Mushroom Stuffed Mushrooms Recipe

Name: Mushroom Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Sliced Cremini Mushrooms; 10 whole White Mushroom Caps; 1 Tablespoon Olive Oil; 1 teaspoon Chopped Fresh Rosemary; 1 teaspoon Chopped Fresh Thyme; 2 cloves Garlic, Crushed; 2 Tablespoons Clarified Butter; 1 Tablespoon Minced Shallots; 1- 1/2 ounce, fluid Cognac; 2 teaspoons Chopped Fresh Chives; ⅓ cups Heavy Cream; 1/4 cups Shredded Parmesan; 2 Tablespoons Bread Crumbs; 1 teaspoon Kosher Salt; 1 teaspoon Freshly Ground Black Pepper; 1 teaspoon Dried Tarragon

Servings: persons

2 pounds Sliced Cremini Mushrooms
10 whole White Mushroom Caps
1 Tablespoon Olive Oil
1 teaspoon Chopped Fresh Rosemary
1 teaspoon Chopped Fresh Thyme
2 cloves Garlic, Crushed
2 Tablespoons Clarified Butter
1 Tablespoon Minced Shallots
1- 1/2 ounce, fluid Cognac
2 teaspoons Chopped Fresh Chives
⅓ cups Heavy Cream
1/4 cups Shredded Parmesan
2 Tablespoons Bread Crumbs
1 teaspoon Kosher Salt
1 teaspoon Freshly Ground Black Pepper
1 teaspoon Dried Tarragon

1
Heat oven to 350 F. Wash cremini mushrooms and set aside.
2
Wash white mushrooms, pull off the caps and place them in a bowl.
3
Drizzle the olive oil over the top of the mushroom caps then add rosemary, thyme and garlic to the white mushroom caps and mix together.
4
Place the caps on a baking pan top side up and roast for 10 minutes in the oven.
5
When done, remove them from the oven and set aside.
6
Meanwhile, heat the clarified butter in a pan over medium high heat and add sliced cremini mushrooms.
7
Add more clarified butter as needed and saute until nice and golden brown and tender to the touch.
8
Add in shallots and cook 3-5 minutes until theyre translucent.
9
Deglaze the pan by adding the cognac, stirring to pick up some of the browned bits from the pan.
10
Top with the chives.
11
You can serve this as is for a mushroom saute or continue to make stuffed mushrooms.
12
If you are going to make stuffed mushrooms, keep the mushroom saute in the pan.
13
Add the heavy cream, Parmesan and half the breadcrumbs.
14
Mix together and heat until thoroughly combined and creamy.
15
Add salt and pepper and mix to combine.
16
Take the mushrooms you roasted earlier and stuff each with a tablespoon or so of the filling.
17
Place the mushroom caps on a baking sheet.
18
Top with remaining breadcrumbs and broil for 3-4 minutes.
19
Enjoy!
20
Recipe adapted from Alton Brown on FoodNetwork.com.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds Sliced Cremini Mushrooms, 10 whole White Mushroom Caps, 1 Tablespoon Olive Oil, 1 teaspoon Chopped Fresh Rosemary, and more.

Yes, Mushroom Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions