Cheesy Stuffed Mushrooms Recipe | Kitchenstagram
This Cheesy Stuffed Mushrooms are not only simple to prepare but also bursts with incredible flavours. Tender mushrooms are filled with a delectable mixture of cream sauce, cheese and sautéed mushrooms & sausage, creating an appetizer that is perfect for any gathering, whether it’s a new year’s bash or game day celebration.
These cheesy stuffed mushrooms are a party food favourite and a must have on our holiday menu. The recipe is straightforward, incredibly easy to make and requires minimal cooking skills. They are ready under an hour, these mushrooms are also the perfect last-minute appetizer. The combination of the earthy mushrooms and the rich, melty cheese is irresistible, making them a quick and easy snack that everyone will love. Each bite-size piece is packed with cheesy, garlicky goodness, making them a crowd-pleaser.
If you are hosting a large party,consider doubling the recipe, as the mushrooms are always a hit and tend to disappear quickly. You can prepare them ahead of time up to the baking step, but for the best texture and flavour, serve them immediately after they come out of the oven. These stuffed mushrooms are delicious on their own, but they also pair well with a variety of dipping sauces. You can also enjoy them with tomato ketchup, mayo dip, cilantro chutney or mint chutney.
How do I clean and prep the mushrooms?
To clean mushrooms, use a damp paper towel to gently wipe away any dirt from the caps and stems. Avoid soaking them in water as they absorb moisture. This method ensure they are clean and ready for cooking while maintaining their texture and flavour.
The best mushrooms to use for Cheesy Stuffed Mushrooms?
For stuffed mushrooms, button mushrooms are a classic choice, but baby Bella (cremini) mushrooms also work great. For a heartier option, consider using portobello mushroom caps.
Ingredients needed for Cheesy Stuffed Mushrooms:
White Button Mushrooms: These are my go-to for their ubiquity and perfect size. You can substitute Baby Bella mushrooms or Cremini Mushrooms of you prefer. Both varieties have ideal cavities for stuffing. For a heartier option, try using portobello mushroom caps.
Sausage: You can use any type of sausage you have on hand or you can skip it to make this recipe completely vegetarian.
Onion: Any type of onion works well here. You can also substitute with shallots or leeks based on your preference.
Garlic: Fresh cloves provide the best flavour. If you’re in a pinch, use 1/4 tsp of ground garlic powder for garlic clove.
Flour: Flour is the key ingredient in making the white cheesy sauce. It acts as a thickening agent and gives the sauce a smooth consistency.
Butter: Butter is a crucial ingredient for this recipe. Butter adds richness and delightful flavour to the cream sauce. It brings a creamy and indulgent touch to the dish.
Olive Oil: I have used olive oil for marinating the mushrooms and also for sauteing the filling.
Milk: Milk is essential for creating a creamy and velvety texture in the cream sauce. I prefer to use whole milk as it adds richness and enhance the overall taste of the dish.
Heavy cream: To achieve the luscious creaminess of the sauce, heavy cream takes center stage. Its rich, thick consistency complements the meaty mushrooms and garlic, creating a velvety texture. The importance of using full-fat cream cannot be overstated, as it is crucial for creating a rich and indulgent sauce.
Seasonings: A blend of paprika, black pepper, nutmeg and mustard is used to season the cream sauce, adding depth and warmth to the dish.
Dried Thyme: While I love using rosemary or thyme in this recipe, feel free to experiment with any fresh or dried herbs you like. Just remember to double the amount if using fresh herbs.
Cheese: The possibilities are endless here. Processed cheese, cream cheese, cheddar, mozzarella, parmesan, Gouda or Havarti- all work wonderfully.
Fresh Chives/ Scallion Greens: Adding freshly chopped scallions or chives brings a fresh flavour and pop of colour.
Can I make these Cheesy Stuffed Mushrooms ahead?
Absolutely! You can prepare stuffed mushrooms in advance and freeze them for up to three months. Arrange them in a single layer to freeze, then store them in a resealable freezer bag. When you’re ready to cook, bake them straight from the freezer, just be sure to extend the cooking time slightly.
Storage tips:
Store leftover stuffed mushrooms in an airtight container in the fridge for 3-4 days. To reheat, place them on a baking sheet and bake @190°c for 10-15 minutes until warmed through.
Ingredients
For Marinating the Mushrooms:
10 Button mushrooms
1/2 tsp Salt
1 tsp Black pepper powder
1 tbsp Olive oil
For the Stuffing:
1 tbsp Olive oil
1 no. Onion, chopped
1 tsp Garlic, minced
Mushroom stalks, chopped
1 no. Sausage, chopped
Salt to taste
1 tsp Black pepper powder
1 tsp Dried Thyme
For Cream sauce:
1 tbsp Butter
1 tsp Garlic, minced
1 tbsp All-purpose Flour
250 ml Milk
Salt to taste
1 tsp Black pepper powder
1 tsp Paprika powder
1/4 tsp Nutmeg (grated)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp Heavy cream
1 cup Mozzarella Cheese
1 tbsp Cheddar cheese
For Topping & Garnishing:
1/2 cup Parmesan cheese
Fresh Chives, chopped
Preparation
For Marinating the Mushrooms:
- Step 1: Clean mushrooms with damp paper towel, gently rubbing off any dirt. Carefully pop the stems out of the mushroom caps. Keep aside the stems for later use.
- Step 2: Marinate the mushroom caps with olive oil, salt and pepper and keep aside for 15 minutes.
For the Stuffing:
- Step 3: Finely chop the mushroom stems and heat oil in a pan.
- Step 4: Add minced garlic and chopped onion in the pan. Saute for 5-6 minutes or until translucent.
- Step 5: Then add the chopped sausage and chopped mushroom stems, fry for 5-6 minutes on medium heat.
- Step 6: Then add salt, black pepper powder and dried thyme and fry for few more minutes and keep aside.
For the Cream Sauce:
- Step 7: In the same pan melt butter and saute minced garlic for 2-3 minutes.
- Step 8: Then add flour and cook until the raw taste of flour is disappeared, stirring continuously.
- Step 9: Now, slowly whisk in warm milk, ensuring there is no lump in the mixture.
- Step 10: Then add salt & pepper, paprika powder, grated nutmeg, Worcestershire sauce and dijon mustard and continue whisking until sauce thickens.
- Step 11: Add heavy cream, fried mushroom-sausage mixture, mozzarella cheese, cheddar cheese and stir to combine. The filling should be very thick. Once done keep aside.
For the Stuffed Mushrooms:
- Step 12: Preheat the oven to 200°c.
- Step 13: Now with a spoon fill each mushroom cap with a generous amount of stuffing. Arrange the stuffed mushroom caps on the baking tray.
- Step 14: Then top with some grated parmesan cheese and bake @200°c for 15-20 minutes.
- Step 15: Serve the Cheesy Stuffed Mushrooms on a platter and garnish with some freshly chopped chives.
- Step 16: Enjoy them while they are still warm.
Pro tips:
Feel free to adjust the spices and herbs to suit your taste.
Add your favourite herbs. Fresh herbs as a garnish after baking and dried herbs in the stuffing before baking.
Ensure the mushrooms are fully baked to avoid a raw taste and soggy texture.
This recipe can be easily doubled or tripled.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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