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These Creamy Vegetarian Stuffed Mushrooms Have Pleasant “‘Marry Me’ Vibes”

Why It Works

  • Utilizing mushrooms which can be at the least 1 1/2-inch in diameter lets you stuff them with a beneficiant quantity of filling.
  • Baking the mushrooms in a forged iron skillet at a excessive temperature cooks them shortly and prevents them from turning into soggy.

I used to be vegetarian for nearly a decade. What I bear in mind most from that point—moreover folks continuously asking if there was sufficient protein in my eating regimen—is the sheer quantity of mushrooms I ate. (Which was nice, since mushrooms are extraordinarily scrumptious!) At eating places, vegetarian choices virtually all the time included a risotto or creamy pasta with mushrooms. At dinner events, buddies whipped up meat-free variations of beouf Bourguignon filled with creminis, shiitakes, and oyster mushrooms for me. And at cook-outs, I grilled hefty portobello mushrooms to sandwich between burger buns with lettuce and tomatoes.

Although I’m now not vegetarian, I nonetheless ceaselessly fold mushrooms into soups, stews, and salads for his or her savory depth of taste. They’re additionally the star of considered one of my favourite appetizers: stuffed mushrooms. At their greatest, stuffed mushrooms pack plenty of taste right into a small bundle, hitting savory, candy, and particularly umami notes all of sudden. They mix textures—a creamy filling, crispy topping, and a young, by no means soggy, and completely browned exterior—and are sufficiently small to eat in a single chew, making them the perfect celebration meals. At their worst, they’re soggy, bland, and rubbery, and doubtless the very last thing you need to eat. Fortunately for us (and also you!), our Birmingham, Alabama-based take a look at kitchen colleague Renu Dhar has a stellar recipe for vegetarian stuffed mushrooms. 

Critical Eats / Morgan Hunt Glaze


Renu’s stuffed mushrooms tick all of the packing containers: They’ve cream cheese and Parmigiano-Reggiano for richness, chopped mushroom stems for a meaty chew, and sun-dried tomatoes that deliver a contact of sweetness. Panko breadcrumbs present a satisfying crunch, and a intelligent methodology prevents the mushrooms from getting soggy. As an alternative of getting you bake your mushrooms on a sheet pan or in a baking dish, she has you employ a forged iron skillet, which retains warmth properly and successfully browns the underside of the mushrooms. “Between the excessive warmth [of the oven] and the warmth from the forged iron, the mushrooms get cooked actually quick,” says Renu, “which ensures they don’t flip soggy.”

The consequence? Scrumptious, savory stuffed mushrooms that two testers individually described as having “marry me” vibes. You definitely don’t must be a vegetarian to get pleasure from these, nor do you might want to have an important day to make them. With simply 20 minutes of prep time and one other 25 minutes within the oven, you might have a spectacular mushroom feast for you and your loved ones in lower than an hour, which is a celebration in itself.

Editor’s Be aware

This recipe was developed by Renu Dhar; the headnote was written by Genevieve Yam.

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