Cheeseburger Stuffed Mushrooms Recipe (2024)

FAQs

Can you freeze stuffed mushrooms after cooked? ›

Yes, you can freeze stuffed mushrooms. They are better if you freeze them before you bake them (see storage tips below) but you can freeze them after cooking as well. How long do stuffed mushrooms last once they are frozen? They will last for about 3 months in the freezer if they are uncooked, and about a month cooked.

Heat the Pan: Place the skillet over medium-high heat. Sauté and Evaporate: Add the mushrooms and let them brown briefly. They will release moisture; allow it to evaporate completely. Achieve Golden Perfection: Continue to cook and stir the mushrooms until they turn golden brown, adjusting the heat as needed.

Whether or not you remove mushroom gills depends on what you're cooking, and if you like how they taste. The main objection to mushroom gills is one of aesthetics: If left on, they can turn your dish dark and murky, and they tend to have a stronger, mustier, slightly bitter flavor, depending on how fresh they are.

"I buy the mushrooms fresh that day, then partially bake them upside down so most of the liquid falls out. You can make the stuffing ahead—freeze it, defrost it, and then reheat it in a pan," says Rach.

However, according to chef Alex Guarnaschelli, it is okay to wash your mushrooms. In a video posted to Instagram and Tiktok, Guarnaschelli says that she uses a knife or a damp cloth to remove visible dirt from mushrooms, but if she has particularly dirty mushrooms, she washes them.

Try balsamic vinegar, butter or olive oil, lots of fresh garlic, and some fresh herbs. Score the tops of the mushrooms to help them shed more liquid. Let the mushrooms soak in the marinade for about 10 minutes and up to 45 minutes prior to grilling on a 450° grill. Cook them for about 12 to 15 minutes and then serve.

Some other fantastic options include Swiss, Gruyere, Gouda, Colby, Monterey Jack, Provolone, Mozzarella, Fontina, tangy goat cheese, and even crumbly feta! Just note that feta won't melt as nicely as the others, but it'll still taste amazing! Garlic: adds a rich and pungent flavor.

There are two keys to preventing soggy stuffed mushrooms. First, when you're cleaning your mushrooms, simply rinse them under cold for only a few seconds before cleaning with a dry paper towel. If you put them under water for too long, you risk your mushrooms growing soggy when baking.

Can you eat stuffed mushrooms the next day? ›

Stuffed mushrooms are best the day you make them, but they can be stored in a sealed container for up to 3 days. They will get soggier the longer they sit. You can reheat the mushrooms in the microwave or in the oven until heated through. You can also reheat them in the air fryer for a few minutes.

The stuffed mushrooms can be made up to 1 day in advance and reheated the next day. Refrigerate them in an airtight storage container.

Stuffed mushrooms are a classic holiday appetizer, but the bigger your shroom, the more moisture you have to contend with while cooking it. Stuffing a raw mushroom with filling blocks the water's escape route, and you risk turning your mushroom into a mushy-room (ha ha ha).

Keeping them in the dry, cool fridge is the best way to prolong their life, along with avoiding water (aka washing them) until the last possible second. A paper bag or paper towel-lined zip-top plastic bag will absorb the moisture mushrooms naturally release, preventing them from getting slimy.

Rinse your mushrooms!

Mushrooms—especially common mushrooms like white button and cremini—have a lot of moisture in them, and the dry-sauté cooking method is designed to pull that moisture out of the mushrooms, so a little extra moisture from a quick rinse is fine. It'll evaporate when you cook them.