Stuffed mushrooms used to be the go-to appetizer at one time. This fungi delicacy has been around since the late 19th century or early 20th century, depending on the source. I was very happy to learn that it is likely that the Italians should receive the credit for the stuffed mushroom as the recipes originated somewhere in Italy and closely resembled the Italian stuffed zucchini. Well, now I had to be excited about stuffed mushrooms! You know me and my connection to zucchini. In fact, my zucchini cookbook will be published in April!
However, data shows that it was the French that promoted eating mushrooms in the 19th century. Those French. 🙂
The test of a really good tasting stuffed mushroom is when the combination of the strong flavors of the mushroom pair well with the kick of an intense cheese. Traditional fillings include a type of cheese such as parmesan or gorgonzola.
Breadcrumbs, parsley, olive oil, and garlic are also common ingredients in mushroom stuffing mixtures. Feel free to add any other vegetables you are inspired to include, such as peppers, or shake things up with a bit of meat like sausage for increased flavor. Honestly, most any solid ingredients taste fantastic stuffed in mushrooms.
The mixture seems dry, but when mushrooms cook they release some moisture that will soften the stuffing and bind the ingredients together.
So shall we bring back the popularity of the stuffed mushroom? I say yes! And we can all look forward to celebrating Stuffed Mushroom Day on February 4, 2019.
- • 1 pound fresh whole mushrooms
- • 1/3 cup crumbled gorgonzola cheese
- • 1/4 cup Italian-style bread crumbs
- • 1/4 cup finely chopped hazelnuts
- • 1/4 cup finely chopped red bell pepper
- • 1/4 cup (4 medium) green onions
- • 1/2 teaspoon salt
- Prep: Heat oven to 350° F.
- Brush and wash mushrooms.
- Remove stems from mushroom caps; reserve caps.
- Finely chop enough stems to measure about 1/4 cup.
- Mix chopped stems and the rest of the ingredients in a small bowl, blend well.
- Spoon into mushroom caps, mounding slightly.
- Place in un-greased cookie sheet.
- Bake 15 to 20 minutes or until thoroughly heated.
- Makes approximately 35 pieces depending on size of mushroom.
- Best served warm.