Oh, stuffed mushrooms! Who knew these little morsels could be such a delight? Whenever I make them, I’m instantly transported to a cozy evening with friends—laughter bubbling over a warm table.
These creamy vegetarian wonders are like a hug on a plate. I swear, the first bite is pure bliss; you won’t even miss the meat.
Steps
- Preheat your oven to 400°F and place a baking tray inside to heat up.
- In a saucepan over medium heat, warm olive oil, then add diced onions, mushroom stems, and minced garlic. Cook for 5 minutes until the mixture is fragrant and reduced slightly. Stir in walnuts and thyme, cooking for an additional minute to lightly toast the walnuts.
- In a bowl, mash chickpeas with ¼ cup of Parmesan cheese, chopped parsley, balsamic vinegar, salt, and pepper until a paste forms. Combine this mixture with the walnut mixture.
- Arrange the mushrooms on the hot baking tray, spray with cooking spray, and lightly salt them. Fill each mushroom with the prepared stuffing and sprinkle the remaining Parmesan cheese on top.
- Bake the mushrooms in the preheated oven for about 15 minutes until they are tender and the cheese is melted. Serve them warm.
Ingredients
- 18 medium mushrooms, stems removed and diced
- Cooking spray
- 2 tablespoons olive oil
- ¼ cup small onion, minced
- 2 garlic cloves, minced
- ½ cup walnuts, chopped
- 4 sprigs fresh thyme, cleaned and chopped
- ½ cup canned chickpeas
- ½ cup Parmesan cheese, divided
- 1 tablespoon parsley, chopped
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt, plus more for seasoning the mushrooms
- ¼ teaspoon black pepper
FAQ
- What types of mushrooms are best suited for stuffing?
- Medium-sized mushrooms, such as crimini (baby bella) or white mushrooms, are ideal for stuffing. They are perfectly sized for finger foods, unlike larger mushrooms like portobellos, which can be used if you are serving the dish as a sit-down appetizer with a salad.
- Is it possible to prepare stuffed mushrooms ahead of time?
- Absolutely! You can prepare the stuffing up to two days in advance. Stuff the mushrooms a couple of hours before serving or cook them about 20 minutes before guests arrive. For longer storage, you can freeze the unbaked stuffed mushrooms for up to three months. When ready to serve, bake them directly from the freezer, adding a few extra minutes to the cooking time.
- What is the best way to store leftover stuffed mushrooms?
- Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to four days. Reheat them in the oven until warmed through to maintain a crispy texture, or use the microwave in 30-second intervals if preferred.
- Can I make these stuffed mushrooms vegan?
- Yes, you can make these stuffed mushrooms vegan by omitting the Parmesan cheese or replacing it with nutritional yeast, which provides a similar cheesy flavor.
- What are some substitutions I can use in this recipe?
- You can substitute walnuts with other nuts like pecans, almonds, or pine nuts. Chickpeas can be replaced with other legumes such as white beans. These substitutions allow for flexibility while maintaining the delicious flavor of the stuffed mushrooms.
Tips
- Select Uniformly Sized Mushrooms: Opt for mushrooms that are similar in size to ensure they cook evenly. During holiday seasons, you might find specially labeled “stuffing mushrooms,” which are ideal for this recipe.
- Clean Mushrooms with Care: Instead of rinsing them, wipe mushrooms with a damp paper towel to prevent them from absorbing excess water, which can lead to soggy results.
- Stagger Ingredient Cooking Times: Start by cooking the mushroom stems, onions, and garlic before adding the walnuts and herbs. This prevents the walnuts from becoming powdery, ensuring the stuffing retains the best texture and flavor.
- Avoid Parchment Paper for Baking: While it might mean a bit more cleanup, baking directly on a hot tray without parchment paper helps create a nice sear on the mushroom bottoms, reducing the risk of them becoming too moist.
Equipment
- Baking Tray: Essential for placing the mushrooms in the oven.
- Cooking Spray: Useful for preparing the baking tray and mushrooms.
- Small Saucepan: Needed for cooking the onions, mushroom stems, and garlic.
- Measuring Spoons: For accurately measuring ingredients like olive oil, balsamic vinegar, and spices.
- Small Bowl: Used for mixing the chickpea paste.
- Fork: Needed for mashing the chickpeas and combining ingredients.
