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If you love stuffed mushrooms as much as I do, then you know that there are a multitude of uses for them in meals. Not only that, but there are a ton of varieties to choose from around the world including Italy, Poland, Netherlands, USA, and China.
The great thing about mushrooms is that they are known to have a high amount of vitamins and fiber. They are also an excellent protein source for vegetarian diets. The amount of stuffed mushrooms recipe options available seems endless when you look at the number of different mushrooms available such as the ones below.
Stuffed White Button Mushrooms
This mushroom also goes by the name of button, champignon, table, cultivated, or able.
Its scientific name is known as Agaricus Bisporus and it is the most common, edible mushroom. When immature it becomes both brown and white in color and once they mature they become portabellas.
The white button is the white, immature type. Not only is it the most common mushroom type, but its flavor is very mild as compared to others.
People eat more than 95% of this type of mushroom because of its mild flavor. It is also because of the flavor that allows it to be very versatile. This versatility in flavor also allows you to enjoy it cooked or raw and is a great compliment to many soups, pizza, salads, and stews.
Stuffed Crimini Mushrooms
The cremini mushroom is another Agaricus bisporus type that goes by the name of chestnut mushroom, classic brown, Italian brown, Roman brown, Swiss brown, or Cremino.
They too are considered to be baby Portobello and are marketed as such although they are only a mature variety of the button mushrooms. Both the white button and crimini are also very similar. A common similarity includes shape but they could also develop a darker shade or light brown shade as well as be a bigger size.
Stuffed Portobello Mushrooms
Portobellos also goes by the name of open cap or field mushrooms. Portobello mushrooms are known for their size and can grow to be very wide and even become bigger than your hand. They have a texture that is dense along with a taste that is very rich. Italians are known to use them for their pasta sauces as well as an alternative for meat and use them for many dishes of stuffed mushrooms. You are also able to substitute its cap for a bun or cook them up on the grill or stuff them with your favorite ingredients.
Stuffed Shiitake Mushrooms
The shiitake goes by several different names including Donko, forest mushroom, golden oak, black forest, Chinese black, black winter, oriental black, and black mushroom.
Shiitake are known to be native to orient countries and are mainly seen throughout Korea, China, and Japan. This is mainly why you see it a lot in the cuisine. The Japanese meaning of shiitake is “oak fungus” because of their original way that they grew, on an oak tree. However, shiitake mushrooms are mainly cultivated for consumption. Regardless of being cultivated, they continue to have a distinct aroma and flavor that reminds you of the outdoors. Plus, their flavor can be more intense when they are dried or dehydrated. So whether you use them as a topping or food enhancer, you’ll receive a great meaty taste either way.
Stuffed Enoki Mushrooms
This mushroom also goes by Futu mushroom, enokidake, enokitake, winter fungus, winter mushrooms, lily mushroom, or golden needle mushroom.
These mushrooms are also common in oriental stuffed mushrooms recipe, cuisine, and are best when eaten fresh or raw. Their crispness allows them to mix well with all types of salads and soups and many other dishes.Print
- 1 pound fresh mushrooms, stems removed
- 1 (12 ounce) package chicken-flavor stuffing mix
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 10¾ fluid ounces milk
- Preheat oven to 350°F. (175°C). Grease one 9×13 inch baking dish.
- Prepare stuffing according to package directions.
- Fill mushrooms with stuffing and layer in baking dish.
- Dilute can of soup with one can of milk. Pour over the mushrooms, cover and bake for 25 minutes.