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Ina Garten Stuffed Mushrooms

On the inside, these Ina Garten Stuffed Mushrooms are a flavor explosion thanks to the creamy and cheesy filling, and on the exterior, they are a buttery, crispy panko treat. They are the best possible starter option for a party, and everyone will be raving about them. If you’ve never tried making stuffed mushrooms before, you should know that the process is much simpler than you may imagine and that you can even prepare them a day in advance.

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Why You’ll Love This Stuffed Mushrooms Recipe:

  • With Thanksgiving and other holiday celebrations quickly coming, everyone needs a crowd-pleasing appetizer that is guaranteed to be a hit and is so enticing that everyone will be praising your cooking skills. Try your hand at these stuffed mushrooms from Ina Garten.
  • These Ina Garten Stuffed Mushrooms have an elegant appearance, but they are very simple to make with a few of my helpful hints and ideas. Additionally, you can prepare them in advance and store them in the refrigerator.
  • They are stuffed with a sausage cream cheese mixture that is not only tasty when eaten on its own but is also made to be easier to eat by being encased in meaty, buttery mushrooms.
Ina Garten Stuffed Mushrooms
Ina Garten Stuffed Mushrooms

What Are Stuffed Mushrooms?

A dish known as stuffed mushrooms is made using edible mushrooms as the principal component of the dish. The dish can be prepared in a variety of ways, although it is most commonly baked or broiled. It is sometimes served cold, although it may also be served hot, at room temperature, or any temperature in between.

Where Does Stuffed Mushrooms From?

Depending on who you ask, stuffed mushrooms have been around since the latter half of the 19th century or the early part of the 20th century. The Italians may be given credit for the creation of stuffed mushrooms because the recipes came from someplace in that region and are extremely similar to the Italian preparation of stuffed zucchini.

What Are The 5 Types Of Mushrooms?

  • Mushrooms with Buttons. The most well-known and widely available type of mushroom is the button mushroom, often known as cremini mushrooms or common mushrooms. Ah, the lowly button mushroom.
  • Mushrooms of the Portobello kind.
  • Oyster/King Oyster Mushrooms.
  • Shiitake Mushrooms.
  • Mushrooms with a clamshell cap.

What Ingredients To Make Ina Garten Stuffed Mushrooms?

  • Hot Italian Sausage: Because of all of the other creamy ingredients, the Sausage Stuffed Mushrooms do not end up being spicy despite the use of Hot Italian Sausage; they are just very tasty. If you want a spicy flavor, add a touch of cayenne pepper to the filling. I prefer to use one-eighth of a teaspoon.
  • Sun-dried tomatoes: The Sausage-Stuffed Mushrooms have a delicious sweet-and-sour taste from the addition of sun-dried tomatoes. Instead of using the bagged variety, use the sun-dried tomatoes that come in jars. The sun-dried tomato taste is very prominent in the stuffed mushrooms when made according to the recipe, but you can reduce the amount of sun-dried tomato if you’d like.
  • Diced onion: Onion cut into dice I use diced yellow onion, but you could easily use a quarter cup of diced shallots instead.
  • Worcestershire sauce: Worcestershire sauce is a condiment. The sweetness and tanginess of the sun-dried tomatoes are brought out by the Worcestershire Sauce. You are free to ignore it if you do not make it a priority to maintain a sufficient supply.
  • Garlic: A must for those who enjoy the scent! Use anywhere from four to six garlic cloves, depending on how much you enjoy the flavor of garlic.
  • Seasonings: The dried parsley, dried oregano, paprika, salt, and pepper that we use to season our sausage-stuffed mushrooms are all dried herbs. After the dip has been prepared, you may give it a taste and make any necessary adjustments before packing the mushrooms.
  • Cheese made from cream: Our delicious and velvety dip is built on a foundation of cream cheese. Before adding the cream cheese to the skillet, you need to make sure that it has been melted either by letting it sit out at room temperature or by microwaving it in intervals of 15 seconds.
  • Cream Fraiche:  Our cream cheese dip gets a velvety texture and a tangy flavor with the addition of sour cream. It does not melt or integrate as well with the cheeses as Greek yogurt does, therefore I would not recommend using it as a substitute for the other cheeses.
  • Parmesan Cheese:  In filled mushrooms, Parmesan cheese imparts the fruity, nutty, and salty fabulousness that is distinctive of this cheese. If more mozzarella is more to your liking, you are free to use that instead.
  • Mozzarella Cheese:  If you already have pre-grated mozzarella on hand, by all means, use that instead, but keep in mind that freshly grated mozzarella has a more robust flavor and melts more easily than pre-grated cheese.
  • Fresh Basil: You may use 2 teaspoons of dried basil as a replacement for fresh basil if you do not have or do not wish to purchase fresh basil. The dry basil should be added along with the other ingredients.
Ina Garten Stuffed Mushrooms
Ina Garten Stuffed Mushrooms

