Stuffed mushrooms are the cutest appetizers out there and definitely one of the most underrated sides of the holidays.
So round, so uncomfortable and so delicious. I absolutely love stuffed mushrooms. They’re easy to make (and made ahead if you need to) and are 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 bite-sized stuffed things and stuffed mushrooms fit the bill perfectly. These miso-stuffed mushrooms are especially good because they’re triple umami: mushrooms, miso, and parmesan cheese! They are full of flavor and satisfying.
How to make stuffed mushrooms
- Start by washing your mushrooms. Yes, we will wash them, more on that below.
- After you wash themtrim stem tip and discard, then gently break stems from caps.
- Place the lids on a tray lined with baking paper.
- Cut the stems then fry them in butter until golden and then let them cool.
- While the stems are coolingmix together the cream cheese, mayonnaise and a little white miso.
- Stir in the fried stems then stuff the mushrooms by coating them with parmesan.
- Bake until golden and piping hot then enjoy!
Ingredients of stuffed mushrooms
- mushrooms – I like to use brown mushrooms because I think they are prettier, but white mushrooms are exactly the same, so go with whichever you prefer. Try to choose mushrooms that are on the larger side, but not too large, 1 – 1.5 inches.
- butter – mushrooms fried in butter are a dream come true. You can use oil if you don’t have butter on hand.
- cream cheese – this is most of the cream in these stuffed mushrooms. It’s easier to mix if your cream cheese is at room temperature.
- kewpie can – my secret ingredient! Kewpie Mayo adds extra creaminess and when you bake it, it’s 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 it on hand and don’t want to go to the store, you can skip it, but it really adds all the flavors to this dish.
- Parmesan – Finishing with finely grated parmesan is always a pro move!
How to choose good mushrooms
I like to buy cheap mushrooms so I can go through and pick ones that are roughly the same size so they all cook at the same rate. Look for whole, intact caps with no discoloration. They should feel springy and light, not spongy.
To wash or not to wash mushrooms
If you do a quick internet search on this, people are divided. Some people wash, some people don’t wash, some people undress. The reason people don’t wash their mushrooms is because they’re worried they’ll get wet. But the truth is, like all plants, they can take a little shower and be fine, especially if you wash them while they’re full.
How to clean mushrooms
Wash the mushrooms immediately before using them. Place the whole mushrooms in a strainer (I use the strainer in the salad basket) and use the spray function and cold water to spray away any dirt. Roll or dry with paper towels. Use immediately.
What to serve with stuffed mushrooms
Happy mushroom stuffing!
xoxo steph
Cheese Stuffed Miso Mushrooms
Stuffed mushrooms are the cutest appetizers.
It serves 8
- 16 big mushrooms white or brown
- 2 tablespoon butter
- 4 oz cream cheese
- 1/4 CUP mayonnaise favorite kewpie mayo
- 1 tablespoon white miso
- 1/4 CUP Parmigiano Reggiano cheese finely chopped
- parsley finely choppedto finish
Nutrition facts
Cheese Stuffed Miso Mushrooms
Amount per service
Calories 127
Calories from fat 102
% Daily Value*
Fat 11.3 g17%
Saturated fat 5.8 g36%
cholesterol 28 mg9%
Sodium 229 mg10%
potassium 137 mg4%
Carbohydrates 5 g2%
Fiber 0.5 g2%
Sugar 1.3 g1%
Protein 3.7 g7%
* Percent Daily Values are based on a 2000 calorie diet.
