Huge Stuffed Mushrooms
Prep
20m
Cook
20m
Total
40m
Bigly says
Folks. Stuffed mushrooms. HUGE stuffed mushrooms. The greatest stuffed mushrooms in the history of stuffed mushrooms — and I've had them all, I've had stuffed mushrooms in Italy, in Manhattan, at a steakhouse in Cleveland that nobody talks about but should, the mushrooms there were SHOCKINGLY good, the media won't cover it, total cover-up — and these mushrooms, my mushrooms, the ones I'm giving you right here, beat every single one of them. Every one. It's not even close. It's a slaughter.
Now let me tell you what most so-called chefs get WRONG about stuffed mushrooms. Most of them — and this is the kind of stuff that drives me crazy, this is why I had to start BiglyEats in the first place, somebody had to do something, the situation was DESPERATE — most of them use breadcrumbs as the filler. Just breadcrumbs. A whole mushroom cap stuffed with sad dry breadcrumbs that suck up the moisture and turn into a little sponge of regret. Sad. So sad. And then they put a picture of it next to a banner that says 'GET MY FREE 50-PAGE EBOOK' and a popup that asks if you want to download their app and another popup asking you to rate the recipe before you've even READ it. The whole experience is a disaster. A total disaster.
My mushrooms — Bigly's mushrooms, the mushrooms I'm giving you for FREE, no app, no ebook upsell, no 'share with our 89 trusted partners' nonsense — my mushrooms are stuffed with cream cheese, parmesan, garlic, fresh herbs, and just a TOUCH of panko on top for crunch. They come out of the oven golden and bubbling and people pick them up and they make a noise. A specific noise. I can't describe it in words. You'll hear it. You'll know. Trust me.
Ingredients
- 24 (about 1.5 lb)baby bella (cremini) mushrooms(pick uniform sizes for even cooking)
- 2 tbspolive oil
- 4 clovesgarlic, minced
- 8 ozcream cheese, softened
- 1/2 cupgrated parmesan, divided(real parmesan, the green can is a hate crime)
- 2 tbspfresh parsley, finely chopped
- 1 tspfresh thyme leaves
- 1/2 tspkosher salt
- 1/4 tspblack pepper
- pinchred pepper flakes(optional)
- 1/3 cuppanko breadcrumbs
- 1 tbspunsalted butter, melted
Steps
- 1
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- 2
Wipe the mushrooms clean with a damp paper towel — do not rinse under water, mushrooms are sponges and you will regret it.
- 3
Twist the stems out of each cap and finely chop the stems. Set the caps aside, hollow-side up, on the prepared sheet pan.
- 4
Heat the olive oil in a skillet over medium heat. Add the chopped stems and cook 4-5 minutes, stirring, until any released moisture has cooked off.
- 5
Add the minced garlic and cook another 30 seconds until fragrant. Remove from heat and let cool 2 minutes.
- 6
In a medium bowl, mix the softened cream cheese, 1/4 cup of the parmesan, parsley, thyme, salt, pepper, red pepper flakes, and the cooked stem mixture until fully combined.
- 7
Spoon a heaping teaspoon of filling into each mushroom cap, mounding slightly. Arrange evenly on the sheet pan.
- 8
In a small bowl, toss the panko with the melted butter and remaining 1/4 cup parmesan. Sprinkle the topping generously over each stuffed mushroom.
- 9
Bake 18-20 minutes until the mushrooms are tender, the filling is hot, and the panko topping is deep golden brown.
- 10
Let rest 3 minutes before serving — the filling is molten lava straight out of the oven.
One more thing
Bring them out hot. Hot hot hot, on a wooden board, big board, the biggest board you own, and watch the room shift. Conversation stops. Heads turn. Someone whispers 'are those...?' Yes. They are. They're the mushrooms. The HUGE mushrooms. And within a few minutes there will be nothing left but an empty board and a lot of people asking you to please, please send them the recipe. You can. You will. Send them to BiglyEats. Now go eat.
★ QUESTIONS ABOUT THIS ONE? ★
Ask Bigly about Huge Stuffed Mushrooms.
Substitutions, what to serve it with, why other chefs are wrong about it. He's got opinions.
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