The technique for each of these stuffed mushroom recipes is pretty similar – pre-bake the mushrooms, make the filling, stuff the mushrooms, then finish baking until warmed through. However, the possibilities, the many combinations of flavors and textures you can develop, are boundless.
Crab-Stuffed Mushroom Caps
These are best with large cap mushrooms. Serve with grilled ribeye and you have a lovely surf and turf vibe.
Gail’s Boursin Mushrooms
“No recipe. Brush with olive oil and roast mushrooms. Fill with cheese then [toast] under the broiler.” These are best with white button mushrooms.
Spinach-Stuffed Portobellos
These are quite hearty. I’d suggest that you serve them as the main course on Meatless Monday, if you’re into that.
