Imagine biting into a perfectly roasted mushroom, its golden-brown exterior giving way to a rich, savory duxelle stuffing that dances on your taste buds. These Steam Roast Stuffed Mushrooms are not just a side dish—they're a culinary experience that transforms ordinary ingredients into an extraordinary appetizer that will have everyone at your table begging for the recipe. Whether you're hosting a sophisticated dinner party or looking to elevate your weeknight cooking, this French-inspired dish promises to be your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 12 large mushrooms
- 1 cup finely chopped mushrooms
- 1/2 cup onion, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup parsley, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Carefully clean the large mushrooms, removing stems and gently wiping with a damp paper towel to remove any dirt. Finely chop the removed mushroom stems.
- In a skillet, heat olive oil over medium heat. Add finely chopped onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add the finely chopped mushroom stems to the skillet. Cook until the moisture evaporates and the mixture begins to caramelize, about 7-8 minutes.
- Remove the mushroom and onion mixture from heat. Stir in breadcrumbs, chopped parsley, salt, and pepper. Mix thoroughly to create the duxelle stuffing.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully stuff each mushroom cap with the prepared duxelle mixture, pressing gently to ensure a compact fill.
- Arrange stuffed mushrooms on the prepared baking sheet, ensuring they are not touching each other.
- Cover the baking sheet with aluminum foil to create a steaming effect during initial cooking.
- Bake covered for 15 minutes to steam the mushrooms and allow flavors to meld.
- Remove foil and continue roasting for an additional 10 minutes to achieve a golden brown top and crisp edges.
- Remove from oven and let rest for 3-5 minutes before serving to allow stuffing to set.
- Garnish with additional fresh parsley if desired and serve warm as an appetizer or side dish.
Tips
- Choose Mushroom Wisely: Select large, firm mushrooms with intact caps to ensure they can hold the delicious duxelle stuffing.
- Moisture Management: When cleaning mushrooms, use a damp paper towel instead of washing them directly to prevent water absorption.
- Caramelization is Key: Take your time when cooking the mushroom stems and onions—letting them caramelize develops deeper, more complex flavors.
- Stuffing Technique: Press the stuffing gently but firmly into the mushroom caps to prevent air pockets and ensure even cooking.
- Steam-Roasting Trick: The aluminum foil cover creates a steaming environment that keeps the mushrooms tender while the final uncovered roasting gives a beautiful golden crust.
- Resting Period: Allow the stuffed mushrooms to rest after cooking, which helps the stuffing set and makes them easier to handle and serve.
- Serving Suggestion: These mushrooms are perfect as an appetizer, side dish, or even a vegetarian main course when paired with a light salad.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 8g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
