I have no idea when I moved from the mushroom hating camp to the mushroom loving camp, but I love them fiercely now. There’s something uniquely satisfying about popping a whole stuffed mushroom into your mouth. Maybe it’s the piggish feeling that I like so much.
I first tried these stuffed mushrooms when my sister cooked for us a couple of summers ago. My sister Joey can bake and cook. Her version had streaky bacon weaved throughout but I decided to try and make something similar sans-bacon. Not because I’m against bacon, not at all. But even a meat eater can enjoy these tasty vegetarian morsels. Mushroom hating camp may still not be convinced.
These stuffed mushrooms are a summer BBQ winner. These can be made a day ahead and they cook quickly on the BBQ so you can pop these on the BBQ just before everything else as a tasty pre-dinner snack. They’re easy to make ideal if you want to employ any idle hands floating around your kitchen.
My 30 mushrooms is just a guide and how many mushrooms this mixture fills depends on the size of your mushrooms and how much you fill them. Mushrooms are skewered to allow easy transfer to/from BBQ. But be warned: once cooked, the mushrooms really have a knack of swinging upside down, dropping the melty oozy stuffing out. Don’t hold cooked skewers precariously over beautiful dresses, electronics or nursing newborns.
You can also bake these in the oven which avoids skewers entirely.
Mushroom tip: Fresh mushrooms are tight and therefore have a smaller cavity to fill. Older mushrooms open up more so you can fit more filling.
Cream cheese stuffed mushrooms
Makes about 30 mushrooms
250 grams / 9 ounces cream cheese
1/2 cup Parmigiano-Reggiano, finely grated
1/2 cup olive or vegetable oil
A large handful of fresh herbs, chopped
(One or a mixture of: parsley, rosemary, sage, chives, thyme, oregano)
1/2 teaspoon paprika
30 white button mushrooms
- In a bowl, mix together all ingredients except for the mushrooms until well combined.
- Rinse or brush mushrooms and wiggle the stems until they break off cleanly, leaving behind a small bowl.
- Using a butter knife, pack each mushroom with cream cheese filling. Repeat until you run out of either filling or mushrooms.
- Grill Method: Skewer 3 stuffed mushrooms per pre-soaked bamboo skewer. Pile on a plate or plastic container. Refrigerate until required. To cook, melt butter or add oil to a hot grill. Cook for skewers on one side for 5 minutes until mushrooms are cooked through and stuffing is soft and oozy. Carefully transfer to a serving plate and dig in. Napkins or forks recommended.
- Bake Method: Place stuffed mushrooms on a lightly oiled oven tray. Bake for 20 minutes at 180°C or 350°F. Serve in tray or stack into to a serving bowl.
P.S. Any leftover filling makes a wonderful sandwich or bagel spread.
Variations: Swap the Parmigiano-Reggiano for smoked salmon or chopped bacon. Drizzle pesto on top prior to serving.