How To Make Ina Garten Stuffed Mushrooms?

  • Preheat the oven to 375 degrees F. Prepare a baking sheet by spraying it with non-stick cooking spray and greasing it lightly. Set aside.
  • Turn the stems of the mushrooms counterclockwise to remove them, then place them in a food processor along with sun-dried tomatoes. Pulse until finely chopped (alternatively you can chop by hand). Set aside.
  • Heat a large skillet over medium-high heat. Crumble the sausage as it cooks with the onion until the sausage is nearly done cooking and remove from heat. Delete the grease. 
  • Mix in the tomato and mushroom combination, then add Worcestershire sauce and the rest of the ingredients. Continue to heat for a further three minutes, or until the sausage is well cooked through. Sauté the garlic for thirty seconds after adding it.
  • Reduce the heat to low, toss in the cream cheese until it has melted, and then stir in the sour cream, mozzarella, and parmesan cheese until they have melted as well.
  •  Turn off the heat and mix in some fresh basil leaves. Set aside.
  • In a bowl of medium size, melt two tablespoons of butter using the microwave. After adding the panko, toss the mixture until it is uniformly covered. Set aside.
  • In a separate medium bowl, melt two tablespoons of butter and toss in two teaspoons of lemon juice until combined. 
  • Coat the outside of each mushroom in the lemon butter mixture and set them aside. Place the mushrooms, cavity side up, on the baking sheet that has been prepared.
  • Put the filling in a bag that is suitable for the freezer, and then cut a corner off of it. Squeeze the filling into the mushrooms until they are completely bursting at the seams.
  •  The mixture should be patted down to make a rounded top, and then the top of each mushroom should be dipped into the panko mixture before the mushrooms are returned to the baking sheet.
  • Bake the mushrooms at 375 degrees Fahrenheit for 20 to 25 minutes, or until the filling is hot throughout and the mushrooms have turned brown. For one to two minutes, broil the meat. 
  • If you like, garnish with some chopped fresh parsley. Let stand 5-10 minutes before serving. To be served hot.

Recipe Tips 

  • Find mushrooms of a comparable size if you want them to cook at the same rate.
  • To prevent the mushrooms from releasing an excessive amount of moisture, thoroughly dry them.
  • Because the mushrooms will exude fluids while they are cooked, make sure you use a baking sheet with a rim.
  • Use canned sun-dried tomatoes. Be sure to give them a thorough washing to remove any leftover oil before adding them to the sausage cream cheese filling.
  • If you are unable to get spicy Italian sausage, you may substitute mild or sweet sausage instead and then season it with some crushed red pepper.
  • You may use lean ground beef, ground turkey, or turkey sausage as a substitute for the spicy Italian sausage, but be sure to season it with some Italian seasoning and some red pepper flakes before using it.
  • Even while reduced-fat cream cheese won’t melt quite as smoothly as full-fat cream cheese, you can still use it.
  • The panko sold as “Italian Style” has already been seasoned with Italian seasoning. You could use plain panko instead, to which you would then add a quarter teaspoon of Italian spice if you already have it on hand.
  • If you have some filling remaining after making the tarts, you may use it in kinds of pasta, as a spread, or dip for vegetables or crackers.

Recipe Variations:

This dish for stuffed mushrooms by Ina Garten is wonderful despite its lack of complexity. Because it is so adaptable, you are free to include any of your personal preferences.

