mushrooms. Don’t rinse them with water. Then remove the stems (keep them aside for the filling later) and then place the mushroom caps on a baking tray, cavity side up. Sprinkle the inside of the mushrooms with olive oil and season with pepper and salt.
- Grill the mushrooms under a hot grill for 4 minutes until a little soft. Then set them aside until cooled. In the meantime add the mushroom stems you kept aside to a blender. Pulse until you get a fine crumble. Then add the fresh parsley and garlic mash to the blender. Pulse again. Add half of the (parmesan) cheese to the mushroom crumble now and season with a little pinch of pepper and salt.
- Blend well. Carefully fill the grilled mushrooms with the garlic crumble and place them back on the oven tray.
- Then grill the mushrooms again under a hot grill, for about 4 minutes now. Remove the oven tray and top the stuffed mushrooms with the rest of the grated (parmesan) cheese. Finish with a sprinkle of pepper and salt if you like.
Then grill the mushrooms one last time for another 2 minutes until the grated cheese on top is nicely melted. Remove the warm mushrooms from the oven and place them carefully on a clean plate. Put a toothpick in each of them if you like. Sprinkle with extra freshly chopped parsley and serve the grilled cheese mushrooms immediately while still hot.
Harissa & Ricotta Stuffed Mushrooms Appetizers
Here’s another stuffed mushroom recipe then that I make very often if I have people over for dinner: a mushrooms appetizer with spicy harissa pasta and crunchy panko!
Nope, there’s nothing wrong with the classic herb cheese stuffed mushroom appetizer most of us are all so fond of. Because we can’t ignore those lovely treats, me included. But a couple of days ago I felt like giving this little mushroom bite an extreme culinary makeover using some ingredients that happened to hang around in my fridge and pantry.
A few tablespoons of leftover fresh ricotta, half a fresh lemon, an almost empty tube of harissa paste and a handful of Japanese panko breadcrumbs. We can make something delicious out of that, can we? But don’t expect the spicy ricotta filling to melt. It keeps its shape no matter what because of its lumpy consistency. But hot ricotta is super creamy.
- 10 medium white mushrooms
- 2 tbsp ricotta
- 1 tsp spicy harissa paste
- 1 tbsp lemon zest
- 2 tbsp panko breadcrumbs
- Carefully clean the white mushrooms using a soft brush. Don’t rinse them with water! Gently pull out the stems. Watch out, the mushrooms are very fragile. They break easily. Combine the fresh ricotta and spicy harissa paste in a small bowl.
- Stir well until you get a bright orange kind of mixture. Check the taste and add extra harissa if you prefer. Harissa is pretty spicy, keep that in mind. Stuff the mushrooms with this creamy ricotta mixture using a piping bag or 2 teaspoons.
- Layer a small ceramic baking dish with a sheet of baking paper and place the stuffed mushroom caps on it. Add the lemon zest and panko to a bowl. Combine both while grinding the panko into a finer crumb using the back of a spoon. Season with a little pepper and salt. Generously top the stuffed mushrooms in the baking dish with the lemon zest crumble.
Bake the mushrooms in a preheated oven at 356°F (200°C) for 20 to 25 minutes until soft. When the lemon crumble on top starts to brown, put a sheet of tinfoil on top of the baking dish to prevent it from burning. Remove the mushrooms from the oven and serve immediately while hot.
Looking for more stuffed mushroom inspiration then? Well I browsed the internet a little and here are some combinations that look and sound just amazing! Stuffed shrooms with creamy spinach and a quail egg on top: I’m thinking a filling of cooked chopped spinach, cream cheese and grated mozzarella or cheddar cheese for instance.
Stuffed mushrooms with a creamy crab filling are also very popular, I ordered those in New York once and I loved them! The filling contained flaky crab meat, parmesan cheese, chopped up mushrooms stems and cayenne pepper. Delicious! Those crab stuffed mushrooms were so creamy, what a treat.
Oh and another type of stuffed mushroom that I want to try out: sausage stuffed shrooms! I’d go for a mixture of spicy baked Italian sausage, chopped mushrooms stems and mascarpone. Well that’s a bunch of new stuffed mushrooms ideas to try out this weekend because I’m having a couple of friends over for dinner next week. I’ll think I’ll go for the spicy baked Italian sausage version!