This is by far the most popular dish that my family has. Whoever is bringing these mushrooms to our next family gathering is pretty much the hero of the party. These mushrooms do not contain any sausage which a lot of stuffed mushroom recipes have. For me, this is one of the reasons why I think they taste SO dang tasty! It’s a lighter stuffing that isn’t overwhelmingly tasting of meat.
This is a recipe that you can really make your own. As so many family recipes, you kind of just go off of taste. If it needs more chicken bouillon, feel free to add as much as you feel tastes right. If the bread doesn’t look to be absorbed enough, add some butter to make it not so dry. The recipe below is a guideline as to where you want to go. We always will start off with these ingredients and adjust from there. Overall though, this is how I like to make them along with usually doubling it.
- 1 large package of whole white mushrooms
- About 2/3 loaf of white bread
- 2 stalks of celery, minced
- 1/2 onion, minced
- About 2-4 chicken bouillon cubes
- 1 stick of butter
- Preheat oven to 350 degrees Fahrenheit
- Wash mushrooms and remove stems so there is a little pocket for stuffing.
- Line up all the mushrooms into a glass baking dish without overlapping any mushrooms
- In a large frying pan on the stove, cook onion and celery in butter until soft
- Add about 3 cubes of chicken bouillon, breaking apart with a spoon so it gets dispersed evenly throughout the pan
- Add bread by rubbing together and ripping with your hands to create smaller pieces. This will help the bread absorb the moisture to create a stuffing texture.
- After everything is softened together, use a spoon to generously fill in each mushroom
- Bake for 25 minutes
These will be incredibly hot so it’s always best to let them cool just a bit before diving in. But trust me, it’ll be worth the wait!