  • Add a tiny bit of mozzarella or cheddar cheese to the top of the dish.
  • Include some chopped spinach and artichoke hearts in the dish (or even use leftover spinach artichoke dip).
  • Include any flavors or fresh herbs that are your preferences.
  • You may boost the flavor of your dish by adding some shredded crab meat, and bacon.
Ina Garten Stuffed Mushrooms
Ina Garten Stuffed Mushrooms

What Mushrooms Do You Use For Stuffed Mushrooms?

This Ina Garten recipe asks for 24-28 white mushrooms that have a diameter of around 2 12 inches. However, what exactly is meant by the term “white mushroom”? If you go to the supermarket in search of white mushrooms, you might or might not discover them referred to by that term. There are a few other names for white mushrooms, including cremini mushrooms, portobello mushrooms, and white button mushrooms.

These many types of mushrooms are all essentially the same kind of mushroom; the only difference is that they are of varying ages and, as a result, varied sizes.

  • The youngest white button mushrooms are often the smallest because of their age.
  • The white button mushroom develops into the more fully developed cremini mushroom over time. Because they are younger than the next mature type, the portobello, they are frequently referred to as “baby Bella” or “baby portobello” mushrooms. This is because the portobello is the next more mature kind.
  • The portobello mushroom is the white mushroom that has developed to its full maturity and hence is the biggest of all white mushrooms.

View from above of Ina Garten Stuffed Mushrooms served on a white dish and topped with cream cheese filling.

You can use any of these white mushrooms, but my personal preference is for white button mushrooms for the following reasons: 1) they are the ideal size for a finger appetizer; 2) they tend to remain intact better than larger mushrooms; and, 3) most importantly, the proportion of filling to mushrooms appears to be optimal. On the other hand, Portobello mushrooms, in my opinion, have an excessive amount of creamy dip and insufficient amount of content.

Be aware that the recipe will yield fewer mushrooms if you opt to use a larger mushroom owing to the greater size of the mushroom, and that you will need to bake them for a longer period if you do so.

Are White Mushrooms And Button Mushrooms The Same Thing?

It’s the same species of mushroom each of these is. They are all Agaricus bisporus; the only difference is that the white button mushrooms are the infants; the brown cremini mushrooms are the teenagers; and the portobellos, which are brown and are significantly larger versions of their younger selves, are the adults.

Do You Wash Mushrooms Before Stuffing Them?

I am aware that it is not suggested to soak mushrooms in water since they will get soggy after they are baked; but, if the mushrooms that you acquire are extremely unclean, I quickly wash them under cold water, and then I dry them off and wipe them with a paper towel. The stems should then be removed very gently and set aside for use in the stuffing. 

What Can I Prepare Ina Garten Stuffed Mushrooms Ahead Of Time?

Yes! Because they can be prepared in advance, Sausage Stuffed Mushrooms are an excellent choice for an appetizer to serve around Thanksgiving or any other time of the year. Prepare them ahead of time, and then all you have to do is throw them in the oven! Make sure to use only the freshest mushrooms when creating stuffed mushrooms ahead of time.

Ina Garten Stuffed Mushrooms
Ina Garten Stuffed Mushrooms

What To Serve With Ina Garten Stuffed Mushrooms?

You Can serve this Ina Garten Stuffed Mushrooms with any of your favorite pasta or main dish here are some serving suggestions:

How Long Do You Cook Stuffed Mushrooms?

  • To begin, spray a baking sheet with nonstick cooking spray and ensure that it has sides. You may also begin by lining your baking sheet with foil to make cleaning simpler.
  • To ensure that your mushrooms cook uniformly, spread them out on the baking sheet in a single layer and make sure they are not touching each other. Bake the mushrooms for 20 to 25 minutes at 375 degrees Fahrenheit, or until the filling is well cooked and the panko on top has turned golden brown.
  • After that, I prefer to broil my stuffed mushrooms for one to two minutes more so that the edges may get crispier. You may even boil it for a longer period if you choose; just be careful not to let the panko burn!

How To Keep Stuffed Mushrooms From Getting Soggy?

  • When cleaning the mushrooms, you should not put them under running water or immerse them in any liquid.
  • Place the stuffed mushrooms in the oven and bake them at a high temperature for the specified amount of time (400F).

How Long does Ina Garten Stuffed Mushrooms Last In The Fridge?

