Gruyère Stuffed Mushrooms
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What’s Up, Hungry People!
This weekend, the Starving Chef went on a road trip! For Labor Day weekend, I visited my hometown of Dayton, Ohio to spend time with my family and friends.
Of course, wherever I go, I can’t resist cooking up a storm! So, I decided to pack up my food photography studio and take it on the road with me.
And guess what? I didn’t want to miss a week of the 52 weeks of cooking challenge, so I whipped up a delightful recipe right there in Dayton.
Keeping it Super Simple
I’ve made stuffed mushrooms before, inspired by a recipe from my brother-in-law. However, this time I wanted to keep things super simple.
With the help of my mom, I gathered the finest ingredients she could find based on a meticulous list of ingredients and recipe links. I was pretty impressed with her efforts – she managed to get (almost) everything I needed. I only had to make one trip to the grocery store while I was back in Beavercreek.
Here’s What You’ll Need
- Cremini mushrooms: These serve as the base and edible “cups” for the stuffing.
- Gruyère cheese: Provides a rich and creamy flavor, melting into the filling for a gooey center.
- Panko: Adds a crunchy texture to the stuffing mixture.
- Shallot: Enhances the savory and aromatic flavors of the dish.
- White wine: Used to deglaze the pan, infusing a subtle tangy note into the mushrooms.
- Olive oil: Used for frying the mushrooms and drizzling over the caps for added moisture and flavor.
- Salt and pepper: Enhances the overall taste of the dish, balancing the flavors.
Let’s Get Cooking!
To start, I separated the stems from the mushroom caps and set the caps aside. If you come across any particularly large caps, bigger than a single bite, chop them up finely along with the stems. In my bunch of mushrooms, there were two extra-large caps, which yielded about 1/4 cup of chopped goodness.
Next, chop up the rest of the ingredients and toss them into a skillet with some olive oil over medium heat.
The Sizzling Symphony
Once the mushrooms, onions, and garlic have softened and are starting to brown, it’s time to add a splash of white wine to deglaze the pan. Let the moisture evaporate, and then transfer the mixture to a small bowl.
Allow it to cool for about 20 minutes, or until it is no longer steaming hot. Now, add the panko, egg, and cheese to the mixture and stir well to combine. Let the mixture cool for a little while longer, and then use your hands to stuff the filling into each mushroom cap cavity.
Finally, drizzle the mushroom caps with some olive oil and place them on a greased baking sheet. Pop them into the oven and let them bake for 25 minutes.
Taste Test and Photography Fun
To ensure the best presentation, my dad lent a helping hand in selecting the most photogenic mushroom caps for the final shots.
As an added bonus, he happily volunteered to “dispose of” the ones I deemed as “ugly” before they even made it to the dining table.
The Verdict
These mushrooms were a huge hit with my family! They had just the right amount of crunch on the outside and a gooey, cheesy center. We loved them so much that we even enjoyed the leftovers for lunch the next day.
Bonus Pic: Theo hopes everyone had a relaxing Labor Day weekend!
That’s it for now, Hungry People!
Stay tuned for more delicious and affordable recipes coming your way.
Gruyère Stuffed Mushrooms
Ingredients
- 25 cremini mushrooms
- 1 ½ cup gruyere cheese shredded
- 1 egg
- 1 cup panko
- 1 shallot chopped
- ⅓ cup white wine
- 3 tablespoons olive oil for frying & drizzling
- salt & pepper to taste
Instructions
- Preheat the oven to 375°F. Wash and dry the mushrooms, then remove the stems. Reserve bite-size caps, removing any larger ones (or enough to equal 1/4 cup of chopped mushroom caps). Set the caps aside.
- Chop the larger caps along with the stems. Heat 1 tablespoon of olive oil over medium heat and add the chopped mushrooms, shallots, and garlic. Sauté the mixture until softened and beginning to brown, then add a splash of white wine. Bring to a simmer and let the liquid evaporate.
- Remove the filling from the skillet into a large bowl and cool for 20 minutes, or until no longer steaming hot. Add the panko, egg, and gruyère cheese into the bowl with the mushroom mixture and stir well to combine.
- Toss the mushroom caps in 1 tablespoon of olive oil. Stuff each cap with a heaping portion of the filling, taking care to completely fill each mushroom cavity. Grease a baking sheet and arrange the stuffed mushrooms on it.
- Bake the mushrooms for 25 minutes, or until the tops of the mushrooms are golden brown and crispy. Let them cool for a few minutes before serving. Enjoy!
