Stuffed Mushrooms: Tips and Techniques to Improve Any Recipe

Stuffed mushrooms are a perennial favorite appetizer - everyone loves them, and they can be filled with just about anything to please a wide variety of palates. However, stuffed mushrooms have their downside, too. If not prepared correctly, they can be messy, watery and bland. Here are a few techniques that can be used with any stuffed mushroom recipe to ensure perfect results, every time.

The biggest problem most people have when making stuffed mushrooms is that they use mushrooms that are too small. No matter what your recipe says, regular-sized white mushrooms are not good for stuffing. Once cooked, these mushrooms will be so small that they'll only hold a teaspoon of stuffing - not even enough for a bite-sized appetizer. Instead, choose large white mushrooms (sometimes labeled "stuffing" mushrooms) or brown cremini mushrooms, which tend to be larger in size.

Larger mushrooms are also easier to hollow out, which is an often-overlooked step in the stuffed mushroom making process. Remove the stems and use a melon baller or small spoon to scoop out some of the inside of the mushroom, being sure to leave approximately a 1/4" shell. Cremini mushrooms are firmer than white mushrooms and will stand up to fillings even with a thinner shell.

Stuffed mushrooms have a tendency to be watery or slimy, another easily avoided problem. Before stuffing, place mushroom shells on an oiled baking sheet (hollow side up) and bake at 350˚ for 5-8 minutes, or until they begin to release some of their liquid (you'll see it pooling inside the mushroom). Drain them and pat dry with paper towels, then stuff as usual. This eliminates the wetness and cuts down on the baking time for the fully stuffed mushrooms.

Naturally bite-sized, stuffed mushrooms are perfect finger food, but some recipes have a very moist filling, which can make stuffed mushrooms a bit messy for eating with fingers. Mushrooms contain a great deal of moisture naturally, some of which will be absorbed by the stuffing, so don't be afraid to use a stuffing that seems a bit dry. If you are using the mushroom stems and innards in your stuffing, be sure to cook them very thoroughly, so that no moisture remains. If your stuffing is too crumbly, add a binding agent like cream cheese or fresh bread crumbs instead of additional moisture - these will absorb moisture from the mushrooms as they bake, resulting in a perfectly moist but not messy stuffing. Additionally, mushrooms are quite bland on their own, so be sure that your stuffing is highly seasoned - if it seems a little too strong outside the mushroom, it will probably be perfect inside.

Keep these easy tips in mind when preparing your favorite stuffed mushroom recipe and you'll take it to a whole new level! Bon appétit!