Duxelles Stuffed Mushrooms
Elevate your appetizer game with these elegant Duxelles Stuffed Mushrooms, a classic bite-sized treat that's bursting with rich, umami flavor. This recipe features tender button mushroom caps filled with a savory duxelles mixture made from finely minced mushroom stems, buttery shallots, garlic, fresh herbs, and a touch of Parmesan cheese for indulgent sharpness. The breadcrumb topping bakes to golden perfection, adding a delightful crunch to every bite. Perfect as a party starter or a sophisticated snack, these stuffed mushrooms are easy to prepare in just 40 minutes and deliver gourmet flavor with minimal effort. Serve them warm for an irresistible appetizer that will wow your guests and keep them coming back for more!
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Recipe Information
Ingredients
- 16 pieces Button mushrooms (large, stems removed)
- 3 tablespoons Unsalted butter
- 2 pieces Shallots (finely minced)
- 2 cloves Garlic (minced)
- 16 pieces Mushroom stems (finely minced)
- 1 tablespoon Fresh parsley (chopped)
- 1 teaspoon Fresh thyme leaves (chopped)
- 1 cup Breadcrumbs
- 1 cup Parmesan cheese (grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the mushrooms by gently wiping them with a damp cloth to remove dirt. Remove and reserve the stems, then hollow out the caps slightly to create space for the stuffing.
Finely mince the reserved mushroom stems. You should have approximately 1 cup of minced stems.
In a skillet, melt the unsalted butter over medium heat. Add the minced shallots and cook for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the minced mushroom stems to the skillet and sauté for about 5-7 minutes, stirring frequently, until the mixture is golden brown and most of the moisture has evaporated.
Remove the skillet from heat and stir in the chopped parsley, thyme, breadcrumbs, grated Parmesan cheese, salt, and black pepper. Mix well to combine into a cohesive stuffing mixture.
Using a small spoon, fill each mushroom cap with a generous amount of the duxelles mixture. Press the filling gently to ensure it stays in place.
Arrange the stuffed mushroom caps on the prepared baking sheet, spacing them slightly apart.
Drizzle the olive oil lightly over the stuffed mushrooms to help them brown in the oven.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the stuffing is golden brown on top.
Remove from the oven and let cool for a couple of minutes before serving. Garnish with additional parsley if desired.
Serve warm as an appetizer or a party snack.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 284 mg | 94% | |
| Sodium | 6521 mg | 284% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 13.6 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2728 mg | 210% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
