Cheesy Stuffed Mushrooms are stuffed with a filling of caramelized onions, mushrooms, carrots, garlic and CHEESE that come together into the perfect bite!
- 2 quarts water
- 1/2 cup white vinegar
- 1.5 tablespoon kosher salt
- 2 tablespoon sugar
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
- 24 large white button or baby portabella mushrooms Use only caps for the marinade. Stems will be used in the stuffing (Note 1)
- 1 medium onion peeled and diced
- White button mushroom stems chopped
- 1/2 medium carrot peeled and shredded
- 1/2 cup mozzarella cheese shredded
- 2 tablespoons mayonnaise
- 1/4 teaspoon black ground pepper
- 1/2 teaspoon kosher salt (use less if using table salt)
- 2 cloves garlic pressed or minced
- 3 tablespoons chopped parsley
- 1 cup panco crumbs
- 2-3 tablespoons melted butter
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Clean up mushrooms: With a damp paper towel wipe the mushrooms from any dirt and debris.
Separate the caps from the stems. Mushroom caps will go in the marinade. The stems will be used for the filling.
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Marinate the mushroom caps: to a large pot add 2 qts water, 1/2 cup white vinegar, 1 ½ Tbsp salt, 2 Tbsp sugar, 1 tsp coriander seeds, 1 tsp black peppercorns, 1 tsp mustard seeds, 1 bay leaf and bring to a boil. Add the mushroom caps to the water, cover with lid and simmer for about 2-3 minutes after it comes to a boil. Then allow to cool in the marinade.
Alternatively, the mushroom caps can be stuffed and baked uncooked.
Tip: This can be done a day or even couple days ahead and left in the fridge until ready to stuff.
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Drain: with a colander remove mushroom caps from the water and allow excess marinade to drip while you make the filling. Discard the marinade.
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Make the stuffing: preheat a large skillet over medium heat. Add couple tablespoons of oil. Add diced onions and cook over medium heat stirring frequently until the onions are evenly golden brown. Add chopped mushrooms stems and cook until the liquid evaporates and the mushrooms start to brown, stirring frequently.
Now, add the carrots and cook over low-medium heat until soft. Next, season with 1/4 tsp black ground pepper, 1/2 tsp kosher salt, 2 cloves of minced garlic, stir, remove off heat and allow to cool completely.
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Once cool add 2 Tbsp of mayonnaise, 1/2 cup of Mozzarella cheese, chopped parsley and stir to combine. Taste and adjust seasoning.
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Preheat oven to 400F with the rack centered. Line a large baking sheet with foil for easier cleanup.
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Stuff: Using a teaspoon, pack each mushroom cap with stuffing, overfilling it slightly. Top with a bit more shredded cheese.
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Panco topping: this is an optional step.
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Bake: Add to the stuffed mushrooms to the prepared baking sheet spacing them about 2 inches apart to allow heat to circulate around and to heat through evenly. Bake for about 10-15 minutes, or until the cheese is melted and the center is heated through.
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Make ahead: follow all steps up until the point of baking, cover and refrigerate.
Once ready to bake uncover and bake in a preheated oven until the hot in the center and the cheese is melted.
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Allow to cool for 5-7 minutes and serve warm or room temperature.
Note 1: the mushrooms shrink as they cook. Choosing larger mushrooms means they'll have enough space for the filling.
**Panco Crumbs are optional on top of the cheese.