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Stuffed mushrooms are packed with chicken fillet, cream cheese, sun dried tomatoes, fresh dill leaves and seasonings. Easy to make and absolutely delicious.
Stuffed mushrooms are a reliable stalwart in many a home cook’s basic repertoire. They’re fairly easy to make and great to serve as entrees, as they’re light enough to whet the appetite and versatile enough that they can be tailored to please even the pickiest of house guests. Of course, the classic stuffed mushrooms recipe is heavy on distinctively flavored ingredients like garlic, herbs and grated parmesan, and that’s the crisp, delightful mouthful that most people have come to associate with stuffed mushrooms. You can always alter the ingredients in this recipe for stuffed mushrooms so suit your palate or particular dietary requirements, and substitute any dairy or animal products for vegan options.
There are a few schools of thought when it comes to which variety of mushroom is best suited to a stuffed mushrooms recipe. Some swear by button mushrooms, which fit easily into the mouth and, thanks to their naturally round shape, hold any filling quite well. Others go to the other extreme and prefer full-sized field mushrooms or Portobello mushrooms, which can take over as the centerpiece of a main meal. They’re a great alternative to meat portions for those who love simple, rustic dishes like steak and chips, and pack a mighty nutritional wallop. For those reasons, larger stuffed mushrooms are incredibly popular among recently converted vegetarians, although they are by no means off-limits to hardened carnivores.
You can, if you’re so inclined, add a bit of sweetish citric flavor to your stuffed mushrooms recipe by including lemon juice and lemon rind in the stuffing. Be sure to grate the lemon rind finely, and use the juice sparingly so the acidic flavor doesn’t engage in a hostile takeover of the dish’s palate and leave you with bitter, mouth-puckering stuffed mushrooms. Any addition of citrus should always be done conservatively, as a hint of lemon is always preferable to having too much.
If you feel like your stuffed mushrooms recipe is a bit short on meat or protein content, you do have a few options available to you. For example, some people love dicing prosciutto to place in their mushroom filling, which adds to the texture and lends its unique cured flavor to the mix. Alternatively, you can fry some roughly chopped slices of bacon with diced onion in a hot pan for a few minutes before sprinkling the mixture on top of your stuffed mushrooms, working as a topping rather than a component of the filling. Some people even like using pepperoni as an ingredient when stuffing the larger species of mushroom, although the addition of such a spicy, assertive meat risks obliterating the delicate balance of other ingredients in your mushroom stuffing. The key with any good stuffed mushrooms recipe is to make sure your ingredients are balanced. Once you’ve tried your hand at stuffing mushrooms for a while, and feel confident with your recipe, you can start to add ingredients, but only ever in small amounts. As with your lemons, you’re always better leaving people wanting more of a flavor than needing less.
STUFFED MUSHROOMS WITH CHICKEN AND SUN DRIED TOMATOES
Boursin Cheese Stuffed Mushrooms
Ingredients
- 20 medium white or cremini mushrooms
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 5.2 ounces Garlic & Fine Herbs Boursin cheese
- ¼ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon black pepper
- Pinch of salt
- Extra Parmesan for topping
Instructions
- Prepare the Mushrooms: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove the stems from the mushrooms and finely chop them. Arrange the mushroom caps on the prepared baking sheet.
- Cook the Filling: Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and shallot. Cook for 4-5 minutes, or until softened. Stir in the garlic and cook for 30 seconds more. Remove from the heat and let cool slightly.
- Make the Filling: Transfer the mushroom mixture to a bowl. Add the Boursin cheese, Parmesan cheese, panko breadcrumbs, parsley, black pepper, and a pinch of salt. Stir until well combined.
- Stuff the Mushrooms: Spoon the filling into the mushroom caps, dividing it evenly among them. Sprinkle the tops with a little extra Parmesan cheese.
- Bake for 18-20 minutes, or until the mushrooms are tender and the filling is lightly golden on top.
- Garnish and Serve: Let the mushrooms cool for 5 minutes. Sprinkle with additional parsley or chives if desired, then serve warm.
Notes
- Pat the mushrooms dry before filling to help prevent excess moisture during baking.
- Don't overcrowd the baking sheet. Leave a little space between the mushrooms so they roast rather than steam.
- The mushrooms can be assembled up to 24 hours in advance and refrigerated until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
