Stuffed mushrooms are a welcome part of any appetizer tray.

Baking Stuffed Mushroom Caps Cap-Side Down

by Natalie Smith

The rich flavor and warm, gooey texture of stuffed mushrooms appeals to adults and children. These tasty appetizers are the ideal finger food to eat and to make. Just remove the stems and the gills the mushrooms, leaving only the caps. These caps are ideal for stuffing and baking.


When selecting mushrooms to stuff, keep the size and flavor of the mushroom in mind. White button mushrooms have a mild taste that allows the flavor of your stuffing to shine. They are also bite-sized, making them perfect for eating with your fingers. Choose larger Portobello mushrooms if you want a rich, meat-like flavor. These go well with fillings that contain sausage or strong seasonings.


Experiment with the flavors that you enjoy or choose a stuffing that will complement the theme of the meal. Most stuffings include a binder, a protein and seasonings. A filling made of breadcrumbs, cheese and Italian sausage is a crowd-pleaser. Or combine crab and shrimp for more sophisticated palates. Most recipes require you to cook the stuffing before filling the mushroom caps. Check your recipe for the cooking time and technique.


Cook stuffed mushrooms in a baking pan that is meant for casseroles. The high sides of the casserole pan will capture the juices from the mushrooms as they bake, preventing them from drying out. Brush the pan with oil to prevent the mushrooms from sticking or burning. Place the mushroom caps with the rounded side down in the pan, and add enough filling to each cap to create an small mound. Gently press the filling in to prevent it from spilling out. Bake stuffed mushrooms at 350 degrees Fahrenheit for 10 to 15 minutes.


If the stuffed mushrooms contain meat, make sure the filling is cooked to the proper internal temperature to prevent food poisoning. If the stuffing contains ground beef, veal or pork, cook the stuffing until it reaches 160 degrees Fahrenheit on a cooking thermometer that is inserted into the middle of the stuffing. If the stuffing contains turkey or chicken, the stuffing should reach 165 degrees Fahrenheit. Stuffing that contains seafood should be cooked until it reaches 155 degrees Fahrenheit.

About the Author

Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.

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