Mushrooms with stuffing that have been baked can keep their high quality for up to five days if they are kept in the refrigerator. To achieve the best results, you need to make sure that they are stored in a container that does not allow air to leak out of it.

How To Freeze Ina Garten Stuffed Mushrooms?

Unfortunately, these Sausage Stuffed Mushrooms are not one of the appetizers that can be made ahead of time and frozen, even though doing so would be convenient. The texture of these mushrooms will be significantly altered if they are frozen, therefore I would advise against doing so. Before the mushrooms thaw, they become mushy and slimy, and they lose the structural integrity they had when they were frozen.

How To Reheat Ina Garten Stuffed Mushrooms?

In The Oven:

  • Prepare the oven to 325 degrees Fahrenheit. It usually takes around half an hour to preheat an oven, although that might vary from model to model.
  • Arrange the filled mushrooms in a single layer on a baking sheet that has been gently coated with butter or vegetable oil. This procedure will ensure that the stuffed mushrooms do not break when they are taken from the sheet since they did not attach to the sheet.
  • If the stuffed mushrooms are wet or squishy, you should leave the lid off of the dish. If the mushrooms are dry, wrap them in aluminum foil, being sure to leave some space between the foil and the toppings that are on the mushrooms. This procedure will prevent the cheese or fillings from adhering to the foil while also preserving the moisture in the environment.
  • Cook the filled mushrooms for ten to fifteen minutes in the oven. It can take around twenty minutes to adequately reheat a larger quantity of food.
  • Before being served, the mushroom caps should reach an interior temperature of 165 degrees Fahrenheit.

In The Microwave:

  • To avoid the bottoms from turning soggy, line a microwave-safe dish with paper towels before placing it in the microwave.
  • After placing the mushrooms on the plate, cover the plate with the lid for the microwave so that the mushrooms can keep some of their moisture.
  • Put the mushroom caps that have been filled into the microwave.
  • Reheat the stuffed mushrooms in increments of 30 seconds until they reach the desired temperature. In a normal scenario, rewarming a single portion of stuffed mushrooms in the microwave will take between one and two minutes.
  • Once they have achieved a temperature of 165 degrees Fahrenheit, remove the filled mushrooms from the microwave.

FAQ Section

Why Are Stuffed Mushrooms So Watery?

It is recommended that you roast the mushrooms first to remove any excess moisture before using them because mushrooms are virtually entirely composed of water (92 percent). The website also warns against soaking mushrooms before stuffing them, explaining that they “absorb water like sponges” and won’t brown correctly if they are allowed to become saturated with water.

Are Stuffed Mushrooms Healthy?

The ultimate nutritional appetizer, Healthy Stuffed Mushrooms have soft mushrooms stuffed with a crispy breadcrumb, cream cheese, and parmesan filling all held together with parmesan. Enjoying a dish that is both tasty and satisfying in the form of stuffed mushrooms is a manner that is good for your diet.

Is It Necessary To Boil Mushroom Before Cooking?

Therefore, it is vital to cook them appropriately to keep their nutritional worth intact. The majority of us boil the mushrooms and then continue to cook them; while this will undoubtedly keep the texture and taste intact to some degree, boiling mushrooms for an excessively long time might diminish their nutritional content.

Stuffed Mushrooms Nutrition Facts

Amount Per Serving

  • Calories 53
  • Total Fat 4.1g
  • Saturated Fat 0.8g
  • Cholesterol 2mg
  • Sodium 114mg
  • Total Carbohydrate 3.1g
  • Dietary Fiber 0.5g
  • Sugars 0.5g
  • Protein 1.4g
  • Vitamin A 1%
  • Vitamin C 1%
  • Calcium 3%
  • Iron 3%

Nutrition Facts Source: Source

Ina Garten Stuffed Mushrooms

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: minutesTotal time:1 hour Servings:24 servingsCalories:53 kcal Best Season:Available

Description

On the inside, these Ina Garten Stuffed Mushrooms are a flavor explosion thanks to the creamy and cheesy filling, and on the exterior, they are a buttery, crispy panko treat. They are the best possible starter option for a party, and everyone will be raving about them. If you’ve never tried making stuffed mushrooms before, you should know that the process is much simpler than you may imagine and that you can even prepare them a day in advance.

