Stuffed Mushrooms: Mushrooms are even better when they are stuffed.
I never really enjoyed mushrooms until my twenties were behind me, but I was very fond of stuffed mushrooms. I still don’t prefer them raw, but I’ll do it without a fight. I know they’re good for me and the kids love them so I do it for my health.
Something magical happens when mushrooms are sauteed, baked or grilled and transformed into something irresistible. What is your favorite way to eat mushrooms?
Stuffed mushrooms are one of the first things I ever learned to make and I remember being shocked by how easy they are to prepare. Pan roasting the pine nuts took a little practice for me because I kept uh, “overcooking” them. Be sure to stay right with them when you pan roast them so they don’t burn.
All it takes is mixing the filling, sautéing the mushrooms and filling them. That’s it. These are very similar to that first recipe.
I’ll never forget how excited my instructor was when he talked about food and cooking. He really put his heart and soul in whatever he made and I truly loved it. His family bragged about his recipes and it was well deserved.
I almost forgot about these stuffed mushrooms. When I found the recipe and made them, I knew that I just had to make these for you.
As we both know, good food doesn’t have to be complicated.
We love mushrooms at our house so these actually didn’t last very long. I think the pine nuts really are the metaphorical icing on the cake. Tender mushrooms, creamy filling topped with pine nuts really are the bees knees! I usually make these for small get togethers or when it’s just the four of us. Music cranked, dinner simmering, enjoying a few laughs at the end of a long day and these stuffed mushrooms. That’s what good memories are made of.
- 16 oz whole crimini mushrooms, stems removed
- ½ cup of finely chopped mushroom stems
- 8 oz of cream cheese at room temp
- ¼ tsp onion powder
- ⅛ tsp garlic powder
- 2 tsp chopped fresh chives
- ¼ cup heavy cream at room temp
- ½ cup pan roasted pine nuts
- ¼ tsp salt
- ⅛ tsp pepper
- oil for the pan
- Put cream cheese in the bowl of a stand mixer. Mix on medium high speed with the whisk attachment. Let the mixer break up the cream cheese for about 45 seconds, then scrape the bowl and the whisk.
- Add salt, pepper, garlic powder and onion powder and mix on medium speed for about 30-45 seconds or until combined. Scrap the bowl and the whisk again.
- Add chopped mushroom stems, chives and ¼ cup pine nuts. Mix on low speed until well incorporated.
- Now add cream and mix on medium speed until all the ingredients are evenly combined and cream is mixed in.
- Preheat a large pan on medium high heat (on a 1-10 scale I use 6) with enough oil to evenly coat the bottom of the pan. Place mushrooms stem side down and cook for 3 minutes each side, adding a little oil to cook the other side if you need to.
- Let mushrooms cool on a plate with a paper towel to soak up the excess oil, cap side down.
- After mushrooms have cooled, add filling and top with remaining pine nuts.
- Serve and enjoy!
The number of stuffed mushrooms will vary depending on the size of the mushrooms you use. I usually get about 30 mushrooms per batch.