This version falls somewhere in the middle. There’s nothing too adventurous about the stuffing, but the gouda cheese is a definite upgrade from cheddar or parmesan and melts beautifully in the mushrooms.
The Best Mushrooms to Use for Stuffed Mushrooms
When it comes to stuffed mushrooms, one element I don’t recommend upgrading is the actual mushroom itself. I use white button mushrooms. They are readily available, easy to prepare, and are the perfect size and texture for a stuffed mushroom. Don’t overthink this one. Just get the basic mushroom and you’ll be in good shape.
Tips for Making Stuffed Mushrooms
For truly delicious stuffed mushrooms, follow these tips:
Suggestions and Substitutions for Stuffed Mushrooms
If you don’t have gouda cheese, you could substitute parmesan cheese, which is more traditional. If you can’t find button mushrooms (it happens!), try cremini mushrooms, or you could add the stuffing to large Portobello mushrooms and then slice them up after baking!
Make-Ahead and Storage Tips for Stuffed Mushrooms
These are a perfect make-ahead warm appetizer. The whole thing can be made in advance including the final baking step. After they’re cooked they will keep well in the fridge for a few days. Right before serving, pop them in the oven again for 8 to 10 minutes until they are warmed through, and they’ll be as good as they were on Day One. You can also reheat them in the microwave, but they will get a bit soggy and lose some of the crispy crust on top.
More Party Appetizers!
Classic Stuffed Mushrooms Cranberry Glazed Turkey Meatballs Bruschetta with Tomato and Basil Baked Stuffed Clams Mini Salmon Quiches
Stuffed mushrooms can be made completely in advance and reheated in a 350 ̊F oven until warmed through. They keep fine in the fridge for up to 3 days.
