Stuffed Mushrooms – (whole wheat)

Posted by on Feb 7, 2012 in Appetizers, Food Journal

Stuffed Mushrooms – (whole wheat)

Stuffed Mushrooms – If you ever need a really easy appetizer that everyone will love, this is it! I learned how to make a version of these in Culinary School. This really came in handy, because the owner of the wine bar where I got my first Chef position wanted them on the menu. It was one of the foods on our menu that we almost always sold out of towards the end of the night. From the first time I made stuffed mushrooms, they became one of my “go-to” recipes. Just the other day we went over to a friend’s house for dinner. They never ask us to bring anything, but I generally insist (I don’t want someone else to have all the fun cooking :D). Anyway, they were making steaks and grilled veggies, so I wanted to make something that would compliment the menu that they had planned. Stuffed mushrooms go great with steak as an appetizer or as a side (which they ended up being). They are also great for get togethers where you put out a lot of finger foods for people to munch on. Stuffed mushrooms are  very versatile and once you are comfortable with the basic recipe, you can start to make other versions on your own, like crab or shrimp stuffed mushrooms-YUMMY! Don’t be afraid to experiment, just add a little of your own special ingredient to the recipe below and have fun! Happy Cooking!


24 ounces Crimini mushrooms
Kosher salt
2 Tablespoons lemon juice
1 Tablespoon olive oil
1/2 cup shallot
1 teaspoon Kosher Salt
1/4 teaspoon pepper
mushroom stems (from your mushrooms), chopped (I trim the ends if they’re dry or dark brown)
1/4 cup green onions, sliced thin, green part only
2 Tablespoons parsley (flat leaf), chopped lightly
3 Tablespoons butter (omit this if you are trying to keep it vegan and use extra stock)
1 cup whole wheat Italian bread crumbs (you can use store bought or make your own, recipe follows)
1/4 cup stock, I use beef, but you can use veggie if you want to keep this a vegetarian recipe
2 ounces Gruyère Cheese (you can substitute Swiss or Provolone)


1. Wash your mushrooms by putting them in a bowl and covering them with water. Swirl them around a little with your hand and drain them in a colander. Remove the stems and set them to the side.
2. Place the mushrooms into a large pot (I use my 8 quart) and fill with cool water.
3. Add the salt and 2 Tablespoons of lemon juice and turn it on high to bring it to a boil, when they start to boil, turn off the heat.Llet the mushrooms stay in the water for about 1 minute. Remove them from the water and allow them to drain/cool on a sheet pan – stem side down.
4. In a separate pan, sweat your shallots with the olive oil and a 1 teaspoon of Kosher salt and 1/4 teaspoon pepper.
5. Add the mushroom stems and stir to combine. Continue to cook on medium heat until the mushrooms are soft.
6. Add the green onions, parsley and butter.
7. Once the butter is melted, add the bread crumbs and stir well.
8. Add the stock, stir and remove from the heat.
9. Allow to cool enough for you to handle the stuffing.
10. Stuff about one Tablespoon of the filling into each mushroom.
11. Sprinkle the tops with Gruyère Cheese.
12. Place under a broiler until the cheese is melted and brown and bubbly-mmmmmmm!
13. Enjoy your mushrooms!!!!!

How to make your own whole wheat bread crumbs :).

Ingredients for Bread Crumbs

8 slices of whole wheat bread
2 Tablespoons olive oil
Kosher Salt
1 Tablespoon dried oregano
1/4 teaspoon dried thyme


1. Pre-heat your oven to 300°F.
2. Brush the bread lightly with olive oil.
3. Sprinkle it with Kosher salt and pepper.
4. Place in the oven on a sheet pan at 300°F until toasted, about 10 minutes or so.
5. Remove the toast from the oven.
6. Place the toast into a food processor with the dried herbs.
7. Pulse to desired consistency.
8. Store your breadcrumbs in an airtight container for up to one month.

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