Stuffed mushrooms

Stuffed mushrooms: perfect for snacks, sides and share plates

With origins dating back to Renaissance Italy, stuffed mushrooms recipes rose to fame in Australia in the 1960s when creative canapes at parties were as ubiquitous as the drinks trolley. Commonly filled with a mix of breadcrumbs, cheese and herbs, there are almost countless filling possibilities from ricotta stuffed mushrooms to pine nuts, crabmeat and bacon. Their appeal for home cooks lies in their simplicity – how to prepare stuffed mushrooms couldn’t be easier. Great served as a starter, a meat-free main or a bite-sized snack on a grazing plate, this impressive and versatile little dish even has its national day on February 4.

How to cook stuffed mushrooms without them going soggy

No one likes a soggy mushroom! Why do stuffed mushrooms sometimes go soggy? This veggie has a high water content and tends to exude moisture when it cooks – the larger the mushroom, the more likely it is to ‘sweat’. The first trick for how to make stuffed mushrooms is not to soak mushrooms in any extra water before cooking them. Wipe off any soil or dirt with a cloth and pat them dry with a paper towel. Second, make sure your mushroom filling has the right amount of creaminess and is not too soft or wet. Third, if you notice your baked mushrooms releasing juices once they’re in the oven, drain off any liquid so they can continue to bake, rather than steam.

Filling ideas and inspiration for vegetarian stuffed mushrooms

Could anything be more veggie than a dish based on mushrooms? Mushrooms are a superstar in the meat-free world — think of those vegetarian classics such as mushroom risotto and mushroom stroganoff. This recipe for stuffed mushrooms is a perfect example of meatless stuffed mushrooms, and there are dozens of other great stuffed mushroom fillings options, such as capsicum, pesto, chestnuts, spinach and fetta. Serve them as a main with warm crusty bread and a dressed green salad for a light meal, or make it an occasion with crispy roast potatoes and green beans.

What other vegetables are good for stuffing?

While this recipe for baked stuffed mushrooms features ’shrooms as the hero ingredient, there’s a host of other candidates in the vegetable aisle that are asking to be stuffed. Try bolognese-stuffed eggplant, Greek-style stuffed capsicums, vegetarian rice and fetta stuffed pumpkin or sweet potato for a fresh take on weeknight dinner ideas. And let’s not forget the humble stuffed baked potato, where the more inventive your fillings, the better.