Stuffed mushrooms are the cutest appetizer out there, and definitely one of the most underrated holiday sides.
So round, so poppable, and so delicious. I absolutely love stuffed mushrooms. They’re easy to make (and make ahead if you need to) and they’re always a hit.
I love stuffed mushrooms and how infinitely customizable they are. They’re kind of like the vegetarian version of a deviled egg! I’m all about tiny bite-sized stuffed things and stuffed mushrooms fit the bill perfectly. These cheesy miso stuffed mushrooms are particularly good because they’re triple umami: mushrooms, miso, and parmesan cheese! They’re so full of flavor and satisfying.
How to make stuffed mushrooms
- Start off by washing your mushrooms. Yes, we’re going to wash them, more on that below.
- After you wash themtrim the very tip of the stem and discard, then gently break the stems from the caps.
- Place the caps on a parchment paper lined baking sheet.
- Mince the stems then sauté them in butter until golden then let cool.
- While the stems are coolingmix together cream cheese, mayo, and a bit of white miso.
- Stir in the sautéed stems then stuff the mushrooms, topping them with parmesan.
- Bake until golden and piping hot then enjoy!
Stuffed mushroom ingredients
- mushrooms – I like using brown mushrooms because I think they’re prettier but white mushrooms are exactly the same so go with whichever you prefer. Try to choose mushrooms that are on the bigger side, but not too big, 1 – 1.5 inches.
- butter – mushrooms sautéed in butter are a dream come true. You can use oil if you don’t have butter on hand.
- cream cheese – this is what is the bulk of the creaminess in these stuffed mushrooms. It’s easier to mix if your cream cheese at room temp.
- kewpie may – my secret ingredient! Kewpie may adds extra creaminess and when you bake it, it is SO delicious. If you don’t already know about it, read more about kewpie mayo here.
- white miso – white miso adds extra umami and flavor. If you don’t have any on hand and don’t want to go to the store, you can skip it, but it really boosts all the savoriness of this dish.
- parmesan – finishing with finely grated parmesan is always a pro move!
How to pick good mushrooms
I like buying mushrooms loose so I can go through and choose ones that are about the same size so they all cook at the same rate. Look for whole, intact caps without discoloration. They should feel spring-y and light, not spongy.
To wash or not wash mushrooms
If you do a quick internet search on this, people are divided. Some people wash, some people don’t wash, some people peel. The reason why people don’t wash mushrooms is that they’re worried they’ll get soggy. But the truth is, like all plants, they can take a bit of a shower and be okay, especially if you’re washing them while they’re whole.
How to clean mushrooms
Wash mushrooms right before you use them. Place whole mushrooms in a sieve (I use the sieve in the salad spinner basket) and use the spray function and cold water to spray off any dirt. Spin or pat dry with paper towels. Use immediately.
What to serve with stuffed mushrooms
- The best green bean casserole
- Super smooth and fluffy mashed potatoes
- Garlicky parker house rolls
- Velveeta mac and cheese
- The ultimate fall kale salad
- Fool-proof super juicy turkey
Happy mushroom stuffing!
xoxo steph
Cheesy Miso Stuffed Mushrooms
Ingredients
- 16 large mushrooms white or brown
- 2 tbsp butter
- 4 oz cream cheese
- 1/4 cup mayo kewpie mayo preferred
- 1 tbsp white miso
- 1/4 cup Parmigiano Reggiano cheese finely grated
- parsley finely choppedto finish
Instructions
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Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.
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Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.
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In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.
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Scoop the filling into the mushroom caps and top with grated parmesan.
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Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!
Estimated Nutrition
Amount Per Serving
Calories from Fat 102
