By Alexa Weibel
- Total Time
- 1 hour
- Rating
- 4(273)
- Notes
- Read community notes
In this recipe, classic stuffed mushrooms become an excellent vegetarian Thanksgiving appetizer or side dish by replacing Italian bread crumbs with cornbread, and using traditional stuffing flavors like rosemary, celery seeds and poultry seasoning. Two tips for making these extra flavorful: Trim the mushroom caps a bit to provide more surface area for caramelization, and pre-roast them to reduce moisture and prevent them from getting soggy. You can turn these into a main dish by using about eight large portobello mushrooms instead of two-bite cremini mushrooms, and increasing the cooking time accordingly. If you’re lucky enough to have leftover Thanksgiving stuffing, you can use it in place of the cornbread mixture (you’ll need about 4 cups); just add two beaten eggs and grated Gruyère cheese to bind the mixture before piling it onto the mushrooms and roasting.
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Ingredients
Yield:24 mushrooms (6 to 8 servings)
- 3tablespoons olive oil, plus more for greasing pan
- 24large cremini mushrooms (about 1¼ pounds), each about 2 inches wide
- ½teaspoon garlic powder
- ¼teaspoon onion powder
- Kosher salt and black pepper
- 3tablespoons unsalted butter
- 2small stalks celery, finely chopped (about ⅔ cup), plus 1 tablespoon minced celery leaves
- 2large shallots, minced
- 3garlic cloves, minced
- 2teaspoons finely chopped fresh rosemary
- 1teaspoon poultry seasoning
- 1teaspoon celery seeds
- 6ounces cornbread, crumbled into small pieces (about 2 loose cups)
- 1 to 1½cups grated Gruyère or Emmental cheese
- 4tablespoons minced fresh parsley
- 2large eggs
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
278 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 11 grams protein; 393 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oven to 400 degrees and lightly brush a large rimmed sheet pan with olive oil.
Step
2
Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. (The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top.) Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
Step
3
Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, ½ teaspoon salt and ½ teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
Step
4
While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped. (You will have about 2 cups.)
Step
5
In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
Step
6
Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined. (Makes about 4 cups.)
Step
7
Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.
Ratings
4
out of 5
273
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Cooking Notes
Beth
how about letting us know how far in advance this can be made and if the stuffing can be frozen.
LS Gourmet
This reads great. but too much to do on T-Day. Can it be broken down to a two day prep? Can we prepare the day before up to step 7 and refrigerate or will the mushrooms get "mushy"?
Joe B
When taking the caps out of the oven the first time take them off the baking tray and put them on a paper towel.Don't beat the heck out of the mushroom filling with the food processor. I think I'll stick with a knife next time.
Patty
Served as an appetizer and they were a hit. To save a little time I used box stuffing mix that was a mix of cornbread and regular bread (from Trader Joe’s) Had lots of leftover stuffing. So a couple days later, I cooked up two portobellos, added the stuffing and served it up as a main dish. I think I found a new vegetarian main dish!You can definitely make the stuffing a few days in advance. I would cook the mushrooms day of though.
Courtney Squire
made this with leftover stuffing and a provolone-asiago-fontina blend and they were amazing! great way to use up leftover stuffing!
Eleanor
I am making these tonight and so far, so good! Extra filling leftover...will be good in something else I’m sure! Oh, and I forgot the eggs. :-)
Rachna
Used a little cornbread stuffing mix instead of cornbread… and my mushrooms weren’t very big so skipped the step of pre-roasting them. Divine!
Melanie
Is there a substitute for the poultry seasoning? Serving to vegetarians.
Michelle
Poultry seasoning has spices only, no actual poultry!
Patty
Served as an appetizer and they were a hit. To save a little time I used box stuffing mix that was a mix of cornbread and regular bread (from Trader Joe’s) Had lots of leftover stuffing. So a couple days later, I cooked up two portobellos, added the stuffing and served it up as a main dish. I think I found a new vegetarian main dish!You can definitely make the stuffing a few days in advance. I would cook the mushrooms day of though.
Courtney Squire
made this with leftover stuffing and a provolone-asiago-fontina blend and they were amazing! great way to use up leftover stuffing!
Joe B
When taking the caps out of the oven the first time take them off the baking tray and put them on a paper towel.Don't beat the heck out of the mushroom filling with the food processor. I think I'll stick with a knife next time.
Megan
I made this in 4 very large portobello caps. While making it I was annoyed by how many steps there were. But holy cow was this good! I might just make the stuffing part in the future and forego the stuffed mushroom part. It was a huge hit. Also- I hate celery, so I substituted finely chopped asparagus, which was wonderful.
Sarah
This was the star of Thanksgiving!!! I had more stuffing than fit on top of the mushrooms, easy to toss into a ramekin and bake for my own personal stuffing leftovers.
InkieD
Made the shrooms as a main course using portabellas. Tasty and rich but a bit too sweet, although my shroom-loving husband found them delicious. Will replace cornbread with brioche or challah.
M
any suggestions on what to substitute the celery with?
Richard NYC
You could just leave it out. I don't like celery and I always leave it out... to no ill effect.
Cyn
Do you use regular cornbread or stale or the dry stuff for stuffimg?
Angie
Could you skip the stuffing mushrooms and bake like normal stuffing in 9x13 pan ...
LS Gourmet
This reads great. but too much to do on T-Day. Can it be broken down to a two day prep? Can we prepare the day before up to step 7 and refrigerate or will the mushrooms get "mushy"?
ETM
Agree, too much work for t-day. I'm thinking about doing the stuffing ahead and the mushroom caps the day of. Since I'm preparing as a main for the one vegetarian I will also use large portobello. Seems like smaller mushrooms would require too much fiddling. Wonder if you could cut the portobellos in quarters after they are done to serve as appetizers (or portions for the non vegetarians who "just want a bite").
Eleanor
I am making these tonight and so far, so good! Extra filling leftover...will be good in something else I’m sure! Oh, and I forgot the eggs. :-)
Steve
WOW! This a a drool worthy recipe. Thanks.
Beth
how about letting us know how far in advance this can be made and if the stuffing can be frozen.
Cindy Jensen
I plan on freezing left over Thanksgiving stuffing and using that to serve these for Christmas. I don’t see why the stuffing can’t be frozen. I make mine in a slow cooker, not in the bird.
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