Uploaded January 2022 | Updated September 2026, 57 minutes ago
What makes these baked stuffed mushroom caps really delicious is the excellent crunch of the breadcrumb topping. To get the very most crunch, we use panko breadcrumbs but regular ones will certainly also do. In a pinch, crushed saltines or other crackers will also work. Under the crumbs, and inside the mushroom cap, is a mixture of duxelles and cheese, possibly with other aromatic elements such as cognac, truffles, etc.
Once stuffed, it would be possible to freeze the caps. It is likely that the breadcrumbs will come out less crunchy if they are frozen, so apply them after thawing. Freezing the cap will cause it to lose structure, which may cause more moisture to be released from the cap – a good reason to use parchment paper. It should still all come out alright, which is useful if you’re trying to make a lot of mushroom caps for a big event. As part of a meal of tidbits, 3 or 4 caps per person seems about right, which is what we got from a pound of evenly-sized caps.
A trick to get exceptionally delicious caps is to butter the breadcrumbs before applying them to the tops of the caps, by stirring in a tablespoon or so of carefully melted butter. Also, there is enough commonality in flavor profile between these and oyster ramekins that these could be turned into something like oyster-stuffed mushroom caps, by chopping up a couple of oysters and using them as part of the filling. In such a case addition of parsley or mitsuba is recommended. Do not attempt to freeze raw mushroom caps which contain any form of seafood.
Makes enough for 3-6 people, 10-12 caps.
Equipment:
• parchment-lined sheetpan (a quarter-sized pan, roughly 10x13, should be adequate)
• large mixing bowl
• medium nonstick skillet
Ingredients:
1 lb mushrooms caps – white or crimini
1 ea onion small, or half a medium onion; diced
1 ea shallot minced
2 oz cream cheese softened
1 tsp chives chopped; or parsley, mitsuba, etc.
1⁄4 cup breadcrumbs divided
to taste Tabasco, salt, etc.
Procedure:
1. If possible, choose all the same size cap, with as generous stems as possible. If caps are widely different in size, they will not all cook in the same amount of time, nor look as good on the plate.
2. Preheat the oven to 375F.
3. Trim stems if there is impacted soil, and rub the caps clean if need be.
4. Detach the stems carefully from the caps. If there are any tiny or huge caps which don’t match the size of the rest, set those aside along with the stems.
5. Place the stemless caps cup-side-up on the parchment-lined pan.
6. Chop the stems and extra mushrooms fine.
7. Mince the onion and shallot.
8. Saute chopped mushrooms, onion and shallot in butter in the skillet, to make duxelles.
9. Once the duxelles is done, spread it out inside the mixing bowl, to cool rapidly.
10.Add the cream cheese to the duxelles after it has cooled enough not to be steaming.
11.Stir these together, and add a couple dashes of hot sauce. The mixture will probably be rather wet, so add 1-3 Tbsp of breadcrumbs, reserving the rest for coating the tops.
12.Stir the mixture together. It should be stiff enough to hold its shape in the caps, but not especially dry.
13.Fill each cap up with a little mound of filling sticking out of the top.
14.Roll the top in the breadcrumbs, to coat it.
15.Set the cap back onto the sheet pan, repeating until all the caps are stuffed and coated.
16.Bake in the center of the 375F oven 15-20 minutes, until the breadcrumbs are just starting to change color, and the mushroom caps themselves are visibly cooked.
17.Allow to cool briefly before serving, then enjoy warm.
Music: bensound.com/royalty-free-music
What makes these baked stuffed mushroom caps really delicious is the excellent crunch of the breadcrumb topping. To get the very most crunch, we use panko breadcrumbs but regular ones will certainly also do. In a pinch, crushed saltines or other crackers will also work. Under the crumbs, and inside the mushroom cap, is a mixture of duxelles and cheese, possibly with other aromatic elements such as cognac, truffles, etc.
Once stuffed, it would be possible to freeze the caps. It is likely that the breadcrumbs will come out less crunchy if they are frozen, so apply them after thawing. Freezing the cap will cause it to lose structure, which may cause more moisture to be released from the cap – a good reason to use parchment paper. It should still all come out alright, which is useful if you’re trying to make a lot of mushroom caps for a big event. As part of a meal of tidbits, 3 or 4 caps per person seems about right, which is what we got from a pound of evenly-sized caps.
A trick to get exceptionally delicious caps is to butter the breadcrumbs before applying them to the tops of the caps, by stirring in a tablespoon or so of carefully melted butter. Also, there is enough commonality in flavor profile between these and oyster ramekins that these could be turned into something like oyster-stuffed mushroom caps, by chopping up a couple of oysters and using them as part of the filling. In such a case addition of parsley or mitsuba is recommended. Do not attempt to freeze raw mushroom caps which contain any form of seafood.
Makes enough for 3-6 people, 10-12 caps.
Equipment:
• parchment-lined sheetpan (a quarter-sized pan, roughly 10x13, should be adequate)
• large mixing bowl
• medium nonstick skillet
Ingredients:
1 lb mushrooms caps – white or crimini
1 ea onion small, or half a medium onion; diced
1 ea shallot minced
2 oz cream cheese softened
1 tsp chives chopped; or parsley, mitsuba, etc.
1⁄4 cup breadcrumbs divided
to taste Tabasco, salt, etc.
Procedure:
1. If possible, choose all the same size cap, with as generous stems as possible. If caps are widely different in size, they will not all cook in the same amount of time, nor look as good on the plate.
2. Preheat the oven to 375F.
3. Trim stems if there is impacted soil, and rub the caps clean if need be.
4. Detach the stems carefully from the caps. If there are any tiny or huge caps which don’t match the size of the rest, set those aside along with the stems.
5. Place the stemless caps cup-side-up on the parchment-lined pan.
6. Chop the stems and extra mushrooms fine.
7. Mince the onion and shallot.
8. Saute chopped mushrooms, onion and shallot in butter in the skillet, to make duxelles.
9. Once the duxelles is done, spread it out inside the mixing bowl, to cool rapidly.
10.Add the cream cheese to the duxelles after it has cooled enough not to be steaming.
11.Stir these together, and add a couple dashes of hot sauce. The mixture will probably be rather wet, so add 1-3 Tbsp of breadcrumbs, reserving the rest for coating the tops.
12.Stir the mixture together. It should be stiff enough to hold its shape in the caps, but not especially dry.
13.Fill each cap up with a little mound of filling sticking out of the top.
14.Roll the top in the breadcrumbs, to coat it.
15.Set the cap back onto the sheet pan, repeating until all the caps are stuffed and coated.
16.Bake in the center of the 375F oven 15-20 minutes, until the breadcrumbs are just starting to change color, and the mushroom caps themselves are visibly cooked.
17.Allow to cool briefly before serving, then enjoy warm.
Music: bensound.com/royalty-free-music
