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Classic Kosher Stuffed Mushrooms With Breadcrumb Filling - Jewish recipe
I've been making stuffed mushrooms for family gatherings since I was a teenager helping my mother prep for Shabbat dinners. Back then, I thought the hardest part was keeping my hands from getting too dirty while hollowing out those caps. Turns out the real trick is getting that breadcrumb filling just right so it doesn't fall apart when you bite into it. This recipe builds on the classic preparation my grandmother used, but I've tweaked the seasoning blend and cooking method over the years. The key is using day-old challah for the breadcrumbs instead of store-bought. Fresh breadcrumbs hold moisture better and give you that satisfying texture contrast against the tender mushroom. I also learned to sauté the stems with onions first, which adds another layer of mushroom flavor that gets concentrated in every bite. What makes these mushrooms work so well is the balance between the earthy caps and the savory filling. I use cremini mushrooms because they hold their shape during baking and have more flavor than regular white buttons. The filling combines those sautéed stems with fresh herbs, garlic, and just enough olive oil to bind everything together without making it greasy. These stuffed mushrooms are perfect for holiday appetizers or when you need something elegant but not too fussy. They pair beautifully with roasted chicken or brisket, and I often make them alongside my honey-glazed carrots for Rosh Hashanah. You can prep them hours ahead and just pop them in the oven when guests arrive.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Jewish
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 16 large cremini mushrooms stems removed and reserved
  • 2 cups day-old challah torn into pieces
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 3 tablespoons olive oil divided
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup vegetable broth or water if needed

Method
 

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Clean mushrooms with a damp paper towel. Remove stems and chop them finely. Use a small spoon to scrape out the dark gills from inside the caps, creating room for filling.
  3. Pulse the challah pieces in a food processor until you have coarse breadcrumbs. You want some texture, not powder.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
  5. Add the chopped mushroom stems and garlic to the skillet. Cook for 3-4 minutes until the stems release their moisture and start to brown.
  6. Stir in the breadcrumbs, parsley, thyme, salt, and pepper. Mix well to combine. If the mixture seems too dry, add a tablespoon or two of vegetable broth until it holds together when pressed.
  7. Brush the mushroom caps with the remaining olive oil and season lightly with salt and pepper.
  8. Fill each mushroom cap with the breadcrumb mixture, mounding it slightly. Press gently to pack the filling.
  9. Arrange stuffed mushrooms on the prepared baking sheet. Bake for 18-20 minutes until the mushrooms are tender and the tops are golden brown.
  10. Let cool for 5 minutes before serving. Garnish with additional fresh parsley if desired.

Notes

These can be assembled up to 4 hours ahead and refrigerated. Add 2-3 minutes to baking time if cooking from cold. Store leftovers in the refrigerator for up to 3 days and reheat in a 350°F oven for 8-10 minutes.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0.6g 3%
Trans Fat 0g
Cholesterol 0mg
Sodium 180mg 8%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.