Stuffed Balsamic Mushrooms

These white mushrooms are marinated in balsamic vinegar and oil, stuffed with more mushrooms, imitation crab, cheese, garlic, parsley all seasoned with a pinch of salt and pepper, brought together with a dollop of mayonnaise and finished off in the oven to a toasted golden color cap. They are perfection! The most delicious and juiciest stuffed mushroom appetizer i have ever had.

A good stuffed mushroom recipe should be in every home cook’s collection. They’re easy to make, they’re great appetizers for parties, and the variations are endless. I made these for Sunday lunch one day, prepped everything the day before and baked in the oven the next day, i couldn’t be happier with the results and so was the rest of my fam. The mushrooms flew off the plate in no time. I had to remake them again just to take some photos, that said i tried them warm and cold, they were equally delicious except the cheese didn’t pull after the photo-shoot 🙂

If you are a mushroom lover like my family is, i hope you give this recipe a try, i guarantee you will love it.

Make ahead tips:

You can prepare the filling and stuff the mushrooms (without baking them) for up to 2 days ahead. Just cover and refrigerate them and then cook right before serving.

The best mushrooms for stuffing:

Regular button mushrooms or the brown creminis are perfect for stuffing. Look for mushrooms with dry caps and gills (the feathery part underneath the caps). Avoid mushrooms that seems slimy or have sunken brown spots.

Ingredients:

White mushrooms

Mozzarella cheese

Imitation crab

Garlic

Mayonnaise

Balsamic Vinegar

Oil

Salt & Pepper

Instructions:

Clean the mushrooms from any debris or dirt, scoop out the stem and a little bit of the inside into a bowl using a spoon or a small knife, place the heads in a different bowl and season with salt, pepper, balsamic vinegar and oil. Toss the heads around to evenly season and set aside.

Roughly chop the mushrooms stems and pan sear with a slice of butter until golden brown. Remove from heat and add to a bowl.

Note: I like to use this chop wizard to chop the mushrooms and crab meat. Speeds up the process by a lot.

To the same bowl, add the remaining ingredients such as chopped imitation crab, shredded cheese, pressed garlic, chopped parsley, mayonnaise and season with a pinch of salt and pepper to taste. Mix everything to combine and fill the mushroom caps with the filling.

Place the mushrooms caps on a baking sheet, top with more shredded cheese if desired and bake at 400°F for 10-15 minutes or until the cheese browns and juices start to pool at the base of each mushroom.

Garnish with more fresh chopped parsley once baked if desired.

ENJOY!

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

Stuffed Balsamic Mushrooms

Author Alena’s Home Cooking

Ingredients

  • 10-12 large White Mushrooms
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Olive oil
  • Pinch Salt and Pepper

Filling:

  • 1/2 cup Imitation Crab Flakes (roughly chopped)
  • 1/2 cup Cooked Mushroom Stems/Pieces
  • 2 cloves Garlic (pressed)
  • 2-3 tbsp Mayonnaise
  • Salt & pepper to taste
  • 1 tbsp chopped parsley (optional)

Instructions

Mushroom caps:

  1. Clean the mushrooms from any debris or dirt, scoop out the stem and a little bit of the inside into a bowl using a spoon or a small knife, place the heads in a different bowl and season with salt, pepper, balsamic vinegar and oil. Toss the heads around to evenly season and set aside.

Filling:

  1. Roughly chop the mushrooms stems and pan sear with a slice of butter until golden brown. Remove from heat and add to a bowl.

    To the same bowl, add the remaining ingredients such as chopped imitation crab, cheese, pressed garlic, chopped parsley, mayonnaise and season with a pinch of salt and pepper to taste. Mix everything to combine and fill the mushroom caps with the filling.

    Place the mushrooms caps on a baking sheet, top with more shredded cheese if desired and bake at 400°F for 10-15 minutes or until the cheese browns and juices start to pool at the base of each mushroom.

Shop Ingredients/tools needed:

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