Ingredients

    FILLING

  • TOPPING/COATING

Instructions

  1. Preheat the oven to 375 degrees F. Prepare a baking sheet by spraying it with non-stick cooking spray and greasing it lightly. Set aside.
  2. Turn the stems of the mushrooms counterclockwise to remove them, then place them in a food processor along with sun-dried tomatoes. Pulse until finely chopped (alternatively you can chop by hand). Set aside.
  3. Heat a large skillet over medium-high heat. Crumble the sausage as it cooks with the onion until the sausage is nearly done cooking and remove from heat. Delete the grease. 
  4. Mix in the tomato and mushroom combination, then add Worcestershire sauce and the rest of the ingredients. Continue to heat for a further three minutes, or until the sausage is well cooked through. Sauté the garlic for thirty seconds after adding it.
  5. Reduce the heat to low, toss in the cream cheese until it has melted, and then stir in the sour cream, mozzarella, and parmesan cheese until they have melted as well.
  6.  Turn off the heat and mix in some fresh basil leaves. Set aside.
  7. In a bowl of medium size, melt two tablespoons of butter using the microwave. After adding the panko, toss the mixture until it is uniformly covered. Set aside.
  8. In a separate medium bowl, melt two tablespoons of butter and toss in two teaspoons of lemon juice until combined. 
  9. Coat the outside of each mushroom in the lemon butter mixture and set them aside. Place the mushrooms, cavity side up, on the baking sheet that has been prepared.
  10. Put the filling in a bag that is suitable for the freezer, and then cut a corner off of it. Squeeze the filling into the mushrooms until they are completely bursting at the seams.
  11.  The mixture should be patted down to make a rounded top, and then the top of each mushroom should be dipped into the panko mixture before the mushrooms are returned to the baking sheet.
  12. Bake the mushrooms at 375 degrees Fahrenheit for 20 to 25 minutes, or until the filling is hot throughout and the mushrooms have turned brown. For one to two minutes, broil the meat. 
  13. If you like, garnish with some chopped fresh parsley. Let stand 5-10 minutes before serving. To be served hot.

Notes

  • Find mushrooms of a comparable size if you want them to cook at the same rate.
  • To prevent the mushrooms from releasing an excessive amount of moisture, thoroughly dry them.
  • Because the mushrooms will exude fluids while they are cooked, make sure you use a baking sheet with a rim.
  • Use canned sun-dried tomatoes. Be sure to give them a thorough washing to remove any leftover oil before adding them to the sausage cream cheese filling.
  • If you are unable to get spicy Italian sausage, you may substitute mild or sweet sausage instead and then season it with some crushed red pepper.
  • You may use lean ground beef, ground turkey, or turkey sausage as a substitute for the spicy Italian sausage, but be sure to season it with some Italian seasoning and some red pepper flakes before using it.
  • Even while reduced-fat cream cheese won’t melt quite as smoothly as full-fat cream cheese, you can still use it.
  • The panko sold as “Italian Style” has already been seasoned with Italian seasoning. You could use plain panko instead, to which you would then add a quarter teaspoon of Italian spice if you already have it on hand.
  • If you have some filling remaining after making the tarts, you may use it in kinds of pasta, as a spread, or dip for vegetables or crackers.
  • Recipe Variations:
  • This dish for stuffed mushrooms by Ina Garten is wonderful despite its lack of complexity. Because it is so adaptable, you are free to include any of your personal preferences.
  • Add a tiny bit of mozzarella or cheddar cheese to the top of the dish.
  • Include some chopped spinach and artichoke hearts in the dish (or even use leftover spinach artichoke dip).
  • Include any flavors or fresh herbs that are your preferences.
  • You may boost the flavor of your dish by adding some shredded crab meat, and bacon.
Nutrition Facts

Servings 24


Amount Per Serving
Calories 53
Calories from Fat 37
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.8g4%
Trans Fat 0g
Cholesterol 2mg1%
Sodium 114mg5%
Potassium 69mg2%
Total Carbohydrate 3.1g2%
Dietary Fiber 0.5g2%
Sugars 0.5g
Protein 1.4g3%

Vitamin A 1%
Vitamin C -1%
Calcium 3%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.